Tomato Puree (Sauce) Recipe is a great way to make the base for things like salsa sauce, marinara sauce, pasta or pizza sauce and Indian curries, sabzis and gravy dishes, ahead of time. By pre cooking the tomatoes you strain out the excess water from the tomatoes and get a thick base that makes the beginning for many recipes. Also since the tomatoes are precooked, it also helps save time and make any particular dish much quicker than usual. You can store this tomato puree in the refrigerator for about a week and use it as and when required.
Cooks in 30 M
Total in 40 M
To begin making the Tomato Puree first, cut 500 grams of ripe red tomatoes into half. Place these halves in the pressure cooker, add 2 tablespoons of water and cook until you hear one whistle.
After a whistle you can turn off the heat. We will now release the pressure immediately, by placing the pressure cooker under running water. You will notice the pressure releases immediately.
Open the pressure cooker. You will notice that the skin of the tomatoes have separated from the pulp and there is a lot of water released as well.
Drain the water using a strainer (you can reuse the water in vegetable stock or soups). Once the tomatoes cool, peel and discard the skin.
At this stage you will have only the pulp that remains.
You can now puree the pulp in a blender and the tomato puree is ready. You can now use the pre-cooked Tomato Puree in your recipes for curries and any other gravy dish and you will make a perfect curry recipe every time.