4 Types of Homemade Tomato Puree | How to Make Tomato Puree

What is tomato puree?

Tomato puree is the extract of tomatoes that is rich and creamy. It has an absolutely different texture from the grated or ground tomatoes which it passes to the gravies, it is used for. It is one of the basic ingredients. Although it is available in the markets, nothing can beat homemade. Here we are discussing 4 different purees. The difference lies in the texture and tanginess. 4 types of puree are as follows:

Tangy and chunky tomato pure for dishes such as pav bhaji
Tangy and smooth tomato puree for dishes such as malai pyaaz
Non tangy and chunky tomato puree for dishes such as mix veg
Non tangy and smooth tomato puree for dishes such as butter paneer masala

Let’s talk about the ingredients

This recipe for puree calls for tomatoes. Only tomatoes! I have not added vinegar or sugar or salt. We will be making 4 kinds of puree and the categorization partly begins here… on the ingredients part. I have used 2 kinds of tomatoes- the tangy ones (desi) and the not so tangy ones (salad). Tangy ones are used for recipes such as aloo tamatar, dal fry etc. The salad ones are used for recipes such as paneer makhani,dal bukhara etc.

How To Make Tomato Puree

1. Make necessary cuts : Make 1/4 inch deep cut at the bottom of the tomato and remove the top.

Tips:Do not over do this. Do not make deep cuts.


2. Blanch tomatoes : Boil enough water. Add tomatoes into it. Boil for 10 minutes. You will see the tomatoes will start leaving their skin; basically they will look peel able. Now transfer them to ice cold water. Leave them for 10 minutes or till they become workable.

Tips:Do not over do this. If the tomatoes get mushy, we will not be able to peel them.


3. Peel cut and grind : Peel the tomatoes. Chop them. Put the tomato chunks in grinder jar.


4. Half grind and full grind : Half churn half of the tomatoes. This will give us a chunky puree. And with the remaining half make smooth puree. Strain it to ensure there are no lumps or pieces.


5. Ready to use : In the end you will have 4 kinds. Use them as per the recipes. You may refrigerate them and use for 2-3 days. Or freeze them in zip lock bags and thaw and use.


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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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