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
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.
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.
PREP TIME 10 minutes
COOK TIME 10 minutes
TOTAL TIME 20 minutes
The method of making tomato puree is same for both the varieties of tomatoes.
1. Make necessary cuts
Make 1/4 inch deep cut at the bottom of the tomato and remove the top.
Tip: 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 in ice cold water. Leave them for 10 minutes or till they become workable.
Tip: 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 of tomato puree. 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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