Fresh Tomato Purée
by Tarla Dalal
Added to 17 cookbooks
This recipe has been viewed 21793 times
The recipes in this book are all based on the following home-made purée recipe, and using commercially available purée may require you to tweak the recipes a little according to the purée concentration. To store it, just pour it into ice-cube trays, freeze, pop out, and store in the freezer in an air-tight plastic freezer box or ziploc bag. This will stay nice and fresh for up to two months, waiting to be added to your yummy gravies!
Main procedure- Scoop out and discard the eyes of the tomatoes using the tip of the sharp
- Boil a vesselful of water, add the tomatoes and cook for 3 to 4 minutes.
- Remove and immerse them in cold water for some time.
- When the tomatoes are cool, peel and discard the skin.
- Chop roughly and blend in a mixer to a smooth purée. Use as required.
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Nutrient values per tbsp
| Energy | 3 cal |
| Protein | 0.1 g |
| Carbohydrates | 0.6 g |
| Fiber | 0.3 g |
| Fat | 0 g |
| Cholesterol | 0 mg |
| Vitamin A | 56.2 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.1 mg |
| Vitamin C | 4.3 mg |
| Folic Acid | 4.8 mcg |
| Calcium | 7.7 mg |
| Iron | 0.1 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 2.1 mg |
| Potassium | 23.4 mg |
| Zinc | 0 mg |
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6 FAVOURABLE REVIEWS
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