Roasted Tomato Puree Recipe – Easy Indian Tomato Rasam Base

Last Updated on 2 months by Neha Deshmukh

Roasted Tomato Puree Recipe – Easy Indian Tomato Rasam Base

Hey everyone! If you’ve ever wondered how to get that amazing depth of flavour in South Indian rasam or a really vibrant tomato curry, this roasted tomato puree is the secret. Seriously, it’s a game changer. I first stumbled upon this technique watching my grandmother make rasam, and I’ve been hooked ever since. It takes a little extra time, but the difference in taste is absolutely worth it. Let’s get cooking!

Why You’ll Love This Recipe

This roasted tomato puree isn’t just a base for rasam; it’s a flavour bomb waiting to happen. Roasting the tomatoes intensifies their sweetness and adds a smoky depth you just can’t get any other way. It’s surprisingly easy to make, and honestly, once you try it, you’ll never go back to using raw tomatoes for your rasam or curries. Plus, it’s a fantastic way to use up a glut of ripe tomatoes!

Ingredients

Here’s what you’ll need:

• 7 medium tomatoes
• 1 teaspoon sugar
• Salt to taste
• Black pepper powder (about ½ teaspoon, or more to your liking)

Ingredient Notes

Okay, let’s talk tomatoes! Ripe tomatoes are essential here. You want them to be nice and soft, almost bursting with flavour. In India, we have so many wonderful varieties – from the juicy, slightly tangy desi tomatoes to the larger, sweeter hybrid ones.

Honestly, use whatever looks best at your local market. Roma tomatoes work beautifully too, as they have fewer seeds. Don’t be afraid to mix and match! The sugar balances the acidity of the tomatoes, and a good pinch of salt really brings out their flavour.

Step-By-Step Instructions

Alright, let’s make some magic!

1. Roast the Tomatoes: First, give your tomatoes a good wash. Then, place them on a low-heat griddle (a tawa is perfect if you have one!). Turn them regularly, letting the skin char and blister. This usually takes about 10-15 minutes. Don’t rush this step – that char is where the flavour lives!
2. Cool and Peel: Once the tomatoes are nicely charred, take them off the heat and let them cool down enough to handle. The skins should slip off easily. If they don’t, you can briefly run them under cold water.
3. Blend and Strain: Pop the peeled tomatoes into a blender and blend until you have a smooth puree. Then, strain the puree through a fine-mesh sieve to remove any seeds. This gives you a silky-smooth texture.
4. Simmer to Perfection: Pour the strained puree into a pan. Add the salt, sugar, and black pepper. Simmer over medium-low heat for about 5 minutes, stirring occasionally. If the puree is too thick, add a little water to reach your desired consistency.
5. Serve & Enjoy: And that’s it! Your roasted tomato puree is ready. Serve it hot, garnished with a swirl of cream or a sprinkle of grated cheese (optional, but delicious!).

Expert Tips

• Don’t overcrowd the griddle: Roast the tomatoes in batches if necessary to ensure even cooking.
• Low and slow is key: Roasting on low heat prevents the tomatoes from bursting and ensures they cook through.
• Taste as you go: Adjust the salt and sugar to your liking. Everyone’s palate is different!

Variations

Let’s get creative!

• Spice Level:
  • Mild: Stick to the recipe as is.
  • Medium: Add a pinch of red chilli powder while simmering.
  • Hot: Add a finely chopped green chilli to the puree while simmering, or a generous pinch of cayenne pepper. My friend, Priya, loves a really spicy rasam!
• Festival Adaptations: This puree is perfect for Navratri or other fasting periods, as tomatoes are generally allowed.
• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: Naturally gluten-free too – enjoy!

Serving Suggestions

Okay, so you’ve got this gorgeous puree… what can you do with it?

• Rasam: The classic! This is what it’s made for.
• Tomato Curry: Use it as a base for a simple tomato curry with potatoes or lentils.
• Pasta Sauce: Believe it or not, it makes a fantastic pasta sauce! Add some garlic, onions, and herbs.
• Soup Base: A great starting point for a flavourful tomato soup.

Storage Instructions

You can store leftover puree in an airtight container in the refrigerator for up to 3 days.

FAQs

Let’s answer some common questions:

• Can I use canned tomatoes instead of fresh? While fresh is best, you can use canned crushed tomatoes in a pinch. The flavour won’t be quite as intense, but it will still work.
• How do I adjust the sweetness of the puree? Add more sugar, a little at a time, until you reach your desired sweetness.
• What is the best way to peel the roasted tomatoes? Letting them cool slightly makes peeling much easier. If you’re struggling, briefly run them under cold water.
• Can this puree be frozen for later use? Absolutely! Freeze it in airtight containers or freezer bags for up to 3 months.
• What kind of tomatoes work best for roasting? Roma, plum, or any ripe, flavorful tomato will work well. Don’t be afraid to experiment!

Enjoy making this recipe, and let me know how it turns out for you! I hope it brings as much flavour to your kitchen as it does to mine.