Tomato Puree, Homemade Tomato Puree, Pulp
by Tarla Dalal

tomato puree Indian style is a tomato based recipe which is usually added to gravies and sabzis to add body and flavour to it. Learn how to make tomato puree.

While readymade tomato puree is easily available in the market, the taste of dishes you make with tomato puree Indian style is very different. It is one of the very basic recipes which can be prepared with just two ingredients in less than 10 minutes.

2 ingredient tomato puree is free of preservatives and colours making it relatively healthier than the tomato puree available in tetra packs and cans. You are assured of the quality of tomatoes used too!

To make tomato puree, bring to a boil a large vessel full of water. Scoop out and discard the eyes of the tomatoes using the tip of the sharp knife. Make a criss-cross cut at the base of each tomato. Put in boiling water for 3 to 4 minutes. Remove and put in cold water for some time. When the tomatoes are cool, peel and discard the skin. Chop roughly and blend to a smooth purée in a blender. Use the tomato puree as required.

The homemade tomato puree without preservatives has a very unique flavour which is quite acceptable and it blends well with other spices and condiments too. You can make it in large quantities and store it in the freezer and make use of it to whip up delights like Indian subzis and curries, pasta etc.

Tips for tomato puree. 1. Ensure that you make the cris cross slits on the opposite side of the eyes of the tomatoes. 2. Do not make very deep slits, else the tomatoes might open on adding in boiling water. 3. Instead of immersing in cold water at step 5, you can speeden up the process by holding them in running water for 30 seconds. Alternatively place them in a strainer and pour some cold water for 15 seconds. This will help them cool faster.

Also, learn how to make How To Make Spinach Puree and Blanched Spinach and Boiled Onion Paste that come handy to make various Traditional Indian Subzis.

Enjoy tomato puree recipe | homemade tomato puree without preservatives | tomato puree Indian style | how to make tomato puree | 2 ingredient tomato puree | with step by step photos and video below.

Tomato Puree, Homemade Tomato Puree, Pulp

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Tomato Puree, Homemade Tomato Puree, Pulp recipe - How to make Tomato Puree, Homemade Tomato Puree, Pulp

For The Tomato Puree
8 big tomatoes
water for boiling

Method
For the tomato puree

To make the tomato puree, bring to a boil a large vessel full of water.
Scoop out and discard the eyes of the tomatoes using the tip of the sharp knife.
Make a criss-cross cuts at the base of each tomato.
Put in boiling water for 3 to 4 minutes.
Remove and put in cold water for some time.
When the tomatoes are cool, peel and discard the skin.
Chop roughly and blend to a smooth purée in a blender.
Use the tomato puree as required.

Tips

If frozen, tomato purée can last for months.

Nutrient values (Abbrv) per cup

Energy	85 cal
Protein	3.8 g
Carbohydrates	15.4 g
Fiber	7.3 g
Fat	0.9 g
Cholesterol	0 mg
Sodium	55 mg

Click here to view calories for Tomato Puree, Homemade Tomato Puree, Pulp

Fresh Tomato Pulp Video, Homemade Tomato Pulp Video

Tomato Puree, Homemade Tomato Puree, Pulp recipe with step by step photos

how to make homemade tomato puree ?

Bring to a boil a large vessel full of water.
Meanwhile, wash and clean the tomatoes. Use bright, red, firm tomatoes for making the tomato puree.
Scoop out and discard the eyes of the tomatoes using the tip of the sharp knife.
Make criss-cross cuts at the base of each tomato. This helps in easy peeling of skin after blanching.
Put the tomatoes in boiling water and boil for around 3 to 4 minutes. You will notice the skin peeling off.

Using a slotted spoon, remove the tomatoes.
Put in cold water for some time. The refreshing of tomatoes by adding them in cold water stops the cooking process and preserves the rich colour of tomatoes. Also, it helps in easy peeling of skin.
When the tomatoes are cool, peel and discard the skin. Start peeling from the cut portion so, it comes out easily.
Chop the tomatoes roughly.
Transfer them into a mixer jar.

Blend them to a smooth purée without using any water.
If you want a seedless tomato puree, then pass it through a strainer. Use as required.
You can make a jar full of homemade tomato puree and put it in the refrigerator, it comes handy and saves time. It can be stored for a month when frozen.

If you like our tomato puree recipe

If you like our tomato puree recipe, then see our collection of recipes using tomato puree and some popular homemade tomato puree based Indian recipes.

pro tips for how to make homemade tomato puree ?

Use bright, red, firm tomatoes for making the tomato purée.

Make criss-cross cuts at the base of each tomato. This helps in easy peeling of skin after blanching.
Put the tomatoes in boiling water and boil for around 3 to 4 minutes. You will notice the skin peeling off.
Put in cold water for some time. The refreshing of tomatoes by adding them in cold water stops the cooking process and preserves the rich colour of tomatoes. Also, it helps in easy peeling of skin.
Homemade Tomato Puree is rich in Vitamin C, Folic Acid, Vitamin B, Calcium, Vitamin A
1. Vitamin C : Vitamin C is a great defence against coughs and colds. Have citrus fruits, lemons, vegetables ( capsicum, broccoli, cabbage). 288% of RDA.
2. Folic Acid (Vitamin B9): Folic acid is an essential vitamin required throughout pregnancy. Folic acid rich Indian foods (kabuli chana, chana dal, yellow moong dal, urad dal, tooval dal, til ) 64% of RDA.
3. Vitamin B1 (Thiamine) : Vitamin B1 protects nerves, helps in carbohydrate metabolism, prevents heart diseases and helps produce red blood cells. 50% of RDA.
4. Calcium. See Calcium rich recipes : Calcium is a mineral that makes bones stay strong. Required from kids to adults. 34% of RDA.
5. Vitamin A rich recipes, Beta Carotene : Vitamin A is crucial for healthy vision, cell growth and healthy skin. Sources of vitamin A include yellow-orange fruits and vegetables like carrots, mango, papaya, peach, tomatoes, pumpkin etc. and other vegetables like spinach, kale, fenugreek leaves, broccoli, capsicum etc. 31 % of RDA.