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Tomato puree forms a basic for many gravies and curries. Normally i just puree tomatoes in a blender and use them. But few of my viewers asked to share homemade tomato puree which just like storebought ones. So i decided to make it and this tomato puree made the dishes so tasty.
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I also reduced some of the tomato puree till it is paste like to show you how to make tomato paste at home. This is tomato season so make a huge batch of this and let me know how it turns out for you..
Preparation Time : 15 mins
Cooking Time : 1 hour
Makes : 5 cups of puree, 2 cups of paste
Ingredients:
Tomatoes – 2 kg
Salt – 1/4 cup
Vinegar – 1/4 cup
Method:
Take tomatoes and make a criss cross pattern on it.
Boil lots of water, drop tomatoes in and blanch it for 45 sec to 1 min. Drain it and immerse it in cold water. Now the skin will just peel off.
Now chop it roughly and puree it.
Pass it through a sieve.
Pour it in a sauce pan and boil it and reduce till it reaches the right consistency. Add salt vinegar.
You can store this in a air tight container in fridge for upto a week or freeze it in individual icecube tray. Once frozen collect them in a ziploc bag or a freezer container.
For tomato paste, reduce the tomato puree further till it gets thick jam like texture. Cool it and store it in a air tight container in fridge.
Notes:
1)You can store this in a air tight container in fridge for upto a week.
2) For storing it for many months. Freeze it in individual icecube tray. Once frozen collect them in a ziploc bag or a freezer container. This can be store in freezer for more than a year.
3)The tomato paste keeps well in fridge for more than a month. Make sure you evaporate all the water from the tomato puree and it should be very thick and paste like.
Pictorial:
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| Take your tomatoes |
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| make a criss cross on it |
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| like this |
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| bring lots of water to a good boil |
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| drop tomatoes in, blanch for just 45 sec |
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| look the skin starts to peel off |
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| immerse it in cold water |
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| peel off the skin |
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| all done |
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| chop the tomatoes roughly |
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| take it in a blender |
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| puree it smoothly |
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| now pour this through a sieve |
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| this step is optional, if you want silky smooth puree, you can do this |
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| push it through the strainer |
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| press and extract as much as possible |
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| all done |
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| pour the juice in a sauce pan |
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| boil it |
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| cook till it thickens |
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| now the puree is almost done |
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| add in vinegar |
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| add in salt |
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| mix well |
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| cool it and store it in a clean bottle in fridge for a week |
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| if you want to store for many months..You can freeze it in individual icecube tray |
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| fill it and freeze |
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| once it is frozen you can collect them in a container and freeze.. |
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| now if you keep on boiling it, it will thicken and you will get tomato paste |
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| keep cooking, and evaporate the water |
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| now it is almost done |
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| now it is done..it is almost like a jam |
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| cool it and store it in a air tight container in fridge for upto a month or more |
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good job. whoever is helping you in making the visuals and publishing is doing a good job too.
Hi aarthy pls tell me what kind of spatula we should buy. I mean the material. For cooking as well as non cooking version. The one which you are using looks pretty good. Do reply pls