The vibrant taste of summer is often captured in the simple, yet versatile, crushed tomato. Whether you’re dreaming of a rich pasta sauce, a hearty chili, or a flavorful pizza base, freshly crushed tomatoes are the foundation for countless culinary creations. While store-bought options are readily available, nothing compares to the burst of flavor you achieve when making them at home. And the secret weapon for achieving perfectly crushed tomatoes quickly and efficiently? Your trusty food processor.
This guide will walk you through the entire process of making crushed tomatoes in a food processor, from selecting the best tomatoes to preserving your homemade masterpiece. Get ready to elevate your cooking with the freshest, most flavorful crushed tomatoes you’ve ever tasted!
Choosing the Right Tomatoes: The Foundation of Flavor
The quality of your crushed tomatoes hinges on the quality of the tomatoes you choose. Don’t settle for less than the best!
Selecting the Best Varieties
Not all tomatoes are created equal when it comes to crushing. Certain varieties are prized for their meaty texture, rich flavor, and lower water content, making them ideal for achieving the perfect consistency.
Roma tomatoes are arguably the most popular choice for making crushed tomatoes. Their elongated shape, dense flesh, and minimal seeds make them incredibly efficient to process and result in a thicker, more concentrated sauce.
San Marzano tomatoes, another Italian heirloom variety, are renowned for their sweet, robust flavor and low acidity. They are considered by many to be the gold standard for tomato sauces and are an excellent choice for crushed tomatoes.
Other suitable varieties include Early Girl, Big Boy, and Celebrity tomatoes. These varieties offer a good balance of flavor and texture, and are readily available in most supermarkets.
Assessing Freshness and Ripeness
Beyond variety, freshness and ripeness are paramount. Look for tomatoes that are firm, heavy for their size, and free from blemishes or bruises. The skin should be smooth and vibrant in color, indicating optimal ripeness.
Give the tomatoes a gentle sniff near the stem. A fragrant, earthy aroma is a telltale sign of a ripe and flavorful tomato. Avoid tomatoes that have a dull or musty smell, as they may be past their prime.
If you’re sourcing your tomatoes from a farmers market or garden, ask the vendor about the tomato’s ripeness. They can often provide valuable insights into the best time to use them.
Organic vs. Conventional: A Matter of Preference
Choosing between organic and conventionally grown tomatoes is a personal decision based on your priorities and budget. Organic tomatoes are grown without synthetic pesticides or fertilizers, which some believe enhances their flavor and nutritional value.
Conventionally grown tomatoes are generally more affordable and widely available. Both organic and conventional tomatoes can produce delicious crushed tomatoes, as long as they are fresh and ripe.
Preparing Your Tomatoes: Getting Ready to Process
Before you can unleash the power of your food processor, you’ll need to prepare your tomatoes. This involves washing, coring, and optionally peeling them.
Washing and Sanitizing
Begin by thoroughly washing your tomatoes under cool running water. Gently scrub away any dirt or debris with your fingers or a soft brush.
For an extra layer of sanitation, you can soak the tomatoes in a solution of water and vinegar (approximately 1 tablespoon of vinegar per gallon of water) for a few minutes. This helps to remove any lingering bacteria or pesticides.
Rinse the tomatoes thoroughly after soaking to remove any traces of vinegar.
Coring the Tomatoes
Coring the tomatoes removes the tough, inedible stem end. Using a paring knife, carefully cut around the stem, creating a cone-shaped indentation. Gently pull out the core, discarding it.
Coring is an essential step, as the core can impart a bitter taste to your crushed tomatoes.
To Peel or Not to Peel: A Matter of Texture
Whether or not to peel your tomatoes is a matter of personal preference and the desired texture of your crushed tomatoes. Peeling results in a smoother, more refined sauce, while leaving the skins on adds a bit of texture and rustic charm.
Blanching Method for Peeling:
The easiest way to peel tomatoes is to blanch them. Bring a large pot of water to a rolling boil. Score the bottom of each tomato with an “X” using a paring knife.
Carefully drop the tomatoes into the boiling water for 30-60 seconds, or until the skins begin to loosen and peel back.
