Fresh Tomato Purée

by Tarla Dalal

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Tomato Puree

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While it is tempting to pick a pack of tomato purée off the store shelf, home-made purée is always more tasty and sans the preservatives. The recipes in this book are all based on the following home-made purée recipe, and using commercially available puree may require you to tweak the recipes a little according to the purée concentration. Fresh tomato purée can be made at home in a jiffy. To store it, just pour it into ice cube trays, freeze, pop out, and store in the freezer in an airtight plastic freezer box or Ziploc bag. This will stay nice and fresh for up to two months, waiting to be added to your yummy gravies!

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Preparation Time: 5 minutes
Cooking Time: 2 minutes
Makes 3/4 cups
Show me for cups

Ingredients

2 medium sized tomatoes

Method

Bring to a boil a large vessel full of water.
Scoop out and discard the eyes of the tomatoes using the tip of the sharp knife.
Make criss-cross cuts at the base of each tomato.
Put in boiling water for 3 to 4 minutes.
Remove and put in cold water for some time.
When the tomatoes are cool, peel and discard the skin.
Chop roughly and blend to a smooth purée in a blender. Use as required.

RECIPE SOURCE : Punjabi Subzis