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Indian Vegetarian Recipes

Tomato Puree (Homemade & Without Preservatives)

https://www.vegrecipesofindia.com/tomato-puree/

A handy jar of Tomato Puree is super helpful when making any tomato based dish. Here, I show you how to blanch the tomatoes and then puree them.

Make this super friendly homemade tomato puree and refrigerate or freeze it.

On Tomatoes

It is very easy to make homemade tomato puree. All you need are some fresh tomatoes. In fact you can use any type of tomatoes but make sure they are ripe.

Depending on the type of tomatoes, the consistency of the puree will be thin or thick. I use ripe, red and pulpy tomatoes which yield a thick puree.

Tomato Puree Shelf Life

This tomato puree is made without any preservatives. So the shelf life is about 12 to 15 days in the refrigerator and 3 to 4 months in the freezer.

So if you have bulk of tomatoes and don’t know what to do, then puree them and freeze in ice-trays. Add the frozen tomato puree cubes in any dish where tomatoes are an essential ingredient – pasta, sauces and much more.

I rarely make tomato puree as in India we have a year round supply of tomatoes. There have been very few occasions when I have made tomato puree.

However the situation that we are currently in – is actually making me do things which I have never done earlier – example, freezing vegetables, herbs and even fruits and many more.

How to make Tomato Puree

Prepping Tomatoes

1. Firstly rinse the tomatoes very well. I have used 1 kg of tomatoes. You can even make the puree with 250 grams or 500 grams of tomatoes. Using a paring knife or a small knife make a ½ inch criss-cross cut on the base of the tomatoes (not on the stalk side).

2. Now take a large pan and heat water in it. The water should be enough for the tomatoes to be immersed. I used 2 litre water for 1 kg of tomatoes. Make sure the tomatoes have space to move and are not over crowded in the pan.

3. Add salt. I have added 2 teaspoons of salt. You can easily halve or double the salt depending on the amount of tomatoes you are using.

4. Let the water come to a rolling boil on a high flame.

Blanching & Pureeing Tomatoes

5. Gently place the tomatoes in the hot water. Cook the tomatoes in the hot boiling water for 2 minutes.

6. Then switch off the flame and let the tomatoes be immersed in the hot water for 10 to 15 minutes. Cover the pan. I do not shock the tomatoes in cold water, but if you want you can do that. Boil the tomatoes for 2 minutes in hot boiling water and then place them in cold water for 2 minutes.

7. Using a colander or strainer strain the tomatoes. Let them become warm or cool completely at room temperature.

8. Once the tomatoes are at room temperature, on a clean chopping board with clean hands, peel the skins and discard them.

9. Slice the eye part on the stalk part of the tomato and discard.

10. Using a clean chopping board and clean knife and with clean hands, chop the tomatoes roughly. If you have a powerful blender you can just throw in whole tomatoes in it. No need to chop them.

11. Add the chopped tomatoes in a blender jar or grinder jar.

12. Purée till smooth.

13. Place a bowl or pan beneath a juice strainer. Add the tomato pulp in the strainer.

14. While straining, stir with a spoon and press the pulp while stirring so that all the purée and pulp is strained leaving only the seeds in the strainer.

15. You will see a lovely red tomato puree collected in the bowl.

Storing Tomato Puree

16. Pour homemade tomato puree in a sterilized glass jar. To sterilize the jar, you can boil the jar and lid in hot boiling water for 5 minutes or rinse the jar and lid with hot water.

17. You can even pour in ice cubes trays. If you want you could cover the tray loosely with a parchment paper or foil before freezing. Once they are frozen, remove them and keep in an air-tight box or a sealed zip-lock bag in the freezer. Just pop in the cubes in any dish.

18. Add this homemade tomato puree in any dish where tomatoes are mandatory or where you want to bring some tangy flavor in the food. For canned tomato puree – pour the tomato puree in a sterilized canning jars. Seal the jars and boil them in hot water for 15 to 20 minutes. Remove and let them cool. Later refrigerate.

Recipes with Tomato Puree

Brighten up your recipes by adding Tomato puree in them. I am sharing some recipes from the blog where tomato is one of the main ingredients. You can easily replace chopped tomatoes with tomato puree.

Handy Tip: Replace 1 medium sized tomato with ½ cup tomato puree.

Pasta

  1. Arrabiatta Pasta
  2. Red Sauce Pasta

Pizza Sauce

  1. Homemade Pizza Sauce
  2. Margherita Pizza
  3. Vegetable Pizza

Indian Recipes

  1. Tomato Rice
  2. Tomato Chutney
  3. Tomato Curry
  4. Tomato Dal

Soups

  1. Tomato Soup
  2. Cream of Tomato Soup
  3. Carrot & Tomato Soup
Many of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

Tomato Puree (Homemade & Without Preservatives)

Thick and pulpy Tomato Puree made from scratch. The recipe also shows how to blanch tomatoes.

