Homemade Tomato Puree

Cooking time of many complex dishes can be cut down considerably if the basic pastes, purees and masala mixes are made handy (At least the ones used frequently).

Tomato puree is one such ingredient that is used commonly across many cuisines.

I usually make tomato puree in a big batch.

This recipe isn’t quite what I planned to share today. But just as you begin to cook, you find some essential ingredient out of stock in the pantry. In my case, it was tomato puree.


1 kg Tomatoes.

½ cup of water.

Boiled Tomatoes

Boiled Tomatoes


  1. Wash and clean the tomatoes and cut them in halves.
  2. In a vessel, add the tomatoes and ½ cup of water. Do not add water in excess. Tomatoes tend to release water as they cook.
  3. Pressure cook for 10 mins on medium to high flame.
  4. Once the tomatoes are cooked fully, peel off the skin. Just pinch the tomato and gently pull, the skin will come off. If the skin is coming off easy, that means the tomatoes are not fully cooked.
  5. Let the tomatoes cool down.
  6. At room temperature, puree the tomatoes in a mixer.
  7. Sieve.
  8. Boil the sieved puree on a low flame.
  9. The red colour of the puree will start to turn dark.
  10. Stop cooking once an oily layer forms on the surface.
  11. Store the sauce in a jar once it cools down.

Refrigerate to store for 2-3 weeks. Deep fridge and the puree will last for more than 3-4 months.

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