Tomato puree: How to make tomato puree at home, see recipe and uses here

Tomatoes are the major dietary source of the antioxidant lycopene, which has many health benefits. They are also rich in vitamin C, folate and vitamin K. Many of us do not know that tomatoes can also come in a variety of colours, including yellow, orange, and green. This article tells you about tomato puree, its recipe and its uses. Read ahead.

What is tomato puree?

Tomato purée is made by lightly cooking tomatoes and then puréeing the softened product into a liquid. Many consider tomato puree and tomato paste the same thing, but tomato puree is much thinner than later. It has a sweet, mild and fresh taste. It can be kept in the fridge for up to a week or can be canned.

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How to make tomato puree

Method:

• Choose red and firm tomatoes, which are not sour. Rinse them in running water to remove debris or dirt.
• Make two deep cuts perpendicular to each other using a knife on each tomato. Make sure that cuts should be made on top and not on the side. This will make peeling easier in later steps.
• Fill water in a deep pan and bring it to boil. When the water starts boiling, slide tomatoes in it and boil it for 3-minutes on a medium flame.
• Turn off flame. Remove tomatoes and place them in cold water for less than 5 minutes. Drain water and transfer tomatoes to a plate. Peel and remove the skin.
• Cut tomatoes into halves and remove the stem. Transfer pieces to a mixer grinder. Blend until smooth puree. The tomato puree is now ready to be used for cooking.

Uses of Tomato Puree

Tomato Puree can be used to make sauces and dips for your Italian dishes like pasta and pizza. It can be also used in the form of gravies. Adding puree to Punjabi dishes gives the dish a light tanginess. Many a time it is also added to rice to give an extraordinary taste to your plain rice.

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