Don’t you just hate it when a recipe calls for “1 large tomato, pureed”? I do, even when it’s my own recipe. It sounds like so much work, though I know that the texture and flavor will be excellent. (Sauce is so smooth and during summer, who wants to succumb to canned tomato?) When a recipe, such as a pasta sauce, calls for lots of fresh tomato pureed, I halve the tomatoes and briefly cook them to soften before putting them through a food mill.
Today, I made an Indian egg and spiced tomato sauce dish for lunch and the recipe called for “1 large tomato, pureed.” Kitchen dread set in. I didn’t want to go through my normal procedure for such a small quantity.
For the “1 large tomato, pureed,” I used four (4) small ripe tomatoes that I purchased from the farmers’ market yesterday. I halved each crosswise and grated them, pressing on the skin to extract the flesh and juice. Within minutes, I had a rough fresh tomato puree. All that was left was a heap of skin.
(By the way, when you need a light tomato flavor for pizza, this kind of instant fresh tomato puree works well!)
Related Post: North Indian Egg Curry (Anda Masala)