Instead of buying processed tomato puree & pastes which contain preservatives, it is better to make your own preservative free tomato puree. The process it really simple and you can preserve it by freezing that increases its shelf life.
- Blender or Mixie
- Pressure Cooker
- Mesh strainer
- Ice tray
Step 1: Preparing Tomatoes
Wash the tomatoes and cut them from the middle so as speed up the process of cooking.
Add water (around 100 ml) into cooker along with tomatoes and cook on medium flame.
Step 2: Boiling Tomatoes
As cooker whistles two times, switch off the gas and transfer the contents into a blender jar. Blend the contents for 2-3 mins until there are any lumps.
Step 3: Filtering the Purre
Now pass this through a mesh strainer to separate the seeds and solids. Boil the tomato puree for two-three mins on medium flame. Keep it aside to cool.
Step 4: Freezing the Purre
Once at room temperature, transfer the contents into an ice tray and freeze it. You may add only one spoon into ice tray for each cube that would help you keep a sense of measure when cooking.