It is as easy as counting 1,2,3… Don’t believe us? keep reading…In essence, it’s just a 3 step process – Blanch, Peel, and Crush. Blanching is the process of first partially cooking vegetables like tomatoes, onions, spinach, flower, etc. in hot boiling water for a few minutes and then immediately transferring them to cold water.
You can use fresh tomato purée right away, or you can freeze it for long-term storage. Feel free to use your favorite freezer-friendly storage method, but I prefer zip-top freezer bags, as they freeze flat (taking up less space) and thaw quickly. Freeze the purée in eight- or 15-ounce increments — that’s the amount required for most recipes. Label the bags and store them in the freezer for up to six months.
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Bring water to boil then put tomatoes, let them boil approx 10-12 minutes, Once the tomato skins are split then your tomatoes are done, remove them from the flame
Then cut the boiled tomatoes into the small pieces
Add sugar and salt mix them well, then add vinegar, allow it to boil until a thick consistency is reached, towards the end add red food color to bring bright red color, it is optional
- 1 kg, tomatoes
- ½ cup, of white vinegar
- 1 tsp, salt
- 1 tbsp, sugar
- 3-4 drops, red food color optional
- Pour the water into the saucepan
- Bring it to a boil then add tomatoes
- Let them boil approx 5-7 minutes
- Once the tomato skins are split then
- Your tomatoes are done
- Remove from the flame
- Now just remove the skin
- Then cut the boiled tomatoes into the small pieces
- Puree them in a mixer or with a hand blender to a smooth paste
- Don’t add water
- Pass them through a strainer
- Transfer this puree again to the pan
- Add sugar and salt and stir to mix them well
- Then add vinegar
- Allow it to boil until a thick consistency is reached
- Though boiling after the puree is made is optional it helps in the shelf life of tomato puree
- Let it completely cool down
- Then store it in an airtight container or ziplock bag
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