Elevate your curry dishes with homemade tomato puree. This easy recipe delivers a vibrant and rich consistency. It's low carb and heart healthy!


Step 1

Remove the stems and pierce a small "X" on the bottom of each tomato using a paring knife.

Step 2

Bring a pot of water to a boil and carefully place the tomatoes into the boiling water to blanch them. They should be fully submerged in the water.

Step 3

Transfer the tomatoes to a bowl of ice water. The ice bath will make it easier to peel off the skin.

Step 4

Once the tomatoes are cool enough to handle, peel off the skin. Remove the hard cores of the tomatoes.

Step 5

Add the tomatoes to a blender and blitz until smooth.

Step 6

Transfer the puree to a pot and boil on high heat for 10 minutes. This will help to achieve a thicker consistency.

Store the tomato puree in an airtight container and refrigerate for up to 3-4 days. You can also freeze it in ice cube trays for longer storage.

Low fat

Source of fibre

Excellent source of vitamins A & C

Nutrition highlights

View Recipe


Total time



3 cups

17 mins

14 g

66 kcal

Tomato Puree For Curries