Tomato Puree (Selfmade & With out Preservatives)

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A useful jar of Tomato Puree is tremendous useful when making any tomato based mostly dish. Right here, I present you learn how to blanch the tomatoes after which puree them.

Make this tremendous pleasant selfmade tomato puree and refrigerate or freeze it.

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tomato puree in a spoon on top of a glass jar filled with tomato puree and two tomatoes placed on top left side

On Tomatoes

It is extremely simple to make selfmade tomato puree. All you want are some contemporary tomatoes. In truth you should utilize any kind of tomatoes however make certain they’re ripe.

Relying on the kind of tomatoes, the consistency of the puree might be skinny or thick. I exploit ripe, crimson and pulpy tomatoes which yield a thick puree.

Tomato Puree Shelf Life

This tomato puree is made with none preservatives. So the shelf life is about 12 to 15 days within the fridge and three to Four months within the freezer.

So you probably have bulk of tomatoes and don’t know what to do, then puree them and freeze in ice-trays. Add the frozen tomato puree cubes in any dish the place tomatoes are a necessary ingredient – pasta, sauces and rather more.

I not often make tomato puree as in India we now have a 12 months spherical provide of tomatoes. There have been only a few events when I’ve made tomato puree.

Nevertheless the state of affairs that we’re at the moment in – is definitely making me do issues which I’ve by no means performed earlier – instance, freezing greens, herbs and even fruits and plenty of extra.

frozen tomato puree

Learn how to make Tomato Puree

Prepping Tomatoes

1. Firstly rinse the tomatoes very nicely. I’ve used 1 kg of tomatoes. You’ll be able to even make the puree with 250 grams or 500 grams of tomatoes. Utilizing a paring knife or a small knife make a ½ inch criss-cross lower on the bottom of the tomatoes (not on the stalk facet).

giving criss cross slits on the base of the tomatoes

2. Now take a big pan and warmth water in it. The water needs to be sufficient for the tomatoes to be immersed. I used 2 litre water for 1 kg of tomatoes. Be sure that the tomatoes have area to maneuver and are usually not over crowded within the pan.

water taken in a pan

3. Add salt. I’ve added 2 teaspoons of salt. You’ll be able to simply halve or double the salt relying on the quantity of tomatoes you’re utilizing.

salt being added to water in the pan

4. Let the water come to a rolling boil on a excessive flame.

water is boiling

Blanching & Pureeing Tomatoes

5. Gently place the tomatoes within the sizzling water. Prepare dinner the tomatoes within the sizzling boiling water for two minutes.

tomatoes boiling in water for 2 minutes

6. Then swap off the flame and let the tomatoes be immersed within the sizzling water for 10 to 15 minutes. Cowl the pan. I don’t shock the tomatoes in chilly water, however if you would like you are able to do that. Boil the tomatoes for two minutes in sizzling boiling water after which place them in chilly water for two minutes.

tomatoes immersed in the hot water for 10 to 15 minutes

7. Utilizing a colander or strainer pressure the tomatoes. Allow them to grow to be heat or cool fully at room temperature.

straining the tomatoes

8. As soon as the tomatoes are at room temperature, on a clear chopping board with clear fingers, peel the skins and discard them.

tomatoes have been peeled

9. Slice the attention half on the stalk a part of the tomato and discard.

slicing the top eye part of the tomatoes

10. Utilizing a clear chopping board and clear knife and with clear fingers, chop the tomatoes roughly. In case you have a strong blender you’ll be able to simply throw in complete tomatoes in it. No want to cut them.

tomatoes roughly chopped

11. Add the chopped tomatoes in a blender jar or grinder jar.

tomatoes added to a blender


12. Purée until clean.

blended to a smooth puree

13. Place a bowl or pan beneath a juice strainer. Add the tomato pulp within the strainer.

tomato puree being strained

14. Whereas straining, stir with a spoon and press the pulp whereas stirring so that each one the purée and pulp is strained leaving solely the seeds within the strainer.

strained till only the seeds remain in the seive

15. You will notice a stunning crimson tomato puree collected within the bowl.

strainer tomato puree in the bowl

Storing Tomato Puree

16. Pour selfmade tomato puree in a sterilized glass jar. To sterilize the jar, you’ll be able to boil the jar and lid in sizzling boiling water for five minutes or rinse the jar and lid with sizzling water.

tomato puree poured in a clean sterilized jar.

17. You’ll be able to even pour in ice cubes trays. If you’d like you possibly can cowl the tray loosely with a parchment paper or foil earlier than freezing. As soon as they’re frozen, take away them and maintain in an air-tight field or a sealed zip-lock bag within the freezer. Simply pop within the cubes in any dish.

tomato puree added in ice cube trays

18. Add this selfmade tomato puree in any dish the place tomatoes are necessary or the place you need to deliver some tangy taste within the meals. For canned tomato puree – pour the tomato puree in a sterilized canning jars. Seal the jars and boil them in sizzling water for 15 to 20 minutes. Take away and allow them to cool. Later refrigerate.

top shot of tomato puree in a glass jar.