Remove the tomatoes from the boiling water with a slotted spoon and immediately transfer them to a bowl of ice water. This stops the cooking process and makes the skins easier to handle.
Once the tomatoes have cooled slightly, use your fingers to gently peel away the skins. They should slip off easily.
The Food Processor Technique: Achieving the Perfect Crush
Now for the main event: using your food processor to create perfectly crushed tomatoes. This is where the magic happens!
Choosing the Right Blade
Most food processors come with a standard S-blade, which is ideal for chopping, pureeing, and, yes, crushing tomatoes. The S-blade provides a consistent and even crush, without turning the tomatoes into a complete puree.
Avoid using the grating or slicing blade, as these will not produce the desired crushed tomato texture.
Batch Processing for Consistent Results
Working in batches is key to achieving consistently crushed tomatoes. Overloading the food processor can result in uneven processing and a mushy texture.
A good rule of thumb is to fill the food processor bowl about halfway with prepared tomatoes. This allows the blade to move freely and efficiently.
Pulse vs. Continuous Processing
The pulse function on your food processor is your best friend when making crushed tomatoes. Pulse the tomatoes in short bursts, 2-3 seconds at a time, until they reach your desired consistency.
Avoid running the food processor continuously, as this can over-process the tomatoes and result in a puree rather than a crush.
Adjusting the Consistency
The beauty of using a food processor is that you have complete control over the consistency of your crushed tomatoes. If you prefer a chunkier sauce, pulse the tomatoes for a shorter amount of time. For a smoother sauce, pulse for a longer amount of time.
After each pulse, check the consistency of the tomatoes and adjust accordingly. Remember, you can always pulse more, but you can’t un-pulse!
Flavor Enhancements: Elevating Your Crushed Tomatoes
While the natural flavor of fresh tomatoes is delicious on its own, adding a few simple ingredients can elevate your crushed tomatoes to new heights.
Adding Aromatics: Garlic and Onions
Sautéing aromatics like garlic and onions in olive oil before adding the crushed tomatoes is a classic technique for building flavor.
Finely chop or mince the garlic and onions and sauté them in olive oil over medium heat until they are softened and fragrant. Be careful not to burn the garlic, as this can impart a bitter taste.
Once the aromatics are ready, add the crushed tomatoes to the pot and stir to combine.
Herbs and Spices: A World of Possibilities
A pinch of dried oregano, basil, or thyme can add a touch of Mediterranean flair to your crushed tomatoes. Add the herbs and spices to the pot along with the crushed tomatoes and stir to combine.
For a more complex flavor, consider adding a bay leaf or a pinch of red pepper flakes. Remember to remove the bay leaf before serving.
Fresh herbs, such as basil and parsley, are best added towards the end of the cooking process to preserve their delicate flavors.
Acid and Sweetness: Balancing the Flavors
A splash of balsamic vinegar or a pinch of sugar can help to balance the acidity of the tomatoes and enhance their natural sweetness.
Add the vinegar or sugar to the pot along with the crushed tomatoes and stir to combine. Taste the sauce and adjust the seasoning as needed.
Cooking Your Crushed Tomatoes: Simmering to Perfection
Once you’ve processed and flavored your tomatoes, it’s time to cook them. Simmering the crushed tomatoes allows the flavors to meld together and the sauce to thicken.
Simmering Time: Achieving the Desired Thickness
The ideal simmering time depends on the desired thickness of your crushed tomatoes. For a thinner sauce, simmer for 30-45 minutes. For a thicker sauce, simmer for 1-2 hours, or even longer.
Stir the sauce occasionally to prevent it from sticking to the bottom of the pot.
Adjusting Seasoning and Consistency
As the sauce simmers, taste it periodically and adjust the seasoning as needed. Add more salt, pepper, herbs, or spices to taste.
If the sauce becomes too thick, add a splash of water or vegetable broth to thin it out. If the sauce is too thin, continue simmering until it reaches your desired consistency.
Low and Slow: The Key to Flavor
Cooking your crushed tomatoes over low heat allows the flavors to develop gradually and prevents the sauce from scorching.
Aim for a gentle simmer, where the sauce is bubbling gently but not boiling vigorously.
