Tomato puree/How to make Tomato Puree

22 Apr, 2017
Share - Posted on: 22 Apr, 2017
  • Servings : 1 cup
  • Prep Time : 5 min
  • Cook Time : 7 min

Tomato puree is a base of many preparations (dishes) like pasta, sauces, soup and Indian gravy like dal, paneer, and other gravy preparations.

Tomato puree can be prepared in the bulk and store it in the refrigerator for 1 week and in the freezer for 2 months. You can save a lot of preparation time if tomato puree is ready in advance.

A traditional way to prepare tomato puree is blanching; pureeing and then simmering to reduce the excess water to increase the shelf life.

I prepared it in a different way: first, chop the tomato and simmer them then make a puree and strain them.

Both the methods are good. The only difference is that puree made by the traditional way can store for a long time and the way that I prepared that take less effort and time but should be consumed within 3-4 days (from the refrigerator).

 

 

Ingredients

  • Tomato 5-6 medium

Method

Step 1

Roughly chop the tomatoes and add to the preheated pan over medium high heat.

Step 2

Cover the lid and let it cook for 1 -2. After 2 min remove the lid and you will notice tomatoes become mussy. Gently press the tomatoes with a spatula and let it cook open another 2 min or until tomatoes puree become thick.

Step 3

Switch off the flame and let it cool completely. Once it cool completely, blend it in the blender

Step 4

Strain the strainer (strainer step is totally optional. I don’t like seeds come in the gravy so always strain).

Tomato puree is ready to use in any preparation: Navratan Korma, Malai Kofta, and Kadai Paneer.

Tags: Tomato Puree, Paneer gravy, Dal, Pasta, Sauce


Print

Leave a Reply

Your email address will not be published. Required fields are marked *