This tomato puree is a pantry staple and is extremely easy to make. It’s perfect for curries and other recipes. It’s made by lightly cooking and puréeing tomatoes. resulting in a thick liquid that’s used to form the base of tomato-based sauces and curries.
I prefer mine without the skin on, so I blanch the tomatoes in hot water for a little bit for easy skin removal. Blanching is the process of partially cooking veggies in hot water for a few minutes and then immediately transferring them to cold water. It preserves the color, taste and nutrition of the veggies.
Red plum tomatoes are the best to use.
Tomato puree
1
serving5
minutes10
minutesIngredients
5 tomatoes
Water for blanching
Directions
Wash and rinse ripe plum tomatoes to remove the dirt.
Make two cross cuts at the top of the tomato. This will make peeling easier.
Fill a sufuria with water. Bring it to a boil under medium heat. Slide in the tomatoes and boil for 3 minutes.
Remove the tomatoes from the heat. Place them in cold water for about a minute. Drain the water and place the tomatoes on a plate. Peel and remove the skin. (The skin will easily will come off)
Roughly cut them and transfer them to a blender. Blend until smooth. I prefer mine without the seeds, so you could sieve them at this point.
It's now ready to use. Can be stored in the fridge in an airtight container for upto 10 days and in the freezer for upto 4 months.
