how can one prepare tomato puree?

Question

what is the process of making tomato puree?

Answer 1

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 2

Ingredients:
1 onion
3 stalks celery
3 sweet peppers
12 cups tomatoes, quartered


Directions:

Simmer all ingredients until soft. Press through sieve, season with salt and pepper. Fill jars to within 1/2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 45 minutes.

Answer 3

Tomato paste, or tomato concentrate, consists of tomatoes that have been cooked for several hours, strained and reduced to a thick, rich concentrate.

Tomato puree consists of tomatoes that have been cooked briefly and strained, resulting in a thick liquid.

Tomato sauce is a somewhat thinner tomato puree, and may include seasonings and other flavorings so that it is ready to be used in other dishes or as a base for other sauces.

Answer 4

6 cups blended tomatoes
2 1/2 cups chopped onions
3 carrots, cut up
3 stalks celery, cut up
1 bell pepper
1 tablespoon sugar
1 teaspoon salt
1/4 teaspoon pepper
3 teaspoons herbs (basil, oregano or Italian seasoning)

Blanch tomatoes in boiling water until they split and put in a sink of cold water for easy handling. Slip skins, core, then blend. Blend (or food process) other veggies, using 1-2 cups tomato puree to ease the blending/chopping. Mix all the ingredients and season. Cook down about 1 1/2 hours, slowly, until thick. (I start in 6 quart pot, very full, and it cooks down to about 1/2 the amount). Put in sterile pint jars and screw band on new lids. Cool, chill in refrigerator, then freeze. About 6 pints.

Answer 5

Just take Italian peeled tomatoes and put through a foodmill.

Answer 6

chop some tomatoes and add little salt and red pepper to it
mix and fill it in roti
and allow it to the oil
ur tomato purui wil be ready
puri cholle ke saath khana

Answer 7

Puffed rice(puri as we call it) mixed with some veggies and spices, toped on a tomato slice. One can also use cucumbers instead of tomato or both.

What we need.

tomatoslice.jpgtpingredients.jpg

1. Tomatos fully riped. Can make 7-8 slices using one tomato.

2. Puffed rice(murmura), red onion finely chopped, carrot grated, garlic , ginger and chilli made into fine paste. (all the ingredients can be adjusted according to one’s taste)

3. For garnising home made or store bought sev and few mint/cilantro leaves.

4. Salt and pepper for taste. Tea spoon of oilve oil.

How to make it

. Slice tomato, sprinkle with salt and pepper.(If using cucumbers add lime juice to it)

2. Mix all ingredients except puffed rice with teaspoon of oil, add salt and pepper adjust the taste. when ready to serve add puffed rice. Mix well

3. Top with sev and garnish with cilantro. Eat right away.

(can also add some tamarind or mint chutney on top).

Have a slice with hot cup of coffee/tea. Enjoy!

http://ruchii.wordpress.com/2006/06/28/tomato-puri-puffed-rice/

Answer 8

very easy recipe

http://www.recipezaar.com/37671