Pureed tomato is used in many gravies and sauces. The red Bangalore tomatoes are best for purees because they don’t have the sour taste and have a bright colour which makes the gravy look super inviting. The skin of the tomatoes are peeled after blanching. The tomatoes are then ground to a fine puree. This can be stored in fridge or can be frozen.
Make a cross cut on the skin of the tomatoes.
Boil water and add the tomatoes.
Let it boil for a minute. Switch off stove and cover the pan. After 2 minutes, remove the tomatoes from water. Allow them to cool.
Peel the skin. It comes off readily.
Grind the tomatoes in a mixer grinder.
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