Tomato Puree Recipe (with Step By Step Photos)

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Pudina Rice (Mint Pulao)Grilled Peanut Butter and Jelly SandwichTamarind ChutneyBlueberry JuicePineapple JuiceGujarati DalStrawberry Banana JuiceHome » Cooking Basics » Tomato Pureeहिन्दीગુજરાતીJump To Recipe Print TipsWhile it is possible to make most of the Indian style Punjabi paneer curries, soup, sauce, jam, ketchup, salsa, pasta etc. with canned tomato puree but it can not beat the taste and nutrition of freshly made puree. It is one of the very basic cooking ingredient and making it at home from farm fresh tomatoes is as easy as counting 1,2,3… Don’t believe us? keep reading…In essence, it’s just a 3 step process – Blanch, Peel and Crush. Blanching is a process to first partially cook vegetables like tomato, onion, spinach, flower etc. in hot boiling water for few minutes and then immediately transferring them to cold water. This hot to cold water transfer process makes skin peeling easier and it preserves the color, taste and nutrition of vegetables. This homemade tomato puree recipe also has step by step photos to make tomato blanching process easy to understand and follow.Share with Friends!Blanch Tomato and Make Tomato Puree

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Preparation Time: 5 minutesCooking Time: 4 minutesServes: 1 cupPrint RecipeCooking Measurements
Ingredients:
5 Ripe Tomatoes
Water
Cooking Utensils:
Deep Sauce Pan
Blender or Mixer
Knife (to cut tomatoes)
Directions:
  1. step-1Choose red, ripe and firm tomatoes, which are not sour. In this recipe, red plum tomatoes are used. Rinse them in running water to remove any debris or dirt.
  2. step-2Make two 1/3-inch deep cuts perpendicular to each other with knife on each tomato as shown in the picture (cuts should be made on top, not on the side). This will make peeling easier in later steps.
  3. step-3Fill water in a deep pan or deep pot and bring it to boil over medium flame. When it starts boiling, carefully slide tomatoes in it and boil for 3-minutes.
  4. step-4Turn off flame. Remove tomatoes from hot water and place them in cold water for 2-minutes. Drain water and transfer to a plate. Peel and remove the skin (start peeling from the cut portion – it come out easily because upper layer turns soft after boiling and loosens the binding with flesh.
  5. step-5 Cut them into halves and remove the stem.
  6. step-6Transfer them to a jar of blender or mixer grinder.
  7. step-7Blend until smooth puree.
  8. step-8Fresh tomato puree is now ready to be used for cooking your favorite curry or soup.
Tips and Variations:
  • You can choose any type of ripe tomatoes to make puree.
  • Choose tomatoes that have more flesh and less juice – it will make thicker puree.
  • Tomato puree stays good for 2-3 days in refrigerator and for 1-month in the freezer section of refrigerator.
Taste: Sour

Author :

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7 Comments

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Comments

  1. very nice i understood but i want to know what preservative to be added to protect this for long time and what should be the ratio. kindly guide as i am willing to start this business.

    thanks

  2. I have been canning my own tomatoes for over 40 years and helped my mother do it for years before that. The number one mistake everyone makes is the blanching. That is the part you should have showed clear and precise in directions. To blanch the tomatoes the water has to be on the oven and just about ready to boil the water. Drop the tomatoes in gently, count to 20 and use a pairing knife and puncture if the skin breaks take the tomatoes out, put in sink no need to put in cold water give a few minutes to cool off and then peel them and follow rest of directions. Hope that helps those who get frustrated with the skin not coming off or gets to soggy and turns into mush.

  3. Thanks for simple procedure……nice work

  4. Thanks for simple procedure……nice work

  5. Just make tomato puree with six luscious tomatoes like you have described. Came out beautifully. Thank you so much for your advice!

  6. Very easy method..I liked it

  7. How can I preserve the tomato pure for a year or more like the ones sold in the market?

    • I am not able to give you the answer as I have never preserved the tomato puree for that long period.

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