It's typically used in sauces, soups, and stews. Tomato paste is thicker and more pungent than tomato purée, because the tomatoes are cooked for a much longer amount of time. This makes it an ...

Blend the skinned tomatoes in a food processor and sieve to remove the seeds. Heat until the tomato pulp has reduced to a thick paste. Use in pasta sauces, casseroles and soups.

Make a cross sign with a light cut, on the base of the tomatoes(not on the stalk side ... Alternatively, add 1 tsp sodium benzoate in 2 Tbsp boiled water and add to the puree. Pack it in sterilized ...

A low fat and healthy paneer recipe that is worth every calorie! A milky concoction of cottage cheese chunks, luscious tomato puree, a pinch of sugar and mild spices, all tossed together in olive oil.

Add shallots and sauté until translucent, 5 minutes. Stir in tomato paste and cook until it darkens, 3-5 minutes. In a food processor or blender, purée until smooth. Season with salt.

Blend the skinned tomatoes in a food processor and sieve to remove the seeds. Heat until the tomato pulp has reduced to a thick paste. Use in pasta sauces, casseroles and soups.