Tomato Puree
This is simply a thin purée of tomatoes used in many curries for flavour and colour. Here are two ways you can make it.
Overview
A thin pourable tomato purée sits behind a lot of Indian curries. It is not the same as the thick double-concentrate paste sold in tubes; that is too intense to use on its own. The three methods below give you the same result by different routes: diluting concentrate, blending tinned tomatoes, or starting with shop-bought passata. Pick whichever fits what is already in the cupboard.
Method
Method 1
- Mix 1 part concentrated tomato paste with 3 parts water.
Method 2
- Blend a 400g tin (2 cups) of plum tomatoes to a smooth purée.
- Add a little concentrated tomato paste if you want a deeper red colour.
Method 3
- Sieved, unseasoned Italian passata.
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