Authentic Tomato Puree Recipe – Easy Indian Cooking Base

Last Updated on 4 months by Neha Deshmukh

Authentic Tomato Puree Recipe – Easy Indian Cooking Base

Hey everyone! If you cook Indian food even occasionally, you know how often recipes call for tomato puree. I used to rely on store-bought, but honestly? Nothing beats the fresh, vibrant flavour of homemade. It’s a bit of effort, but trust me, once you taste the difference, you’ll be hooked. I first made this when I realized how many additives were in the jarred stuff, and I haven’t looked back since! Let’s get cooking.

Why You’ll Love This Recipe

This isn’t just about avoiding preservatives. Homemade tomato puree is seriously flavour-packed. It’s the foundation for so many delicious dishes – from rich curries to tangy dals. Plus, it’s surprisingly easy to make, and you control exactly what goes into it. You’ll be amazed at how much better your Indian cooking tastes with this simple base.

Ingredients

Here’s what you’ll need to whip up a batch of gorgeous tomato puree:

• 1 kilogram tomatoes
• 2 teaspoons salt
• 2 litres water

Ingredient Notes

Let’s talk ingredients – a few little things can make a big difference!

Tomatoes: Choosing the right variety is key. Ripe, juicy tomatoes are best. Roma tomatoes are fantastic because they have fewer seeds and a thicker flesh, but any good cooking tomato will work. Don’t use green or underripe tomatoes – they won’t have the sweetness we need.

Salt: Don’t underestimate the power of salt! It not only seasons the tomatoes but also helps draw out moisture and acts as a natural preservative. I always use regular table salt for this, but sea salt works too.

Water: Quality matters here. Filtered water is ideal, as it won’t impart any unwanted flavours to your puree. You really don’t need anything fancy, just clean, good-tasting water.

Step-By-Step Instructions

Alright, let’s get down to business! Here’s how to make the perfect tomato puree:

1. First, rinse your tomatoes and make a small, about ½-inch criss-cross cut at the base of each one. This little ‘X’ makes peeling so much easier later on.
2. Bring the water to a boil in a large pan with the salt added. Gently add the tomatoes and cook for about 2 minutes.
3. Turn off the heat, cover the pan, and let the tomatoes sit in the hot water for 10-15 minutes. This softens the skins beautifully.
4. Carefully strain the tomatoes, then cool them slightly. Once cool enough to handle, peel off the skins and remove the stalks. It should be pretty easy now thanks to that little cut we made!
5. Roughly chop the peeled tomatoes and blend them into a smooth puree. Don’t add any water during blending – the tomatoes have enough moisture on their own.
6. Strain the puree through a fine-mesh sieve to remove any remaining seeds. This step is optional, but it results in a super smooth texture.

Now you have beautiful, vibrant tomato puree! You can store it or use it immediately.

Expert Tips

Want to take your tomato puree game to the next level? Here are a few pro tips:

Achieving the Smoothest Puree Texture: Don’t rush the blending process. Blend in batches if necessary to ensure a really smooth consistency. And yes, straining is worth it if you want a silky-smooth result.

Sterilizing Jars for Optimal Storage: If you’re planning to refrigerate your puree in jars, sterilize them first! Wash the jars and lids in hot, soapy water, then boil them for 10 minutes. Let them air dry completely before filling.

Preventing Discoloration During Freezing: A little lemon juice can help prevent discoloration when freezing. Add about a teaspoon of lemon juice per cup of puree before freezing.

Variations

This recipe is a great base, but feel free to get creative!

Spice Infusion: Adding a small piece of ginger, a couple of cloves of garlic, or a green chili to the tomatoes while boiling adds a lovely depth of flavour. My mom always adds a tiny piece of ginger – it’s delicious!

Regional Variations: North Indian styles often favour a simpler, brighter puree, while South Indian recipes sometimes incorporate a touch of tamarind for tanginess.

Using Different Tomato Varieties: Roma tomatoes are my go-to, but you can experiment with cherry tomatoes (for a sweeter puree) or even a mix of varieties.

Serving Suggestions

Okay, so you’ve made your puree… now what? The possibilities are endless!

• Curries: The base for countless Indian curries, like butter chicken, palak paneer, and chana masala.
• Dals: Adds richness and flavour to lentil dishes.
• Sauces: Perfect for pasta sauces with an Indian twist.
• Soups: A great addition to tomato-based soups.

Storage Instructions

So, how long will your beautiful puree last?

• Refrigerating: Store in sterilized jars in the refrigerator for up to 1-2 weeks.
• Freezing: Freeze in ice cube trays for convenient portion sizes. Once frozen, transfer the cubes to a freezer bag. Frozen puree will last for up to 3 months.

FAQs

Got questions? I’ve got answers!

What is the best type of tomato to use for puree? Roma tomatoes are ideal, but any ripe, juicy cooking tomato will work.

How long does homemade tomato puree last in the refrigerator? Up to 1-2 weeks in a sterilized jar.

Can I freeze tomato puree in larger containers instead of ice cube trays? Yes, but ice cube trays are super convenient for portioning. If using a larger container, leave some headspace for expansion.

How do I prevent the tomato puree from becoming watery? Don’t add water during blending, and strain the puree well to remove excess liquid.

What can I use tomato puree for besides Indian cooking? Pasta sauces, soups, stews, and even as a base for pizza sauce!

Is it necessary to strain the puree through a sieve? Not essential, but it results in a smoother, more refined texture.

Enjoy your homemade tomato puree! I hope this recipe brings a little bit of Indian flavour into your kitchen. Happy cooking!