Tomato Puree, Homemade Tomato Puree, Pulp
by Tarla Dalal
Added to 48 cookbooks
This recipe has been viewed 198882 times
While readymade tomato puree is easily available in the market, the taste of dishes you make with homemade fresh tomato puree is very different.
It is free of preservatives and colours making it relatively healthier then the canned tomato puree. It is one of the very basic recipe which can be prepared with just two ingredients in less than 10 minutes.
You can make them in large quantities in store in the freezer and make use of it to whip up delights like Indian subzis and curries, pasta etc.
This homemade tomato puree recipe also has step by step photos and video to make tomato blanching process easier to understand and follow.
Also, learn how to make How To Make Spinach Puree and Blanched Spinach and Boiled Onion Paste that come handy to make various Traditional Indian Subzis .
- To make the tomato puree, 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 a 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 the tomato puree as required.
- If frozen, tomato purée can last for months.
Fresh Tomato Pulp Video, Homemade Tomato Pulp Video
Tomato Puree, Homemade Tomato Puree, Pulp recipe with step by step photos
Bring to a boil a large vessel full of water.
Meanwhile, wash and clean the tomatoes. Use bright, red, firm tomatoes for making the tomato puree.
Scoop out and discard the eyes of the tomatoes using the tip of the sharp knife.
Make a criss-cross cuts at the base of each tomato. This helps in easy peeling of skin after blanching.
Put the tomatoes in boiling water and boil for around 3 to 4 minutes. You will notice the skin peeling off.
Using a slotted spoon, remove the tomatoes.
Put in cold water for some time. The refreshing of tomatoes by adding them in cold water stops the cooking process and preserves the rich colour of tomatoes. Also, it helps in easy peeling of skin.
When the tomatoes are cool, peel and discard the skin. Start peeling from the cut portion so, it comes out easily.
Chop the tomatoes roughly.
Transfer them into a mixer jar.
Blend them to a smooth purée without using any water.
If you want a seedless puree, then pass it through a strainer. Use as required.
You can make a jar full of homemade tomato puree and put it in the refrigerator, it comes handy and saves time. It can be stored for a month when frozen.
Nutrient values (Abbrv) per cup
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