We all have our favorite kitchen tools and machines that are our go-to when we need to get things done, but what if our go-to was gone? This can be the case if we find ourselves without our food processor or blender. What is our recipe calling for and what is the consistency of the final product? Sometimes achieving our results may require a combination of tools or several of the same tool can be used to change the results.
For example, we might have to use a knife to cut larger ingredients such as potatoes into smaller pieces before or after another utensil is used to cut or mash it. Our food processors and blenders do the same work as these kitchen utensils, but they get the results in a much different way. Whole pieces of our ingredients, or in some cases the whole ingredient like berries or nuts, are placed inside a contained area and, using extremely sharp blades and high speeds, we just let it run or pulse until the food inside reaches the consistency we need.
This is another reason to have the right tool for the job as it makes the process a much smoother one. There are several different tools we can use for shredding and grating. Box graters are probably the most common and give us the most options because they have either three or four sides with holes on each side and in varying sizes that range from fine to coarse grating.
Some of the larger versions also have a single sharp blade for shaving thin slices. These graters use a drum-style design that houses the blades safely away from our fingers. A mandoline slicer steps up the grating game by giving us the versatility of interchangeable blades and height adjustments to control the thickness and shape of our grating.
This tool also allows us to cut, slice, and julienne ingredients rather quickly, which we sometimes need in this process to get the whole foods small enough to work with. These larger pieces can be cut until the finer pieces we need are achieved. When using a mandoline, please keep in mind that the blades are extremely sharp and are not opposed to cutting whatever crosses their path.
The Totally Easy Way To Freeze Diced Or Pureed Tomatoes
Always exercise caution when using this and all other sharp tools in this process. Photo by tokyofoodcast. Zesters can give us small thin strips or finely grated ingredients, depending on the type we use. Both are also great choices in those situations when we need a small quantity of an ingredient, even when we do have access to a blender or food processor. However, a vegetable peeler is hands down engineered to get us the finest of slices, depending on the amount of pressure we apply when using one.BEST way to make and store TOMATO PUREE for months!-Poonam's Kitchen
There are several kinds of peelers, from swivel to Y peelers or speed peelers, but the results will be the same no matter which you choose. The main differences in them are mainly the design, so it boils down to a preference of how you want to hold the tool or what feels comfortable in your hand.
Using a plastic food storage bag, seal the food to be crushed inside. Place it on a solid surface, such as a cutting board, and using a rolling pinlightly hammer then roll across your ingredients, alternating as needed until you have the desired consistency.
We can also use a meat mallet to crush these same ingredients, but be aware that most meat mallets have a textured surface. Pounding the ingredients with the textured mallet head can put small holes in the bag containing our ingredients, potentially spreading the contents from the bag to our tool and work area.
How to Get Smooth Tomato Puree Without a Blender
When crushing ingredients such as crackers or dried stale bread for bread crumbs, we can use the same method, but we will need to sift the crumbs through a sieve or mesh strainer. This will remove the finer bread crumbs from the larger coarse crumbs that need to be crushed further. In both dry and wet uses, we can put multiple sieves together, alternating the mesh openings to make them smaller. This allows us to get our ingredients down to finer particles than using only one.
Once larger whole ingredients are cut or chopped small enough and cooked, they can be pressed using a potato masher or garlic press to achieve a smooth to chunky consistency. Those chunks can then be pressed through the holes of our sieve using the back of a spoon to create a puree.It freezes beautifully, keeps in the fridge for up to a week, or can be canned, as explained below.
The amounts are flexible here: you can make 1 to 6 pints using the same method depending on how many tomatoes you have on hand.
Starting with clean, dry tomatoes, halve smaller tomatoes and roughly chop larger tomatoes. Reduce the heat to maintain a steady and active simmer of gentle small bubbles popping up here and there. To reduce the risk of burns, let the mixture cool first. Then run the tomato mixture through a food mill or whirl quickly in a blender or food processor. Next, run through a fine-mesh sieve. Taste it along the way—you want a nice, bright tomato flavor along with a texture that reads "puree.
Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.
Recipe Tags:. Total: 80 mins Prep: 20 mins Cook: 60 mins Yield: 1 to 6 pints 2 - 12 portions. Nutrition information is calculated using an ingredient database and should be considered an estimate. Gather the ingredients. Put all the tomatoes in a pot. Cook, stirring frequently until the tomatoes start to break down, 10 to 15 minutes. Bring a large canning kettle full of water to a boil.
