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 - ¼ cup
Vinegar - ¼ 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:
Take your tomatoes |
make a criss cross on it |
like this |
bring lots of water to a good boil |
drop tomatoes in, blanch for just 45 sec |
look the skin starts to peel off |
immerse it in cold water |
peel off the skin |
all done |
chop the tomatoes roughly |
take it in a blender |
puree it smoothly |
now pour this through a sieve |
this step is optional, if you want silky smooth puree, you can do this |
push it through the strainer |
press and extract as much as possible |
all done |
pour the juice in a sauce pan |
boil it |
cook till it thickens |
now the puree is almost done |
add in vinegar |
add in salt |
mix well |
cool it and store it in a clean bottle in fridge for a week |
if you want to store for many months..You can freeze it in individual icecube tray |
fill it and freeze |
once it is frozen you can collect them in a container and freeze.. |
now if you keep on boiling it, it will thicken and you will get tomato paste |
keep cooking, and evaporate the water |
now it is almost done |
now it is done..it is almost like a jam |
cool it and store it in a air tight container in fridge for upto a month or more |
Unknown
good job. whoever is helping you in making the visuals and publishing is doing a good job too.
Priya
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