Tomato Puree Recipe | How To Make Tomato Puree | Homemade Tomato Puree

Tomato Puree Recipe

Tomato puree is the extract of tomatoes which is cooked to make a smooth, red and flavorful puree.The making of tomato puree includes an interesting step that is boiling the tomatoes and then giving them an ice water bath. This is called blanching. Blanching the tomatoes help them to retain their color and nutrition.

Vinegar can be added to increase the shelf life and color of the tomato puree. You can also freeze tomato puree for longer use. However to make it RED I added one beetroot while boiling the tomatoes .

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How to make Tomato Puree at Home

1. Remove the stem of the tomato

Tips:Selection of correct tomatoes play a very important role in getting the tomato puree correct. Choose red and firm tomatoes that are not sour.

2. Make X at the bottom of the tomato

3. Boil the tomatoes with a beetroot : Heat 1/2 cup water and add the tomatoes and beetroot to it. Let them boil for 5-7 minutes. You will see the skin starts to come off. Well the time here depends on how firm the tomatoes are? So adjust the time accordingly.

4. Give ice bath to the boiled tomatoes : In a large bowl add 1 cup water and 2 cup ice cubes. Once the tomatoes have boiled, pick them using a spoon and dip in the ice water bath. Leave them so for 5 minutes.

5. Remove the skin of the tomatoes

6. Grind the tomatoes : Cut tomatoes into 4 pieces each and grind them.

7. Strain the tomato puree : Strain and discard the tomato seeds

8. Cook the tomato puree with beetroot water : Discard the beetroot pieces from the water we used to boil the tomatoes. Add the water to the tomato puree. You will see an instant change in the color of the tomato puree. Cook the mixture for 2-3 minutes or till you are happy with the consistency.

9. Bon appétit : Use it instantly or store in a sterilized glass bottle or jar for future use.

Nutrients

Nutrition Facts
Serving Size 4
Servings Per Container 4

Amount Per Serving
Calories 4 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 4g 20%
Trans Fat 4g
Cholesterol 4mg 1%
Sodium 4mg 0%
Total Carbohydrate 4g 1%
Dietary Fiber 4g 16%
Sugars 4g
Protein 4g 8%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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About the Author

Author’s Name

Vini

Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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