Recipe Tomoto Puree
Recipe by Chef. Swaminatha Sharma
Posted on 07/01/2018
Cut 3 kgs of tomato into pieces. Add to blender and make it to fine paste. Use tamarind filter and sieve the un-grinded portion and bring to boil. Make it to fine paste as we make for thokku. Check for tomato puree splutters on your hand. Always cook in medium flame and stir continuously. Once its thick... add 50 ml of Oil and Kal-Uppu (Rock salt) and mix well... Once its a fine paste... switch off flame. In a plate, grease oil and pour the paste and allow to cool. With a knife make it sliced as we make for cakes and keep it in the freezer for 3 hours. Once its thickened, remove the pieces, place in the Zip Lock Bags and put it in the Freezer. You can take 1 piece / slice of the tomato puree, which will be equal to 3 tomatoes. Use these Tomato purees, when the price of tomato rises to jet speed...