Diet:gluten-free,vegan,vegetarian

Servings (change the number to scale):1
medium-sized jar

(1 CUP = 250 ML)

  • 1 kg tomatoes
  • 2 teaspoons salt
  • 2 litres water

Prepping Tomatoes

  • Rinse the tomatoes very well. Give a ½ inch criss cross slit on the base of the tomatoes (not on the stalk side)
  • Bring water and salt to a rolling boil on high flame.

Blanching Tomatoes

  • Add the tomatoes.
  • Continue to cook on the same high flame for 2 minutes. After 2 minutes switch off the flame and let the tomatoes be immersed in the water for 10 to 15 minutes. When resting the tomatoes in the hot water, cover the pan with a lid.
  • Later using a colander strain the tomatoes.
  • Let them cool at room temperature.
  • Remove the peels and discard them. Slice the eye part on the stalk and discard.
  • Chop the tomatoes roughly.

Pureeing Tomatoes

  • Add the chopped tomatoes in a blender or grinder and puree them till smooth. Do not add any water while blending.
  • Strain the tomato puree through a juice strainer.
  • Stir and press the pulp with a spoon so that all the purée and pulp is strained leaving only the seeds.

Storing Tomato Puree

  • Pour in a sterilized glass jar and refrigerate.
  • You can even pour in ice cubes trays. Cover the tray loosely with a parchment paper or foil.
  • Freeze and use later. Just pop in the cubes in any dish that need tomato puree or tomatoes.
  • This homemade tomato puree stays good for 12 to 15 days in the refrigerator and 2 to 3 months in the freezer.
  1. Type of tomatoes: You can use any variety of tomatoes to make the puree. The consistency of the homemade puree will be thin or thick depending on the type of tomatoes added. But make sure that the tomatoes are ripe.
  2. Tangy & Sour Tomatoes: If the tomatoes are too tangy, then add 1 to 2 teaspoons of sugar while blending.
  3. Freezing: For a long term storage, freeze the puree in ice cubes tray. When they are frozen, remove them and place in a steel container or box or ziplock bags. Seal the container or box tightly.
  4. Cleanliness: Do make sure that the chopping board, knife, juice strainer, bowl and your hands are clean.
  5. Sterilizing Jar: To sterilize the jar, you can boil the jar and lid in hot boiling water for 5 minutes or rinse the jar and lid with hot water.
  6. Canning: Add the tomato puree in a sterilized canning jars. Seal the jars and boil them in hot water for 15 to 20 minutes. Remove and let them cool. Later refrigerate.
  7. Substituting Tomatoes with Tomato Puree: Replace 1 medium sized tomato with ½ cup tomato puree.

Nutrition Facts

Tomato Puree (Homemade & Without Preservatives)

Amount Per Serving

Calories 180 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 1g6%

Sodium 4701mg204%

Potassium 2370mg68%

Carbohydrates 39g13%

Fiber 12g50%

Sugar 26g29%

Protein 9g18%

Vitamin A 8330IU167%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 6mg30%

Vitamin B6 1mg50%

Vitamin C 137mg166%

Vitamin E 5mg33%

Vitamin K 79µg75%

Calcium 100mg10%

Vitamin B9 (Folate) 150µg38%

Iron 3mg17%

Magnesium 110mg28%

Phosphorus 240mg24%

Zinc 2mg13%

* Percent Daily Values are based on a 2000 calorie diet.

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Indian Vegetarian Recipes

Coconut poli recipe- with wheat flour

Coconut poli recipe – with wheat flour – Kayi holige, Coconut puran poli thengai poli, Coconut obattu recipe – Sweet flatbreads stuffed with coconut and jaggery-based filling. Thengai poli with full video and step-by-step pictures.

First I want to share very happy news with you all. It’s Jeyashri’s kitchen’s 12th anniversary. The journey started on August 19 2009 and with all your constant support, we are now stepping into the 13 th year of blogging. Jeyashri’s kitchen has over 1300 plus vegetarian recipes which I learnt from my grandmother, mom, mother-in-law, relatives, friends, friend’s mom and many more people.

The quench to learn new recipes and share them in Jeyashri’s kitchen is the major key that keeps me going in this journey. I extend my thanks and heartfelt gratitude to all my readers for supporting me and looking forward to the same in the coming up years as well.

Coconut poli recipe I have already posted in Jeyashri’s Kitchen many years back. I always wanted to try it out with wheat flour. Though I have posted Maharastrian style puran poli, it is more like a sweet poornam stuffed paratha. I want to make coconut poli with wheat flour using the traditional method of patting the polis with fingers.

My mom is an expert in making polis and she always makes poli in bulk. The softness of her poli, I haven’t seen that anywhere. She inherited that from my grandmother who also does poli extremely well. I have posted my amma’s version of Paruppu poli in Jeyashris kitchen a long time back. But that is using maida flour.

When I decided to make a sweet post for Jeyashri’s Kitchen anniversary, my mind wanted to post this recipe only. As avani avittam and Varalakshmi nombu are coming up, I thought this is the perfect time to share this coconut poli recipe with wheat flour. I called up my mom and asked her the tips and followed the same.

