How to make and store tomato puree in deep freeze?!
Answers:
Clean tomatoes by washing gently and removing the core (there is a special tool for this if you're not talented with a paring knife).Cut an X on the bottom of the tomato (opposite end from the core). Fill a roomy pot with water, add a teaspoonful of kosher salt and bring to a boil over high heat.
Take 3 tomatoes at a time, wrap in cheesecloth and "blanch" the tomatoes by dipping them in the boiling water for about 3-10 seconds. (Hang onto the ends of the cheesecloth to retrieve tomatoes out of the boiling water.) Immediately drop (gently) the blanched tomatoes into iced water. The skin should slip off easily.. After "de-skinning," process them in a food processor or robot coupe to desired consistency.
Ladle the tomato puree into ice cube trays and freeze 4 hours to overnight. Once frozen, you can pop the tomato cubes out of the trays and into labeled freezer bags. Defrost desired amount of puree in the refrigerator in a glass jar.