Although it is feasible to prepare the majority of Indian-type Punjabi paneer curries, soup, sauce, jam, ketchup, salsa, pasta, and so on with tomato puree from a can, the flavor and nutrition of freshly made puree cannot be beaten by canned tomato puree. It is one of the most fundamental components of cookery, and preparing it at home with tomatoes straight from the farm is as simple as counting 1, 2, 3... Don't believe us? Keep reading… In its most basic form, the procedure can be broken down into three stages: blanching, peeling and crushing. The method of blanching involves first partially cooking vegetables such as tomato, onion, spinach, flower, etc. in hot boiling water for a few minutes, and then quickly moving them to cold water to stop the cooking process. Blanching is also known as "shocking. " The procedure of transferring vegetables from hot to cold water helps peel the skin easier, and it also maintains the color, flavor, and nutrients of the veggies. This recipe for homemade tomato puree also includes images that demonstrate each step, which makes the process of blanching tomatoes simply to comprehend and carry out. Pick out tomatoes that are red in color, have a good amount of firmness, and do not have a sour taste. In place of normal tomatoes, this recipe calls for red plum tomatoes. Simply running them under water will ensure that any debris or dirt that may have been on them is removed. 
As shown in the figure, make two cuts, each one a third of an inch deep and perpendicular to the other on each tomato using a knife (cuts should be made on top, not on the side). This will make peeling easier in the following steps. Fill a big pan or saucepan with water and bring it to a boil over medium temperature. When it begins to boil, carefully place the tomatoes in the pot, and continue boiling for three minutes. Snuff out the flames. Tomatoes should be removed from the boiling water and immediately placed in the cooler water once the two minutes have passed. Drain the food and transfer it to a serving plate. To get rid of the outer layer, peel it off. Make sure to remove the stem and cut them in half lengthwise. When making puree, you can use whatever variety of ripe tomatoes you like. Choose tomatoes that have more flesh than juice because this will result in a purée that is more consistent. When stored in the refrigerator, tomato puree is excellent for two to three days, and when stored in the frozen area of the refrigerator, it is good for one month. Tomato puree is an ingredient that can frequently be found in recipes for tomato-based soup and pasta sauce. 
It has a velvety texture and none of the seeds or skins that typically wind up in chopped tomatoes or tomato sauce. It is incredibly smooth. Even though tomato puree is one of the numerous varieties of canned tomatoes that can be bought on the shelves of grocery stores, preparing your own tomato puree is not only simple but also yields superior flavor. The fresh tomato puree can be stored in the refrigerator for up to a week, frozen without any problems, and canned for longer-term preservation. The numbers specified in this recipe are adaptable; by following the same steps, you can produce anywhere from one to six pints of preserves, depending on how many tomatoes you have available. If you intend to can the puree, you will need a pint jar, lid, and ring for every 1 1/2 pounds of tomatoes. Make sure you have enough of these items on hand. "There are always going to be questions about how to make use of a bountiful supply of fresh tomatoes, and this method is great! It is also suggested how the purée might be stored for a longer period of time. Because it gets rid of the skins, the food mill is the most effective method of processing. Depending on the type of tomato that was used, the purée could have a little bit of a runny consistency. 
" 1 and a half pounds of fresh, mature tomatoes are required for each pint jar. If you are canning, you need 1/4 teaspoon of citric acid or 1 tablespoon of bottled lemon juice for each pint jar. Beginning with tomatoes that have been washed and patted dry, cut smaller tomatoes in half and coarsely slice larger tomatoes. Because the tomatoes are going to be pureed, it is not necessary to slice them equally; however, chopping the tomatoes allows them to release their liquid and simmer down more quickly. Place each tomato in its own separate bowl. They require being cooked on a heat setting that is somewhere between medium and high. The tomatoes will begin to release some of the liquid that they contain as the temperature of the pot continues to rise. This will give the essential liquid for the tomatoes to cook in while they are being cooked. Reduce the temperature so that the liquid is maintained at a brisk simmer throughout (gentle small bubbles should pop up here and there). 
Cook the mixture, stirring it frequently, for ten to fifteen minutes, or until the tomatoes start to break down and become pulpy. At a minimum, give the mixture five minutes to cool down. Process the tomato mixture by passing it through a food mill or giving it a brief whirl in a blender or food processor. By straining the puree through a fine-mesh sieve, it is possible to remove the seeds and any minute pieces of skin that may have been present. This will also result in a purée that is silkier and smooth. If the tomato puree is watery and thin, you can thicken it by placing it back in the saucepan, bringing it up to a boil, and then lowering the temperature to keep it at a simmer for an extended period of time. Reduce it by cooking it down while stirring it regularly until it has reached the desired consistency. Continue doing this until the liquid has been reduced. Taste it as you go; the completed product should have a superb flavor that is full of tomato flavor and a texture that is silky smooth but just slightly thicker than liquid. Because steam expands so quickly in a blender, it can cause the contents of the blender to splatter, which can result in burns. 
To avoid this happening, fill the blender no more than a third of the way, make sure the lid is slightly ajar, and cover it with a folded dish towel while you mix. Every kind of tomato can be used to make pureed tomatoes and tomato sauce. To obtain a purée with a greater degree of consistency, use paste tomatoes like Roma or San Marzano. Juicier tomatoes, which are more commonly used for slicing, will result in a puree that is less concentrated. The use of a food mill produces a more concentrated puree by separating the juice and pulp from the skins of the tomatoes. If you simply blend the fruit and then strain the puree, some of the pulp will remain embedded in the skins. While you are straining the puree, you can release more of the pulp by stirring it and pressing it down in the sieve. It is necessary to scrape the bottom of the sieve in order to free any pulp that has become trapped in the mesh. When you are ready to use the puree, transfer it to one or more containers that can be sealed, making sure to leave at least an inch of headroom. 
In order to better decide how to preserve your tomato puree, you should first determine how long you intend to keep it before utilizing it. It is recommended to use puree that has been chilled within the past week, particularly puree that has been removed from its can after it has been opened. Tomato puree can be stored in the freezer for up to six months; however, after about three months, the flavor will begin to alter and become less fresh. Although it is feasible to store tomato puree for this long, it is not recommended. It is imperative that you make use of containers that are suitable for the freezer. To begin, freeze the puree in ice cube trays so that you can cut it into more manageable pieces later. After that, place the cubes inside individual freezer bags. The tomato puree will have a longer shelf life if it is canned, and it will be possible to store it for up to a year if you do so. Bring a big canning kettle that's been filled with water all the way up to a boil. Boiling the pint jars for ten minutes will sanitize and sterilize them. Permit the jars to dry in the air. Simmering the lids for a few minutes will make them easier to remove from the jars. 
In each pint jar, add a quarter of a teaspoon of citric acid or one tablespoon of lemon juice. The empty jars are located close to a lemon, which is sitting there. Bring the puree back to the stove and lower the heat to maintain a simmer. Next to the jars, there is a saucepan containing tomato paste. Fill each jar with hot tomato puree, making sure to leave a headspace of around half an inch at the top of each jar. Jars loaded with tomato paste contained inside. After the lids have been placed on the jars, the rings should be used to attach them. Tomato purée is contained in jars with secure-fitting lids. Put the jars into the canning kettle, and then bring the water to a boil for forty minutes. At the very least, there should be an inch of water in each of the jars. Put the cans of tomato paste in the water-filled pot. Take the jars out of the oven and allow them cool. Jars filled with tomato paste.
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