Elevate your curry dishes with homemade tomato puree. This easy recipe delivers a vibrant and rich consistency. It's low carb and heart healthy!
Ingredients
Remove the stems and pierce a small "X" on the bottom of each tomato using a paring knife.
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.
Transfer the tomatoes to a bowl of ice water. The ice bath will make it easier to peel off the skin.
Once the tomatoes are cool enough to handle, peel off the skin. Remove the hard cores of the tomatoes.
Add the tomatoes to a blender and blitz until smooth.
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
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YIELD
Total time
CARBs
CALORIES
3 cups
17 mins
14 g
66 kcal