Tomato purée | Tomato paste || How to Make Tomato
Puree with step-by-step Photos and video....
Tomato Puree is a cooking essential you might be missing. Simpler and a bit thicker than its flavorful cousin, tomato sauce, tomato purée is a fast way to quickly prepare and freeze a bushel of fresh tomatoes for future cooking. Tomato purée can be turned into tomato sauce or tomato soup. It can be used to cook different meals; all you need is a knife, a blender, and a little bit of time to stock your freezer with tomato purée to use year-round.
My Latest Video: Tomato Puree:
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.
This hot-to-cold water transfer process makes skin peeling easier and it preserves the color, taste, and nutrition of vegetables. This homemade tomato puree recipe also has step-by-step photos to make the tomato blanching process easy to understand and follow.
Storage:
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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Wash tomatoes and rinse off dirt, if any, and pour water into the saucepan.
Bring water to boil, then put in tomatoes, let them boil for approx 10-12 minutes. Once the tomato skins are split, your tomatoes are done. remove them from the flame.
Put into the cold water.
Now, just remove the skin.
Then, cut the boiled tomatoes into small pieces.
Puree them in a mixer or with a hand blender to a smooth paste, don’t add water
Pass them through the strainer and transfer this puree again to the pan.
Add sugar and salt and mix them well, then add vinegar and allow it to boil until a thick consistency is reached. Towards the end, add red food coloring to bring a bright red color; it is optional.
Then, store it in an airtight container or ziplock bag.
Tomato purée is a cooking
essential you might be missing. Simpler and a bit thicker than its flavorful
cousin tomato sauce...
Ingredients:
- 1 kg tomatoes
- ½ cup of white vinegar
- 1 tsp salt
- 1 tbsp sugar
- 3-4 drops red food color, optional
How to make the Tomato Puree?
- Pour the water into the saucepan
- Bring it to a boil, then add tomatoes
- Let them boil for 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 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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