Preserving Your Crushed Tomatoes: Enjoying Summer’s Bounty Year-Round
If you’ve made a large batch of crushed tomatoes, you may want to preserve them for later use. There are several methods for preserving crushed tomatoes, including canning and freezing.
Canning: A Traditional Method
Canning is a traditional method of preserving food that involves sealing the food in airtight jars and processing them in a boiling water bath or pressure canner.
Important Note: Canning requires careful attention to detail and adherence to safety guidelines to prevent botulism. Consult a reputable canning guide, such as the USDA Complete Guide to Home Canning, before attempting to can crushed tomatoes.
The steps for canning crushed tomatoes generally involve:
- Preparing the jars and lids by sterilizing them in boiling water.
- Filling the jars with hot crushed tomatoes, leaving the appropriate headspace.
- Removing air bubbles from the jars.
- Wiping the rims of the jars clean.
- Placing the lids on the jars and tightening the bands.
- Processing the jars in a boiling water bath or pressure canner for the recommended time.
Freezing: A Simple and Convenient Option
Freezing is a simple and convenient way to preserve crushed tomatoes. Simply allow the cooked crushed tomatoes to cool completely, then transfer them to freezer-safe containers or bags.
Be sure to leave some headspace in the containers to allow for expansion during freezing.
Label the containers with the date and contents and freeze for up to 6-12 months.
To thaw frozen crushed tomatoes, simply place the container in the refrigerator overnight or run it under cool water until thawed.
Storage Tips for Maximum Freshness
Whether you’re storing canned or frozen crushed tomatoes, proper storage is essential for maintaining their quality and freshness.
Store canned crushed tomatoes in a cool, dark, and dry place.
Store frozen crushed tomatoes in the freezer at a temperature of 0°F (-18°C) or lower.
Serving Suggestions: Unleashing the Flavor Potential
Now that you have a batch of delicious homemade crushed tomatoes, it’s time to put them to use! The possibilities are endless.
Pasta Sauces: A Classic Application
Crushed tomatoes are the perfect base for a classic pasta sauce. Simply sauté some garlic and onions in olive oil, add the crushed tomatoes, and simmer until thickened. Add your favorite herbs and spices to taste.
Serve the sauce over your favorite pasta, such as spaghetti, linguine, or penne.
Pizza Sauce: A Flavorful Foundation
Crushed tomatoes make a fantastic pizza sauce. Simply spread a thin layer of crushed tomatoes over your pizza dough, top with your favorite cheeses and toppings, and bake until golden brown.
Soups and Stews: Adding Depth of Flavor
Crushed tomatoes can add depth and richness to soups and stews. Add them to your favorite soup or stew recipe along with other vegetables, broth, and seasonings.
Chili: A Hearty and Flavorful Addition
Crushed tomatoes are a key ingredient in chili. Add them to your chili recipe along with ground meat, beans, spices, and other vegetables.
With this comprehensive guide, you’re now equipped to create exceptional crushed tomatoes using your food processor. Experiment with different tomato varieties, flavor combinations, and cooking times to discover your perfect crushed tomato recipe. Enjoy the process, savor the flavors, and elevate your cooking with the taste of homemade goodness!
Why use a food processor for crushed tomatoes instead of store-bought canned versions?
Using a food processor to make crushed tomatoes allows for greater control over the final texture and flavor. Store-bought canned tomatoes can sometimes have a metallic taste or contain added ingredients like citric acid or calcium chloride. By using fresh tomatoes and processing them yourself, you can ensure a brighter, cleaner tomato flavor in your dishes. You also have the freedom to choose the exact type of tomatoes you prefer, tailoring the taste to your specific recipes.
Furthermore, processing your own tomatoes lets you avoid any potential BPA lining found in some canned goods. It’s a healthier option when using fresh, locally sourced tomatoes when available, and significantly cuts down on waste from discarded cans. You can process just the amount you need, minimizing leftovers and maximizing freshness. It’s also often more economical, especially during peak tomato season.
What types of tomatoes work best for making crushed tomatoes in a food processor?
