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 .
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.
PREP TIME 10 minutes
COOK TIME 05 minutes
TOTAL TIME 15 minutes
Heat 1/2 cup water and add the tomatoes and beetroot to it. Let them boil for 1-2 minutes. You will see the skin starts to come off.
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 1-2 minutes.
Cut tomatoes into 4 pieces each and grind them.
Strain and discard the tomato seeds
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.
Use it instantly or store in a sterilized glass bottle or jar for future use.
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I never made tomato puree myself so far. Interesting to read that you add beetroot, that probably helps make the color even redder.
Yes Lola. Beetroot gives a gorgeous colour to the puree. Do try it… it is very simple and useful :).
thanx
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