How can I make tomato purée?

Answer 1

Tomato purée is a processed food product, usually consisting of only tomatoes, but can also be found in pre-seasoned form. It differs from tomato sauce or tomato paste in consistency and content; tomato puree generally lacks the additives common to a complete tomato sauce, and does not have the thickness of paste.

To prepare tomato purée, ripe tomatoes are washed and the leaves and stem are removed. Some processors remove the skin of the tomato as well. This is then mashed or mechanically chopped to the desired consistency.

Tomato purée can be used in soups, stews, sauces, or any other dish where the tomato flavor is desired, but not the texture. It is often deprecated by professional chefs, who find it to have an overly cooked flavor compared to other forms of canned tomatoes. This is sometimes a non-issue, as in long-cooked dishes, but in quick sauces such as a marinara sauce it is undesirable.

Tomato purée is sometimes referred to as passata di pomodoro when it has been sieved to remove seeds and lumps. In this form it is generally sold in bottles or aseptic packaging, and is most common in Europe.

Answer 2

Namaste

Bring a pan of water to boil
rinse the dust off the tomatoes
put them into the boiling water for about
3 or 4 minutes, longer if large ones..
take the tomatoes out of the water
put them in a sieve or strainer
put the strainer over a bowl or pan to catch the puree
press against the tomatoes with the back of a kitchen spoon to force all the pulp through the strainer, but keep back the skins and seeds...

that is the easiest way I know...
flavor it as you wish

Peace & Love

Answer 3

There is no need to prepare tomato purée every time you start cooking. Tomatoes can be blanched and puréed in large quantities and frozen in airtight containers to make them last longer. Use the tomato purée whenever required.

Answer 4

No. Tomatoes puree is pureed tomatoes. Tomato juice is just the juice. You can make a tomato sauce for your noodles by heating up the puree and adding garlic, onion powder and italian seasonings like basil, oregano etc.

Answer 5

Wash tomatoes , make a slight cross insertion with a knife on each tomato ( This helps in the peeling of the skin). Drop them in boiling water for abt 5 mins or till you see the skins wrinkling. Drain the water,remove the skin after it has cooled. Chop it into large pieces & whizz it in the mixy. Viola your puree is ready.

Answer 6

first u have to blanch the tomatos that means keep water for boiling when the water starts boiling add the tomatos for 3 min then take out it from water and remove the cover and grind in a mixture add 2 - 4 black pepper

Answer 7

For me i think i would start to clarify some onions by cooking with olive oil. I would add some garlic cloves and also cook.. this will give aroma to the food. then i would add a few cups of water and add tomatos that have the seeds removed. stir and cook until the tomatos have formed a thick runny paste. it is up to you as to how much you will cook the mixture.

Answer 8

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

How to:
http://www.epicureantable.com/recipes/S/sotomato.htm

Answer 9

I would imagine you'd boil your tomatoes, then turn down the heat, and put in a strainer, until cooled down, then peel the tomatoes skins! Mash and there you have it! Smile!!!

Answer 10

by washing in water