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Home  ?  Recipes  ?  Condiments  ?  Tomato Puree

Tomato Puree

Recipe By : Niru Gupta
Type: Condiments Serving: 2 cups


  • Tomatoes, chopped roughly 1 kg
  • Garlic, chopped 2 tsp (10 g)
  • Sugar 1 tbsp (15 g)
  • Salt 2 tsp (10 g)
  • Chilli powder 1 tsp


  • Place tomatoes and garlic in a heavy pan over low heat till you can see the juices collecting at the bottom. Increase the heat and bring to a boil.
  • Continue cooking over high heat till tomatoes are 'swimming' in the liquid.

  • Remove from fire, and when cool enough to handle, strain through a soup strainer or blend in a food processor.

  • Add the rest of the ingredients, and cook over high heat, till mixture thickens and starts spurting in the centre.

  • Tomato puree can be preserved, by storing in a sterilised airtight container in the freezer. Alternately, for every 4-5 kg of tomatoes that have been cooked, dissolve tsp of sodium benzoate in 2 tbsp. of boiled water, and add to the tomatoes. Now store in sterilised airtight jars, and seal with melted wax. This should keep for 3-4 months.


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