Sterilize the pint jars by boiling them for 10 minutes. Then allow to air dry. Soften the lids by simmering them for a few minutes. Set the lids on the jars and secure them with the rings. Lower into the canning kettle and boil for 35 minutes.
Remove and let cool. Use Caution When Blending Hot Ingredients Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns.
Tips Canning tomatoes is one of the only times you'll need to use bottled lemon juice - you want its reliable acid level when canning tomatoes.
Store in a cool dark cupboard for up to six months. Recipe Tags: Tomato tomato puree american fall. Rate This Recipe. I don't like this at all. It's not the worst. Sure, this will do. I'm a fan—would recommend. I love it! Thanks for your rating! Show Full Recipe. Related Articles.Here are 5 great substitutes for tomato puree you can use for your recipe. Tomato puree is a thick sauce made out of slightly cooked and pureed tomatoes. Keep in mind that tomato puree is concentrated and often comes in large volumes, while tomato paste comes in much smaller packages, so you want to mix it with some blended tomatoes to come up with something similar in both taste and texture.
You can also mix tomato paste with plain water, to thin both the texture and the flavor. To used canned tomatoes, all you need to do is blend them, excess liquids and all. Remember that tomato puree is often unseasoned. Remember not to cook them too much. Tomato sauce can also work as a substitute in a jiffy, but there are a couple of things you need to keep in mind.
Many types of tomato sauce are already seasoned and spiced, which can be a problem since tomato puree is supposed to be plain. You could also use tomato sauce and reduce the amount of seasonings in the recipe to keep the spices from overshadowing the other ingredients.
Check this recipe for more information. You can also use a food processor instead. Not the best replacement for tomato puree by any means, but one that can get you out of trouble if your recipe calls for a very small quantity of tomato puree. Next time you run out of tomato puree use one of our substitutes and come back to let us know how it went. Thank you for reading, we hope you found this article useful and informative.
Pizza Sauce. Also, check out this tomato corer and food strainer in case you want to make your own tomato puree, paste or sauce. Your email address will not be published. Tomato Paste. The goal is to get 1 whole cup of water, tomato paste mixture. Canned Tomatoes. Tomato Sauce. Furthermore, tomato sauce is thicker than tomato puree. Fresh Tomatoes. Add a dash of salt and you should be good to go.
Leave a Reply Cancel reply Your email address will not be published.During these challenging times, we guarantee we will work tirelessly to support you. We will continue to give you accurate and timely information throughout the crisis, and we will deliver on our mission — to help everyone in the world learn how to do anything — no matter what. Thank you to our community and to all of our readers who are working to aid others in this time of crisis, and to all of those who are making personal sacrifices for the good of their communities.
We will get through this together. They can also be a nutrient-rich base for pasta sauces. To puree vegetables, start by cleaning them well to get rid of any traces of dirt or pesticide and removing any tough peels with a vegetable peeler. Next, boil a few inches of water in a saucepan and add in the vegetables. To learn how to freeze vegetable puree to use later, read on! Did this summary help you?
To create this article, 12 people, some anonymous, worked to edit and improve it over time. Together, they cited 14 references. The wikiHow Video Team also followed the article's instructions, and validated that they work.
Learn more Explore this Article Choosing and Prepping Vegetables. Cooking the Vegetables. Show 1 more Show less Tips and Warnings.What do you think about this method? Will you use it? Have you used it? Let me know in the comments! Not at all Becky. We only have the concentrated tomato puree and they are not great for all recipes. I think I have received this question mostly from people who live in Nigeria and those outside Nigeria who do not eat canned food.
This is very creative Flo, never thot it could be done this way. Thanks a lot. Maryam dear, a good question gets us racking our brains. I have been receiving lots of questions about how to do this without a blender or mortar and pestle. I thought: if we can smoothen the beans for gbegiri soup this way, it should work with boiled tomatoes too. You are welcome Monica. We normally use mortar but most people that asked me the question do not have mortar and pestle so I had to think outside the box.
Add eggs while frying and we have a great yam sauce! Thank you! Well done Marian! It is indeed easy and fast compared to using mortar and pestle to do the job.
