Who doesn’t like red sauce? No one. Absolutely no one. And, if you are among those who make recipes using red sauce, you must be open to tomato puree more than others. But do you intend to buy it from the market? Well, there I differ. I don’t like the smell and flavor of artificial preservatives, so I prefer to make my own homemade tomato puree. The freshness of farm-fresh tomatoes and the aroma of flavorful ingredients stay intact while you are making recipes with red sauce.
Let’s see how you too can prepare homemade tomato puree in your kitchen.
Ingredients:
Ripe tomatoes – 1 Kg
Olive oil – 1 Tablespoon (optional)
Salt – To taste (optional)
Sugar – A pinch (optional, to balance acidity)
Procedure:
Prepare the tomatoes:
Wash the tomatoes thoroughly.
Remove the stems and cut each tomato into quarters.
Blanch the tomatoes:
Take a large pot of water.
Bring it to a boil.
Prepare a bowl of ice water.
Carefully add the tomatoes to the boiling water and let them cook for about 1 minute.
As soon the skins start to crack, transfer them to the ice water. Use a slotted spoon for this.
Peel the tomatoes:
Once the tomatoes are cool enough to handle, peel off the skins. You should not struggle to peel off the skin. It should come out easily.
Roast the tomatoes (Optional):
If you want to attain a richer flavor, go for this step.
Sauté the peeled tomatoes in olive oil. Put the flame in medium heat.
Cook it for 10 minutes stirring occasionally.
Puree the tomatoes:
Put the peeled tomatoes in a blender or a food processor. Blend until smooth.
Strain through a sieve to remove any seeds in case you are willing to get a fine puree.
Season and Store:
Adjust the seasoning with salt and a pinch of sugar if needed.
Store the puree in airtight containers in the refrigerator for up to a week.
Freeze it for longer storage. It can be kept in the freezer for up to 6 months.
Extra Tips:
For a more intense flavor, roast your tomatoes instead of boiling them before blending. Cut the tomatoes in halves, place them on a baking sheet, drizzle some olive oil, and roast at 200°C for about 30 minutes.
If you’re making a large batch, consider canning the puree to store it for longer periods.
Conclusion:
Enjoy your homemade tomato puree in sauces, soups, and stews. Hope you will not go for a processed canned puree to make your food tasty. The taste of freshly made food has absolutely no match.
Enjoy!
Read other Kitchen Hacks here.