A thick liquid called tomato purée is produced by boiling and straining tomatoes. Tomato sauce, tomato paste, and tomato purée differ in consistency; tomato puree is thicker and has a more flavorful flavour than sauce. A tomato purée that has been strained to remove seeds and skins is called passata di pomodoro. Passata is derived from the Italian word passare, which means "to go through." Tomato purée is defined differently in each country. Tomato purée is a manufactured food item available in the United States that typically solely contains tomatoes, however, it can sometimes come in the seasoned form. In terms of consistency and composition, tomato purée differs from tomato sauce or tomato paste; often, it doesn't contain the same additions as a full tomato sauce and isn't as thick as paste. Homemade tomato puree is always better than the packaged one as it is away from preservatives. It adds a tart flavour and thick texture to any dish. It is not only delicious but nutritious too as tomatoes have a lot of beneficial nutrients. The chemical lycopene is abundant in tomatoes. It gives them their vivid red colour and aids in shielding them from the sun's UV rays. In a similar vein, it can aid in cell damage prevention. In addition to other minerals, tomatoes include potassium and vitamins B and E.
Tomatoes/Unsplash.com
Ingredients
1. 1 Kg Tomatoes
2. 1 tsp Salt
3. 1 tsp SugarEnough to submerge the tomatoes Hot water
Methods
1. On the base of the tomatoes, lightly score a cross (not on the stalk side).
2. Add enough boiling water to a bowl with the tomatoes in it to completely cover them.
3. Peel the tomatoes once they are cool enough to handle (the cross sign will make this easier). Roughly chop the tomatoes, put them in a blender, and then drain them.
4. First, fry on high heat, then add the salt and sugar, and simmer until the mixture is as thick as you like—or until it spurts in the middle.
5. Now, you can freeze it in handy-sized bags just as it is.
6. As an alternative, combine 2 Tbsp of boiled water with 1 tsp of sodium benzoate and add it to the puree. It should be placed in sterile, airtight packets. 7.
Now it can be kept at room temperature in cold weather and in the refrigerator in hot weather.
