Readymade tomato puree gives a wonderful red colour to rich gravies. It is particularly handy when good quality tomatoes are not in season. But it is not compulsory to use readymade tomato puree in all recipes. This puree sometimes imparts too much sourness that is difficult to counter with sugar or honey.
Why not make homemade tomato puree? First dip the tomatoes in hot water for five to seven minutes. The peel will be easier to remove. Remove peel and stem and chop. Grind in a mixer till smooth. Use as required. Some people add a piece of beetroot to the tomatoes to make a brighter red puree. The choice is yours. It is best to make fresh tomato puree as you need it. Why would you want to preserve it with chemicals? That amounts to the same product that is available in the market.
If there is extra tomato puree left over, pour into an ice tray and freeze. Remove cubes and store in ziplock bags to use when needed.
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