The best tomatoes for making crushed tomatoes are those with a meaty texture and lower water content. Roma or plum tomatoes are ideal due to their firm flesh and concentrated flavor. These varieties yield a thicker, richer sauce with minimal excess liquid, ensuring a more robust tomato taste. They also tend to be easier to peel and seed, which can further enhance the final product’s quality.
However, you can certainly use other types of tomatoes, such as beefsteak or heirloom varieties, if that’s what you have on hand. Just be mindful that these tomatoes may have a higher water content, requiring you to drain off some of the excess liquid after processing. Consider roasting them slightly beforehand to concentrate their flavors and reduce water, adding depth and complexity to your crushed tomatoes.
How finely should I process the tomatoes in the food processor?
The ideal consistency depends on your personal preference and the intended use of the crushed tomatoes. For a chunkier texture suitable for pasta sauces or stews, pulse the tomatoes in the food processor until they are coarsely chopped but still retain some discernible pieces. This method preserves the tomato’s structure and provides a more rustic, hearty feel to your dish. Avoid over-processing if a chunky texture is desired.
If you prefer a smoother, more uniform consistency for soups, dips, or smoother sauces, process the tomatoes for a longer period, allowing the food processor to break them down more completely. You can even use a food mill after processing for an ultra-smooth texture. However, be cautious not to over-process to the point where the tomatoes become a watery puree, as this can compromise the flavor and texture of your final dish. Observe as you pulse to get the texture you desire.
Do I need to peel and seed the tomatoes before processing them?
Peeling and seeding tomatoes before processing is generally recommended, especially if you’re aiming for a smoother, more refined final product. Tomato skins can be tough and may not break down completely in the food processor, resulting in a slightly bitter or gritty texture. Similarly, seeds can contribute to a slightly bitter taste. Removing them will yield a cleaner, brighter flavor.
However, for a more rustic or quicker method, you can leave the skins and seeds on. The food processor will break them down to a degree, but be aware that the final product may have a slightly different texture and flavor profile. If you choose to leave them on, consider using a high-speed food processor or blending them afterwards for a smoother result. Ultimately, the decision depends on your taste preferences and desired outcome.
How long will crushed tomatoes made in a food processor last?
Freshly made crushed tomatoes will last for 3-4 days in the refrigerator if stored properly in an airtight container. Ensure the container is sealed tightly to prevent spoilage and maintain freshness. For longer storage, freezing is an excellent option. Consider dividing the crushed tomatoes into smaller portions for easier use later on.
To freeze, transfer the crushed tomatoes into freezer-safe bags or containers, leaving some headspace to allow for expansion. Properly frozen crushed tomatoes can last for up to 6-8 months without significant loss of flavor or quality. Thaw in the refrigerator overnight before using. You may notice a slight change in texture after thawing, but this is normal and doesn’t affect the flavor significantly.
Can I add herbs and spices directly to the food processor when making crushed tomatoes?
Yes, adding herbs and spices directly to the food processor is a great way to infuse flavor into your crushed tomatoes. Incorporating ingredients like garlic, basil, oregano, or red pepper flakes during the processing stage allows the flavors to meld together seamlessly, creating a more cohesive and aromatic final product. Start with small amounts and taste as you go.
This method ensures that the herbs and spices are evenly distributed throughout the crushed tomatoes. It’s especially effective with hardy herbs like rosemary or thyme, as the food processor helps to release their essential oils. For more delicate herbs like basil, add them towards the end of the processing to prevent bruising and preserve their fresh flavor. Experiment with different combinations to create your own signature crushed tomato blend.
What’s the best way to prevent the crushed tomatoes from splattering while processing?
To minimize splattering while processing tomatoes in a food processor, start by using a food processor with a tight-fitting lid and a wide feed tube. Ensure the lid is securely locked in place before starting the machine. Filling the bowl only halfway prevents overflow during processing. Start with a pulsing motion to break down the tomatoes gradually.
If your food processor doesn’t have a particularly tight seal, consider covering the lid with a clean kitchen towel to contain any potential splatters. Alternatively, process the tomatoes in smaller batches to reduce the risk of overflow. Cleaning up after can be simplified by placing the food processor on a non-slip surface or inside a large bowl to catch any spills.