How to make Tomato puree?

Question

Can anyone tell me how to make tomato puree and how long can we store them in fridge? Can coconut paste be stored in fridge, if so how many days without being spoilt

Answer 1

it is simple.
just chop the tomatoes into small pieces
then put them in the mixer
then just cook it abit in the fry pan
its ready
yes we can store it in the fridge

coco paste can be stored for 2 days

Answer 2

Tomato Puree
This will probably be the best tomato puree you have ever tasted. Low in acidity, low salt and no sugar added, made from the meat of ripe plum tomatoes. I started making my own when I moved to Spain where tomatoes of all kinds are abundant and inexpensive and I could no longer buy the Italian brand of puree I always used. Unfortunately, I found most of the Spanish purees far too salty and sweet for my recipes. I usually make just a plain puree with only salt since I will be adding more ingredients when I use a jar for a pasta or other sauce. However, I have added instructions in case you do wish to add onion. My yearly Tomato Puree sessions have become a labour of love that my mother and I do together. What is the difference between a puree and a sauce? The puree is the base and is only tomatoes and a little salt. A sauce is the puree with other ingredients added and is cooked longer. See notes below for preserving batches.


makes ten 325-350 ml. jars or
four 500 ml. and four 325 ml. jars


16 k. ripe plum
tomatoes
+ - 2 T. salt
3 lg. onions (optional)
olive oil for sautéing (optional)

Bring a large potful of water to the boil. Add the tomatoes, turn off the heat and remove to a cold water bath after 1 or 2 minutes. The peel should come off easily.

Try to work on a cutting board over the sink. Cut a tomato in half, cut out the stem and remove the seeds into the sink or bowl. Turn the halves over and give them a press slightly to remove excess juice. Do this for each tomato, placing the finished tomato in a bowl. By the time you are done, there will most probably be more juice. Discard the liquid or reserve for another use.

Use a blender or processor to blend to a smooth puree. It should resemble a pourable puree. If it is very thick, add a little water (which is non-acidic) and not more juice. Process a few seconds to incorporate the added water. Now you have a delicious puree made from the meat of the tomato and with far less acid.

Use a deep enough pot as all thick sauces need sputter and splash room. If using, chop the onion finely and sauté in the hot olive oil until glassy stirring frequently for another minute or so. Add the tomato puree and salt. Stir well and allow to gently simmer half covered for 45 minutes to an hour (remove lid after 20 minutes). This will depend on the ripeness and character of the tomato used. Stir occasionally. It is done when the sauce has an even, thick consistency and no liquid separates from the puree.



I prefer to use a wide pan. The liquid reduces quicker because of the wide surface and air contact. Work in batches combining each batch into one larger pot. Stir well and bring again to the boiling point if preserving or freeze in small to medium quantities. See below for information regarding easy home preserving.

Variations: This puree is a very versatile base for other great sauces. Have a look at the Pasta section on Classic Sauces.

Answer 3

Tomatoe Puree
Yield: 1 Batch

Ingredients

1 onion
3 stalks celery
3 sweet peppers
6 1/4 lb tomatoes (1/2 peck)

Instructions

Simmer all ingredients until soft. Press through sieve, season with
salt and pepper. Pour into clean jars. Put on cap, screwing the
band tight. Process 35 minutes in water bath, or 10 minutes at 5 lb.
pressure.


A week in the fridge or 6 months in the freezer on tomato products.

Answer 4

Take some tomatoes. Puree them!

You will find 1000's of recipes on Google.