Drain water and transfer to a plate. Peel and remove the skin start peeling from the cut portion — it come out easily because upper layer turns soft after boiling and loosens the binding with flesh. Transfer them to a jar of blender or mixer grinder. Fresh tomato puree is now ready to be used for cooking your favorite curry or soup. Tips and Variations: You can choose any type of ripe tomatoes to make puree.
Choose tomatoes that have more flesh and less juice — it will make thicker puree. Tomato puree stays good for days in refrigerator and for 1-month in the freezer section of refrigerator. Related Step by Step Recipes. How to Blanch Onion and Make Puree. Tomato Pasta Sauce. Tomato Soup. Tomato Salsa Dip. Canning Tomato Juice. Aamras Mango Puree. Tomato Rasam. Other dishes specifically call for puree for its own unique qualities.
This thick tomato product can be made using fresh tomatoes or may be used from a can. Homemade puree is usually made from slow-cooked, crushed tomatoes and then canned or jarred by hand.
Puree from the store is usually canned from a tomato products manufacturer. There are several tomato product companies, giving consumers many brand choices.
A tomato-milling machine can be used in the process of making homemade tomato puree. Some of these machines strain the tomatoes using a hand crank to press the juice and pulp out of the tomato. Other machines are electric and strain the tomatoes with the touch of a button.
Either machine is designed to help make homemade tomato puree a quick and easy process. Strain the puree through a fine-mesh sieve to remove the seeds and bits of skin; this also makes for a smooth puree. If the tomato puree is thin and looks watery, you can return the puree to the pot, bring it to a boil, and then reduce the heat to maintain a simmer. Cook until it reduces to the texture you want, stirring often. Taste it along the way—you want a nice, bright tomato flavor along with a smooth and slightly thick texture.
Steam expands quickly in a blender and can cause ingredients to splatter and cause burns. Transfer the puree to sealable container s , leaving an inch of headroom, and chill or freeze until ready to use. Choose the storage method based on how long you want to keep your tomato puree.
Refrigerated puree including canned puree once open should be used within a week. Tomato puree can be frozen for up to six months but starts to lose its fresh flavor after about three months. Be sure to use freezer-safe containers. Create smaller portions, by freezing the puree in ice cube trays, then transfer to freezer bags.
For longer preservation, can the tomato puree ; it will keep for up to one year. Bring a large canning kettle full of water to a boil. Sterilize the pint jars by boiling them for 10 minutes. Allow the jars to air dry. Soften the lids by simmering them for a few minutes. Return the puree to the stove and bring back to a simmer. Set the lids on the jars and secure them with the rings.
Lower the jars into the canning kettle and boil for 40 minutes. The jars should be covered by at least 1-inch of water. Remove the jars and let cool. Homemade tomato puree can be cooked down to make a thicker tomato paste.
The puree is also used as a base in condiments such as salsa , barbecue sauce , and hot sauce, and an ideal option when you need a thinner marinara or pizza sauce. Conversely, tomato puree is used to thicken soups such as minestrone or stews like cioppino fisherman's stew. You can even use it as a tomato juice substitute in bloody marys. The major difference between tomato sauce and tomato puree is seasoning. Tomato sauce is typically seasoned with salt, oregano, garlic, and even sugar.
Bottled, pasta-ready tomato sauces tend to be thicker and have a variety of ingredients. A tomato puree generally only contains tomato; if canned, a small amount of citric acid or lemon juice is added. Crushed tomatoes will add a chunkier texture to dishes than tomato puree. For a smoother texture, blend crushed tomatoes to make a quick tomato puree. Recipe Tags:.
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