I just puree raw tomatoes attimes, but the traditional way of making tomato puree is this – blanching, pureeing and simmering for more time which increases the shelf life. I have few readers asking for homemade tomato puree and finally here it is 🙂
Homemade Tomato Puree Recipe – Ingredients
Recipe Category: Homemade | Recipe Cuisine: South Indian
Tomatoes – 4 to 5 medium sized
Vinegar – 1/4 tsp
Sugar – 1/4 tsp
Salt – 1/8 tsp (optional) – I didnt add
Measurement when you are making in bulk:
Tomatoes – 1 kg
Vinegar – 1/2 cup
Sugar – 1/2 cup
Salt – 1/2 tbsp
- Wash tomatoes and rinse off dirt if any.Then mark a plus at the bottom of each tomato(this is to ensure even cooking)
- Boil water(just enough for the tomatoes to immerse).Now slowly add the tomatoes and cook in medium flame for 10mins or until the skin starts to split and peel off.
- Now remove the tomatoes and put it in cold water so that its easy to handle. Then peel of the skin, discard the eyes of the tomatoes. Cut the tomatoes into half and discard the seeds(this step is purely optional)
- Puree them in a mixer or blender to a smooth paste(Do not add water).Transfer this puree again to pan add sugar and salt(if you are adding).You can even stop with this step and store.
- Add vinegar and allow it to boil in sim until a thick consistency is reached.Though boiling(after the puree is made) is optional it helps in shelf life of the tomato puree.Allow the puree to cool down completely then store it in airtight container.
- You can store(refrigerate) this for upto 2 weeks.Use clean spoon everytime.
- The other way is to pour the puree in icecube trays and freeze it.
- Removing seeds is purely optional, I usually discard them.
- Boil the puree to a thick consistency to increase the shelf life. Heating to a boil before storage and using clean storage containers helps to increase shelf life.
- You can either use country or bangalore tomatoes, any variety as per your preference.