Time: 20 minutes.
Tomato puree is one of the essential ingredients in western cuisines and the easiest way to get it would be to grab it from the shelves in your nearest supermarket. No doubt canned tomato puree had made our life much more easier, but it is actually relatively risky to consume.
The first reason is the chemical used in can coating, named bisphenol-A (BPA). BPA intake could result in various health issues, such as hormonal defects which may lead to reproductive harm and increased risk of cancer. Do not be fool by purchasing “BPA-Free” canned food because they just basically replaced it with a similar chemical known as bisphenol-S (BPS) which is equally bad.
Another reason is canned tomatoes are usually high in salt (sodium) content. If you checked the label, you would be surprised that in some canned tomatoes, the sodium content could be as high as 300g per serving, which is approximately 20% of your daily recommendation intake! This is why I highly recommend you to make your own tomato puree using fresh, juicy and healthy tomatoes. Another good reason to make your own puree is that you get to choose the tomatoes you like and thus the flavour you desired.
- 10 medium sized-tomatoes (Avoid heirloom tomatoes)
- 1 tablespoon of olive oil
- Half teaspoon of sea salt
- The secret to a good tomato choice is to opt for more “meaty” options. Slice the tomatoes as followed. Heat up the pan with olive oil, and pop in the sliced tomatoes. Keep the flame on medium low, allow it to simmer while stirring the tomatoes gently.
2. As the tomatoes are rich in water content, they will be lots of juices coming out as the simmer process continues. Add in some salt and simmer the tomatoes when you get a paste like this. The simmering process should takes up around 10 – 15 minutes.
3. Move the paste into a blender and start blending. You may allow the paste to rest before blending to avoid the risk of getting burnt.
Extra note: Flavour-wise, it is okay if you do not own a blender, but you would not get the texture of a tomato puree. It is important to note that the skins should be removed to allow longer storage time.
4. Pour the blended tomato puree onto a sieve. Gently stir and allow the remaining puree to be pass through.
5. 10 tomatoes would gives around 300 g of tomato puree. Use them for your cooking immediately or stored them in containers for up to a week.
What do you think about recipe? Please comment and let me know!