1. Make a cross at the end of the tomato with a sharp knife and core tomato.
2. Immerse the tomatoes into boiling water.
3. When the skin separates from the flesh , turnoff the fire. Take the tomatoes out. Let it cool
4. Remove the skin gently using a thin sharp knife .
5. If you want only thin light red tomato puree to add in your curries then cut the peeled tomato into chunks & blend well to a puree.
6. Else if you want thick tomato puree then ,
Cut the tomato’s red outer surface. Avoid the seed and inside portion to get the desired red color.
Saute the tomato flesh in a nonstick pan . You can add the tomato juice also into this using a sieve for getting more flavour.
When they are of a very thick consistency , turn off the heat , let it cool & blend them into a smooth thick tomato puree.

(Adapted from http://aromatickitchen.blogspot.com/2008/12/how-to-make-tomato-puree.html)

Notes: Do not store tomatoes in refrigerator! Tomato acid changes composition and will taste different đŸ˜¦
Core tomatoes first and Cool the tomatoes in cold water –> easier to pop the skin off.
6 hot house tomatoes = 1 cup puree.

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