Tomato puree
Fresh, smooth puree from ripe tomatoes. Makes 2 cups
Fresh tomato puree tastes brighter than tinned, and you need only tomatoes and boiling water. The tomatoes are scalded so their skins slip off, then blended smooth. Use it in curries, pasta sauces, soups and the home-made tomato ketchup.
- Total time
- 15 min
- Difficulty
- easy
- Serves
- 4
Ingredients
Method
0/4 doneStep 1: Cut a small cross in the base of each of the 1 ⅛ lb ripe tomatoes. This makes them easier to peel.
Step 2: Put the tomatoes into 2 cups boiling water in a pan and cook until the skins start to split.
4 minStep 3: Take off the heat, lift the tomatoes out and let them cool for a few minutes, until you can handle them.
Step 4: Pull off the skins and blend the tomatoes until smooth. For a very fine puree, press it through a sieve to remove the seeds. Keep for 3 days in the fridge, or freeze.
Nutrition per serving
- Calories
- 25 kcal
- Protein
- 1 g
- Carbs
- 5 g
- Fat
- 0 g
- Fibre
- 2 g
Nutrition values are estimates.
Badal Patel
Good to know
- How long does tomato puree take?
- About 15 minutes in total: 5 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of ripe tomatoes?
- Tinned chopped tomatoes: a 400g tin for about 6 tomatoes (in cooked dishes, not salads).
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