Tomato Puree - Indian Basic s

Tomato is one of the most Importent ingredient in Indian cuisine, not only Indian cuisine it is most importent ingredient in world cuisine. In Indian cuisine we use tomato in many forms like in cubes, roughly chopped, finely chopped and paste (puree). In some recipes like paneer makhani, Shahi Paneer, kofta curries and also for non- vegetarian recipes tomato puree will give a great creamy, smooth texture to the gravy. Normally i make fresh tomato puree every time. But some times that will be difficult to make fresh tomato puree. When you expecting sudden guests if you have this ready to use pastes in hand, they will be very helpfull. You can make tomato puree and store it in the fridge for one week. Can make small portions or cubes in a ice cube try and store it in the deep freazer for three to six months.
Freshly made tomato puree with nice ripe tomatoes will stay in the freazer for six months with out any priservetives , after six months the taste will change. Bangalore tomato(Indian hybrid) or Roma tomatoes are my choice to make tomato puree. Because they are juicey and not much sour in taste, because of the sweet taste of this tomatoes gravy will turn more delicious. I make my tomato puree in every three months and store it in small portions. Like i messur the paste with cups (which is 100 gms) and freeze it in muffin moulds ( i have individual muffin cups). I do not add any color or priservative in this puree because they chaneg the original taste.
For tomato puree choose perfectly ripe and nice red color tomato es. They should be riped but not very soft. Wash them well before you boil . Let's check  how I made tomato puree.

1. Pick ripe, nice red color tomatoes, they shoul be firm but nicely riped.

2. Wash tomatoes well with running water and wipe with a kitchen towel. Because they are using many pesticides to get good crop so clean the vegetable well.

3. Make a cross on the tomato this will help you to remove the skin easyly.

4. Boil water with a little salt, bring to full boil.

5. Add slit tomatoes to boiling water and cook for three to five minutes.

6. With in five minutes you can see the tomato skin getting separated from tomato now swetch off the heat.

7. Remove the tomatoes from hot water and set a side to cool.

8 After few minutes peal the skin from tomatoes.

 

9. Mash boiled tomatoes with a spoon. Here you can add garlic cloves or cloves, cinamon to make the puree more flavorfull.

10. Now grind the mashed tomatoes  in to a fine paste.

11. Strain the tomato paste to remove any seeds or skin pieces if any left in the puree.

12. Now store this tomato puree in a aritight container or you can make them cubes in a ice try, like what i showed in the above picture.

This tomato puree ice cubes will stay long in the frezeer.

One ice cube will be five grms means 1 tea spoon I measured that.

You can use this tomato cubes stright from freezer that will take few minutes to melt.

This tomato puree you can use for any recipe which calls for tomato puree and you can use this for instent tomato soup also I tried it.

Hope this basic recipe of tomato puree will help you all.

Check my ginger garlic paste cubes here

This is my first recipe with the theme of Indian Basic s for blogging marathon 18 th edition at Vallis spice your life lets check blogging marathon page .