The gorgeous red pulp that will revamp your dish
The pulpy tomato puree is your answer to an organic red colour that your dish requires to look scrumptious and desirable. Tomatoes are the kind of ingredients that are essential to every kitchen, be it to make gravies, marinates or just dips. And who can do without the favourite tomato ketchup! But, did you know that stocking tomato puree in your pantry can go a long way in saving time as well as making the best use of your culinary skills. Here’s why tomato in pureed form is an ingredient we swear by!
The rich red colour is one of the things that attract us to the pulp but apart from that it’s thick consistency, deep flavour and appetising aroma, fresh tomato puree is free of addictives and preservatives. It has a tinge of sourness that enhances the flavour of foods. You can get your hands on the ready-made packets that are easily available, but homemade versions are the best.
They are different from their peers as it is thicker with lesser ingredients. Also known as Passata di Pomodoro in Italian, tomato puree is used as the base of many dishes such as the Mexican salsa, Marinara sauce or even tomato soups.
Freshly made tomato puree is packed with Lycopene and anti-oxidants that help the body flush out free radicals. Tomatoes are also rich in vitamin C which boosts immunity and lowers blood pressure along with having beta-carotene, vitamin E and innumerable phytonutrients.
Uses:
Use a spoonful of tomato puree in soups, stews, gravies or any other recipe that requires some consistency or sourness. You can also add some for the rich colour or turn the pulp into an interesting dip with flavourful seasoning and herbs.
Ripe tomatoes without stems and leaves are deseeded to grinded into pulp. You can even prepare your spaghetti sauce with the pulp or make an easy casserole dish with stir fried veggies topped with cheese.
A cold tomato soup seasoned with herbs is also a great idea.
Tip: Add a spoon of sugar if your tomato puree has a tinge of sourness or balance the flavours with a teaspoon of honey.
Make Your Own:
Tomato puree is easy to prepare at home. All you need is a teaspoon of Vinegar, a teaspoon of sugar, a pinch of salt and tomatoes.
Keep tomatoes in hot water for 7-10 minutes so that it becomes easy to peel the skin. Peel the skin and remove the stem and seeds.
Cut the tomato into small pieces.
In a food processor or grinder, add the tomato pieces and grind to make a paste.
Add some water to get the right consistency.
You can add sugar to cut the sourness, salt for flavor and vinegar to make it last longer.
Use this fresh tomato puree for your recipes and relish the taste.
Tips:
1. If you want to store, make small batches that can be used up in a week so that you have good quality tomato puree that tastes delicious.
2. Store in air tight containers and keep refrigerated when not in use.
3. You can also pour the extra into ice tray and freeze. This will enable you to store then in the form of ice cubes that you can use when required. Refrigerate the tomato cubes in a zip lock bag.
4. But once you’ve defreezed the cubes, do not freeze again. This will affect their taste.
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