Tomato purée is a thick, smooth liquid made from heated, strained tomatoes with no added seasonings or spices. It's typically ...

Chop the tomatoes roughly and blend in a blender and strain. 4. Cook over high heat first ... Alternatively, add 1 tsp sodium benzoate in 2 Tbsp boiled water and add to the puree. Pack it in ...

Strain out the vegetables ... Sweat the onion in the butter on a gentle heat until soft but not coloured. Add the tomato purée (or chopped tinned tomatoes plus juice), Béchamel sauce and ...

Cover and cook for 5-7 minutes. 5. Strain the tomato-dal mixture into a bowl, place the pan back on heat and pour the strained liquid into it. Grind the tomato-dal residue into smooth puree with ½ cup ...