Tomato Puree

Tomato puree is my all-time kitchen preserve!! To make tomato puree, ripe tomatoes are used.

Whenever I have dozens of tomatoes at home, I immediately make puree out of them so that they can be used for any future use.

Tomato puree can be used in soups, stews, sauces or anyother dish where the flavor of the tomato is desired but not the texture. It has a thick consistency and a deeper flavor than sauce.

This method of making tomato puree at home is very easy and it just takes 15 to 20 minutes totally. It requires three steps- blanch, peel and blend.

Making tomato puree and storing it in refrigerator reduces the stress during making pasta, pizza and many North Indian gravies too. I like making, storing and using them for their colour.

It can stored in refrigerator for 5 days and in freezer for upto a month.

INGREDIENTS

Ripe tomatoes- 5.

PROCEDURE

Clean the tomatoes well in water to remove any dirt.

Make a cross sign in the backside of the tomato with a knife and boil it in a pan filled with water.

Once it is cooked well, you could see the skin peeling out. Drain the water and keep it in cold water for sometime. This stops the cooking process and helps to retain the colour. Then keep it in a plate and remove the skin of the tomato from the cross mark.
Then cut it from the middle and remove the stem. If you want to remove the seeds, it could be removed now. Then transfer it to a blender or mixer and blend it to a smooth paste.
Tomato puree is now ready.

TIPS

  • Choose the tomatoes with more flesh to make a puree.
  • Store it in an air-tight container.