Ingredients:

• 5 – medium sized Tomatoes
• 1/4 tsp – Vinegar
• 1/4 tsp – Sugar
• 1/8 tsp – Salt (optional)

Method:

1. Wash tomatoes and rinse off dirt if any.
2. Then mark a plus at the bottom of each tomato (this is to ensure even cooking)
3. Boil water (just enough for the tomatoes to immerse).
4. Now slowly add the tomatoes and cook in medium flame for 10 minutes or until the skin starts to split and peel off.
5. Now remove the tomatoes and put it in cold water so that it’s easy to handle.
6. Then peel off the skin, discard the stem part.
7. Cut the tomatoes into half and discard the seeds
8. Puree them in a mixer or blender to a smooth paste (Do not add water).
9. Transfer this puree again to pan add sugar and salt (if you are adding)
10. Add vinegar and allow it to boil on simmer until a thick consistency is reached.
11. Though boiling (after the puree is made) is optional it helps in shelf life of the tomato puree.
12. Allow the puree to cook down completely then store it in airtight container.
13. The other way is to pour the puree in ice cube trays and freeze it.
14. Recipe courtesy: Sharmi’s Passions

Recipe courtesy of Sharmilee