Recipes with Tomato Puree

Brighten up your recipes by including Tomato puree in them. I’m sharing some recipes from the weblog the place tomato is among the foremost substances. You’ll be able to simply exchange chopped tomatoes with tomato puree.

Useful Tip: Change 1 medium sized tomato with ½ cup tomato puree.

Pasta

  1. Arrabiatta Pasta
  2. Purple Sauce Pasta

Pizza Sauce

  1. Selfmade Pizza Sauce
  2. Margherita Pizza
  3. Vegetable Pizza

Indian Recipes

  1. Tomato Rice
  2. Tomato Chutney
  3. Tomato Curry
  4. Tomato Dal

Soups

  1. Tomato Soup
  2. Cream of Tomato Soup
  3. Carrot & Tomato Soup
A lot of my recipes have detailed step-by-step pictures and helpful suggestions that will help you make it simply and completely.

Tomato Puree (Selfmade & With out Preservatives)

Thick and pulpy Tomato Puree created from scratch. The recipe additionally reveals learn how to blanch tomatoes.

tomato puree

Weight-reduction plan:gluten-free,vegan,vegetarian

Servings (change the quantity to scale):1 medium-sized jar

(1 CUP = 250 ML)

  • 1 kg tomatoes
  • 2 teaspoons salt
  • 2 litres water

Prepping Tomatoes

  • Rinse the tomatoes very nicely. Give a ½ inch criss cross slit on the bottom of the tomatoes (not on the stalk facet)

  • Deliver water and salt to a rolling boil on excessive flame.

Blanching Tomatoes

  • Add the tomatoes.

  • Proceed to cook dinner on the identical excessive flame for two minutes. After 2 minutes swap off the flame and let the tomatoes be immersed within the water for 10 to 15 minutes. When resting the tomatoes within the sizzling water, cowl the pan with a lid.

  • Later utilizing a colander pressure the tomatoes.

  • Allow them to cool at room temperature.

  • Take away the peels and discard them. Slice the attention half on the stalk and discard.

  • Chop the tomatoes roughly.

Pureeing Tomatoes

  • Add the chopped tomatoes in a blender or grinder and puree them until clean. Don’t add any water whereas mixing.

  • Pressure the tomato puree via a juice strainer.

  • Stir and press the pulp with a spoon so that each one the purée and pulp is strained leaving solely the seeds.

Storing Tomato Puree

  • Pour in a sterilized glass jar and refrigerate.

  • You’ll be able to even pour in ice cubes trays. Cowl the tray loosely with a parchment paper or foil.

  • Freeze and use later. Simply pop within the cubes in any dish that want tomato puree or tomatoes.

  • This selfmade tomato puree stays good for 12 to 15 days within the fridge and a pair of to three months within the freezer.

  1. Sort of tomatoes: You need to use any number of tomatoes to make the puree. The consistency of the selfmade puree might be skinny or thick relying on the kind of tomatoes added. However ensure that the tomatoes are ripe. 
  2. Tangy & Bitter Tomatoes: If the tomatoes are too tangy, then add 1 to 2 teaspoons of sugar whereas mixing. 
  3. Freezing: For a long run storage, freeze the puree in ice cubes tray. When they’re frozen, take away them and place in a metal container or field or ziplock baggage. Seal the container or field tightly. 
  4. Cleanliness: Do ensure that the chopping board, knife, juice strainer, bowl and your fingers are clear.
  5. Sterilizing Jar: To sterilize the jar, you’ll be able to boil the jar and lid in sizzling boiling water for five minutes or rinse the jar and lid with sizzling water. 
  6. Canning: Add the tomato puree in a sterilized canning jars. Seal the jars and boil them in sizzling water for 15 to 20 minutes. Take away and allow them to cool. Later refrigerate. 
  7. Substituting Tomatoes with Tomato Puree: Change 1 medium sized tomato with ½ cup tomato puree.

Diet Details

Tomato Puree (Selfmade & With out Preservatives)

Quantity Per Serving

Energy 180 Energy from Fats 18

% Day by day Worth*

Fats 2g3%

Saturated Fats 1g6%

Sodium 4701mg204%

Potassium 2370mg68%

Carbohydrates 39g13%

Fiber 12g50%

Sugar 26g29%

Protein 9g18%

Vitamin A 8330IU167%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 6mg30%

Vitamin B6 1mg50%

Vitamin C 137mg166%

Vitamin E 5mg33%

Vitamin Okay 79µg75%

Calcium 100mg10%

Vitamin B9 (Folate) 150µg38%

Iron 3mg17%

Magnesium 110mg28%

Phosphorus 240mg24%

Zinc 2mg13%

* % Day by day Values are based mostly on a 2000 calorie food regimen.

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