The poli turned out extremely well and I felt so happy that I recreated the closest texture of her polis.

Also, check out

Coconut poli recipe with wheat flour

Coconut poli

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Coconut poli with wheat flour

Soft polis made using whole wheat flour and stuffed with coconut and jaggery poornam
Course Sweet, Traditional sweet
Cuisine Indian
Keyword Festival recipes, South Indian festival, sweets
Prep Time 40 minutes
Cook Time 20 minutes
Resting time 30 minutes
Total Time 1 hour 30 minutes
Servings 4 polis
Author Jeyashri suresh

Ingredients

  • ½ cup whole wheat flour
  • ¼ tsp salt
  • ½ tsp turmeric powder
  • 7 tsp sesame oil
  • Water to make the dough
  • Ghee as needed to make the poli

For the poornam

Instructions

  • In a bowl add the wheat flour, salt and turmeric powder.
  • Mix well and add water little by little to knead a soft pliable dough.
  • Add 4 tsp of sesame to this and knead well.
  • Smear 3 tsp of oil on the top and keep it covered for 30 minutes – 1 hour.
  • Always use sesame oil for making polis.

Meanwhile, let’s make the poornam.

  • In a pan add the jaggery and add 2 tbsp of water.
  • Once the water starts boiling add the grated coconut.
  • If you want to filter the jaggery water, go ahead and do it and then add the coconut.
  • Cook for 2 minutes, it will come to whole mass.
  • Let the water evaporates but the poornam should not solidify.
  • Else we can’t pat the polis. The poornam should be soft.
  • Add 1 tsp ghee and ½ tsp cardamom powder to this.
  • Mix well and switch off the flame.
  • Allow this to cool completely.
  • Make the dough into lemon sized balls.
  • Also, make the poornam also into lemon sized balls.
  • You can either use a banana leaf or butter paper.
  • I used a butter paper, grease the paper.
  • Place a dough ball in the center.
  • Grease your hands with ghee and pat this gently and make a small disc.
  • Place the poornam in the center.
  • Gently close the edges.
  • Now start patting the polis using your fingers.
  • Do not use rolling pin.
  • Gently push the inside filling to all the sides of the poli.
  • Let the edges be thin.
  • Patiently do this process.
  • Heat a pan and gently take out the poli from the paper.
  • Place it on the tawa.
  • Cook on both sides.
  • Smear ghee on both sides.
  • Once it is cooked on both sides, take out from the pan.
  • Repeat this for the rest of the polis.
  • I was left with one extra dough ball.
  • The poornam came for 4 polis only.
  • This whole wheat poli stays soft for 6-7 hours.

Video

Notes

  1. You can store this in the refrigerator and reheat and serve this the next day.
  2.  The same coconut poli poornam can be used for making kozhakattai too.
  • In a bowl add the wheat flour, salt and turmeric powder.
  • Mix well and add water little by little to knead a soft pliable dough.
wheat flour poli
  • Add 4 tsp of sesame to this and knead well.
  • Smear 3 tsp of oil on the top and keep it covered for 30 minutes – 1 hour.
  • Always use sesame oil for making polis.
wheat flour coconut poli
  • Meanwhile, let’s make the poornam.
  • In a pan add the jaggery and add 2 tbsp of water.
  • Once the water starts boiling add the grated coconut.
  • If you want to filter the jaggery water, go ahead and do it and then add the coconut.
  • Cook for 2 minutes, it will come to whole mass.
thengai poli
  • Let the water evaporates but the poornam should not solidify.
  • Else we can’t pat the polis. The poornam should be soft.
  • Add 1 tsp ghee and ½ tsp cardamom powder to this.
  • Mix well and switch off the flame.
coconut poli
  • Allow this to cool completely.
  • Also, make the poornam also into lemon sized balls.
  • Make the dough into lemon sized balls.
  • You can either use a banana leaf or butter paper.
  • I used a butter paper, grease the paper.
  • Place a dough ball in the center.
  • Grease your hands with ghee and pat this gently and make a small disc.
  • Place the poornam in the center.
  • Gently close the edges.
  • Now start patting the polis using your fingers.
  • Do not use rolling pin.
thengai poli
  • Gently push the inside filling to all the sides of the poli.
  • Let the edges be thin.
  • Patiently do this process.
Thengai poli
  • Heat a pan and gently take out the poli from the paper.
  • Place it on the tawa.
  • Cook on both sides.
Obbatu recipe
  • Smear ghee on both sides.
  • Once it is cooked on both sides, take out from the pan.
  • Repeat this for the rest of the polis.
  • I was left with one extra dough ball.
  • The poornam came for 4 polis only.
  • This whole wheat poli stays soft for 6-7 hours.
Thengai poli recipe

Notes:

  • You can store this in the refrigerator and reheat and serve this the next day.
  • The same coconut poli poornam cane be used for making kozhakattai too.

The post Coconut poli recipe- with wheat flour appeared first on Jeyashri’s Kitchen.

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