Tomatoes – 1 kg [use as much red tomatoes as possible and avoid those which still have the green tinge.]
Vinegar – 2 tbsp
Salt – 1 tsp
Sugar – 2 tbsp, optional
Instructions
Wash the tomatoes well. Give a criss-cross cut at the bottom of each tomato, but do not cut them all the way through.
In a big bowl boil water. Bowl should be quite big which could contain 1 kg of tomatoes. I didn’t have any, so I did it in two batches.
When the water is bubbling, add the tomatoes and boil them at medium heat for 10 minutes.
Now remove from fire and drain. Add cold water to make it easier to handle.
You can wait till the tomatoes cool down a bit. Then peel off the skin. It will come out quite easily since the tomatoes have become very soft.
Cut the tomatoes and discard the seeds.
Put the tomato pulp in a blender and blend them till very smooth. You can use a hand blender too.
Now transfer the blended pulp in a heavy bottomed pan and put it on medium heat.
Bring it to boil. Add vinegar, salt and sugar.
When the puree starts bubbling, lower the heat to the minimum and cook until a thick consistency is reached. Making a thicker puree will increase the shelf-life.
Remove from fire and set aside to cool down completely.
Store it in fridge in a clean & airtight glass bottle and use a clean spoon every time you use it.
Recipe by Flavor Quotient at http://www.flavorquotient.com/2013/04/how-to-make-tomato-puree-at-home/