Thursday, Dec 20 2007

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Tomato Puree

Ingredients

5 ripe healthy tomatoes
1 litre boiling water

Method

1. Drown tomatoes in the boiling water.
2. Cover, keep aside for 15 minutes.
3. Remove from water.
4. Puree in mixer till smooth.
5. Strain to remove seeds and skins.

OR

1. Chop and pressurecook tomatoes till soft.
2. Do not add water the the container holding the tomatoes.
3. Cool, blend and strain.

Refrigerate and use as required.

Makes: 3 cups puree
Shelflife: Best fresh (If properly frozen then 1 month)

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