Sunday, December 2, 2012

Tomato Puree


 4 big tomatoes

1.    On the gas, put a large vessel with water. Bring it to a boil.
2.    In the mean time, scoop out and discard the eyes of the tomatoes using the tip of the sharp knife.
3.    Make a criss-cross cut at the base of each tomato.
4.    Put in boiling water for 3 to 4 minutes.
5.    Remove and put in cold water for some time.
6.    When the tomatoes are cool, peel and discard the skin.
7.    Chop roughly and blend to a smooth purée in a blender.
8.    Use as required.

1.    If frozen, tomato purée can last for months.

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