Tomato Puree

Tomato Puree can be used with wide variety of sauces and gravies (For e.g., Pasta sauce, Pizza sauce, vegetable gravies such as butter paneer / soup or anything that requires tomato puree). Using just tomatoes and natural coloring agents such as beet, you can make homemade tomato puree.

Ingredients

1. Five Tomatoes
2. Natural coloring agent (Beet) / Artificial coloring agent (Red)

Method / Directions

1. Wash your tomatoes.
2. Add water into a pot and boil.
3. When the water is hot, put the tomatoes into the pot.
4. Boil them for at least 5 to 10 minutes on a medium flame.
5. Heat them until the skin of the tomatoes starts to break.
6. When the skin of the tomatoes has broken, put the tomatoes in cold water.
7. You can start to peel the skin and it should come off easily when they are cold enough.
8. Cut the tomatoes into half.
9. Put the tomatoes into a mixed and blend them.
10. Add either natural coloring agent (beet) or an artificial coloring agent (red).
11. Strain the tomatoes to remove the seeds and pulp.

No more preservatives, your homemade tomato puree is ready and it looks just like store purchased tomato puree. You can use this tomato puree for up to two week and if you freeze it, you can use it for 3 to 4 months.

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