Yes, you can absolutely put tomatoes in a blender. In fact, blending is one of the fastest ways to make tomato sauce, soup, salsa, or juice right at home.

Quick Answer

Blending tomatoes works for sauces, soups, and juices, but technique matters to avoid a watery or bitter result.

  • Blade Type: Use a four-prong blade for chunkier results; a six-prong blade yields smoother purees.
  • Temperature: Blend raw or cooked tomatoes; hot tomatoes can crack glass jars, so vent the lid or let them cool slightly.
  • Skin Removal: Blending with skins on adds fiber but can create a bitter taste; blanch and peel for a sweeter puree.
  • Seeds: Blended seeds add texture but can make sauce bitter; remove them for a smoother, sweeter result.

How to Blend Tomatoes for Sauce

For a smooth, silky sauce, start by blanching your tomatoes: score an X on the bottom, drop them in boiling water for about 30 seconds, then transfer to an ice bath. The skins will slip right off. Cut out the core and squeeze out the seeds if you prefer a less bitter sauce.

Place the peeled, seeded tomatoes in the blender. Add a splash of olive oil and a pinch of salt. Pulse a few times, then blend on medium speed for 30-60 seconds. For a chunkier sauce, pulse only 3-4 times. For a completely smooth puree, blend on high for a full minute.

If you plan to cook the sauce later, blend raw tomatoes. For a ready-to-eat sauce, sauté garlic and onions first, then add the blended tomatoes and simmer for 20 minutes.

Blending Tomatoes for Soup

Tomato soup benefits from blending cooked tomatoes. Roast halved tomatoes at 400°F for 25 minutes with garlic and herbs, then let cool slightly. Transfer to the blender, add a splash of cream or broth, and blend until smooth.

Hot liquid warning: Never fill the blender more than halfway with hot tomatoes. Remove the center cap of the lid and cover with a folded towel to let steam escape. Start on low speed, then increase gradually to avoid an explosion.

For a creamy texture, add a tablespoon of butter or a dollop of Greek yogurt before blending. Strain through a fine-mesh sieve if you want an ultra-smooth soup.

Making Tomato Juice in a Blender

Fresh tomato juice is just a blend away. Wash and quarter ripe tomatoes (skins and seeds optional). Add a pinch of salt and a squeeze of lemon juice to preserve color. Blend on high for 45 seconds.

For a pulp-free juice, pour the blended mixture through a nut milk bag or a fine-mesh strainer, pressing with a spatula. If you like pulp, skip the straining.

Pro tip: Add celery, a dash of Worcestershire sauce, and a grind of pepper for a classic Bloody Mary base. Store in the fridge for up to 3 days.

How to Avoid a Watery or Bitter Blend

Watery results happen when you over-blend or use overripe tomatoes. Pulse instead of running the blender continuously. If your tomatoes are very juicy, remove some seeds and jelly before blending.

Bitterness comes from the seeds and the green stem area. Always remove the core and any green parts. For a milder taste, blanch and peel the tomatoes. If your blend is already bitter, add a pinch of sugar or a carrot piece to balance it out.

Using a high-speed blender can also introduce air, creating foam. Let the blend rest for 5 minutes, then skim the foam off the top.

Blender vs. Food Processor for Tomatoes

A blender is better for smooth liquids like tomato juice or soup because it creates a vortex that pulls everything into the blades. A food processor is ideal for chunky salsas or diced tomatoes, as it chops without liquefying.

If you only have a blender for salsa, pulse in short bursts and use a tamper to push the tomatoes down. For a chunkier result, blend only half the tomatoes and mix with hand-chopped ones.

Neither tool is wrong; it depends on your desired texture. Blenders with a ‘pulse’ function offer more control.

Pro Tips

  • For a richer flavor, roast tomatoes before blending; it caramelizes natural sugars.
  • Add a slice of bread to the blender when making tomato sauce to thicken it naturally.
  • Freeze blended tomatoes in ice cube trays for easy portioning in recipes.
  • Blend tomatoes with fresh basil or oregano leaves right into the puree for instant flavor.

Common Mistakes to Avoid

  • Blending hot tomatoes without venting the lid can cause the blender to explode, creating a mess and potential burns.
  • Over-blending tomatoes releases too much water, making sauce thin and watery.
  • Leaving seeds and skins in the blender can make your puree bitter and stringy.
  • Using a blender that’s too small for the batch size causes uneven blending and may strain the motor.

FAQ

Do I need to peel tomatoes before blending?

No, but peeling removes bitter compounds from the skin. For a sweeter, smoother result, blanch and peel. If you don’t mind a rustic texture and added fiber, leave them on.

Can I blend canned tomatoes?

Yes, but they are already cooked and often have added salt or calcium chloride, which can affect texture. Blending canned whole tomatoes works well for sauces.

How long does blended tomato last in the fridge?

Fresh blended tomato lasts 3-5 days in an airtight container. Cooked tomato sauce lasts up to 7 days. Freeze for longer storage.

The Bottom Line

Blending tomatoes is a quick and easy way to create homemade sauces, soups, and juices. With the right technique—like peeling, venting hot liquids, and pulsing instead of running—you can avoid common pitfalls and enjoy fresh, flavorful results every time.

Related Guides