Select ripe tomatoes that are free from blemishes or bruises. Plum or Roma tomatoes are preferable due to their rich flavor and low moisture content.

Bring a pot of water to a boil. While the water is heating, make a shallow "X" mark on the bottom of each tomato with a knife.

Prepare a bowl of ice water. This will be used to cool the tomatoes quickly after blanching.

Carefully place the tomatoes into the boiling water using a slotted spoon. Allow them to boil for about 30 seconds to 1 minute or until you see the tomato skins starting to loosen.

Quickly transfer the blanched tomatoes into the bowl of ice water. This will stop the cooking process and make it easier to peel the skin.

Once the tomatoes are cooled in the ice water, remove them and peel off the skin. The skin should come off easily where you made the "X" mark.

Cut the peeled tomatoes into quarters or chunks. Remove the seeds if desired (this step is optional, but it reduces the acidity of the puree).

Place the tomato pieces into a blender or food processor and blend until smooth us water as required. You can do this in batches if necessary.

Set a fine-mesh strainer or a piece of cheesecloth over a clean bowl or saucepan.

Pour the blended tomato mixture through the strainer or cheesecloth to remove any remaining seeds and solids. Use a spoon to gently press the mixture to extract as much liquid as possible.

Taste the tomato puree and season with a pinch of salt and sugar if desired. Seasoning is optional and depends on your personal preference. It can help balance the flavors and reduce the acidity of the tomatoes.

Your homemade tomato puree is ready to use! You can use it immediately in your recipes or store it in an airtight container in the refrigerator for up to one week.

For longer storage, consider freezing the puree in ice cube trays and then transferring the frozen cubes to a freezer bag.