How to Make Homemade Tomato Puree (Step-by-step Recipe)
This is a detailed post that tells you how to make homemade tomato puree. I have shared step-by-step pictures and storage tips. Do try.
Servings 1 cup
- 500 gm. tomatoes or 1.1 lb
- 1 tsp. sugar
- ½ tsp. salt
Wash and dry the tomatoes.
Now put a cross with a knife on the opposite side (or down sidof the tomato.
Boil water in a large pan. Once it comes to a boil, put the scored tomatoes in the water and cook them for about 4-5 minutes.
Now take out the tomatoes and strain them in a colander. You can also put them in iced water to cool them faster.
Peel off the tomato skins that come out easily now.
Quarter the tomatoes and take out the seeds and some of the juices.
Blend the tomatoes to a thick paste. No need to add extra water.
Heat a pan and cook the tomato puree for about 7-8 minutes after adding salt and sugar to it. Your tomato puree deepens in colour and thickens.
Turn off the heat and let it cool down a bit before pouring it in a sterilized jar or bottle. Refrigerate once cooled.
- Always use ripe, red tomatoes.
- For a shelf life of upto a year, you will have to store in a sterilized glass bottle with a seal.
- You can also freeze your puree in ice cube trays and that way your tomato puree lasts about 2 months. After the cubes are frozen, take them out of the ice tray and store in a Ziploc or freezer proof container and keep in the freezer.
- Your puree is delicious and you need just about 2 tbsp. of it in your regular curries. This tomato puree is perfect as a base for your pasta sauce, your tomato-based curries and even in your regular curry.
Calories: 179kcal | Carbohydrates: 41g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Sodium: 1615mg | Potassium: 1465mg | Fiber: 10g | Sugar: 27g | Vitamin A: 1075IU | Vitamin C: 46mg | Calcium: 170mg | Iron: 7mg