But I pass it all up through the sieve seed, skin and all. May I also add this method of pureed tomatoes style of cooking. Can the method above be also used for peper? Yes Bukola, you can use this method for Gbegiri. But it will not work for Akara because for Akara you need to blend the raw beans not the cooked one. You are just an angel.Are you as swamped with tomatoes right now as we are?
Did you know that there is an healthier alternative to canning them? Grandma canned instead — hot hours of work. The biggest problem with canning is the nutrient loss that comes with canning. Whenever your food is exposed to heat, it will lose some or much of its nutrient content. Open stovetop canning requires high boiling temperatures and, thus, your produce will suffer for it. For those of us who seek out heirloom produce because of its higher nutrient content, it is a shame to can the produce when we could use a technique that is more gentle.
Loss of vitamin B-6 was nearly two times greater with canning than with freezing. If you have ever canned and have boiled and boiled to get jars to seal, you have some idea of what I am talking about.
Last year I froze whole tomatoes, and they froze well. I was in a rush because there were so many. I just threw perfect Romas into each freezer bag and into the freezer.
Well, the skins were still on extra fiber, right? Wash your tomatoes. Discard the bad spots and stem area into your compost bowl. Dear readers, if there is any way possible for you to use my affiliate links, it would be a help in covering some of the time it takes to write this free resource. All the links on this website are for products that I love and are helpful.
Tomato Rasam Recipe, How To Make Tomato Rasam,Tomato Charu
Thanks for posting! I like that! Draining off the watery liquid would be a BIG help for making a thicker sauce! Hi Mrs. My grandmother taught me to lay each bag individually on a flat cookie sheet or cutting board and freeze them. My freezer has wire drawers and I just slide one in on top. They can even stand on their sides after they have been frozen solid and line up neatly if I need them to.
Actually, mine usually get into weird shapes and never well, almost never stay flat! So all I need is a cookie sheet? This year thanks to deer hunting guys I needed to be careful of freezer space so I decided to try boiling the tomatoes down after I ground them in the food processor. I found that in a couple of hours of simmering on the stove crock pot might work too I could reduce it by about half.
The result is a thicker tomato sauce that takes less space in my freezer.Tomato Rasam is a delicious thin spicy tomato soup from Southern India.
I loved this version more as it have all the flavors- salty,spicy, tangy and little sweet. Rasam and Sambhar are the most popular Recipe from Southern Indian. Making tomato rasam is very easy and simple. I just grind the tomatoes and make a puree in a blender jar. Though I have seen many blanch the tomatoes and remove the skin but I make it simple no peeling no straining the pulp needed.
Just make puree and add in the cooking pan and then add all the spices and simmer. But if wish you can blanch or peel the tomatoes or sieve it after making the puree. For making Rasam you do need a good Rasam powder so either you make fresh rasam powder at home or use a ready made one. I have used MTR brand rasam powder as its my favoriteyou can use your favorite one or grind fresh at home.
Try to use ripe red tomatoes to make this rasam. The color of the rasam depend on the quality of tomatoes and the rasam powder used. Tamarind and jaggary are also added in tomato charu which balance the taste and make it slight different and tangy. The thickness of tomato rasam can be adjusted slightly as per individual choice though it is always on a thinner side. Do try it once and you will be making it regularly. Serve hot tomato rasam with ghee and rice or just have it like a soup.
Your email address will not be published. Recipe Rating. Course: Appetizer, Side Dish.
Cuisine: South Indian Cuisine. Keyword: rasam recipe, tomato charu, tomato rasam, tomato recipe. Servings: 5 people. Author: anjanaskc. Instructions Soak tamarind in a cup of waterwhen it become soft then mash and squeeze it and take out the pulp and keep aside.
Roughly chop the tomatoes and grind in a blender and make a smooth paste. Add the tomato puree in a pan and add 3 cups of water ,chili powder and turmeric and boil on medium heat for 5 minutes. Now add the tamarind water 1 cup and salt in the pan and cook for minutes. Now add rasam powder and cook further for minutes on medium heat. Heat ghee in small pan and add the cumin seeds and mustard seeds.
Add this tadka on the boiling rasam and switch off the heat. Add chopped fresh coriander and cover the pan with a lid so it will absorb all the flavour. Serve hot after with rice and ghee or as a soup.