Tomato Puree

Ingredients

• Tomatoes, chopped roughly 1 kg
• Garlic, chopped 2 tsp (10 g)
• Sugar 1 tbsp (15 g)
• Salt 2 tsp (10 g)
• Chilli powder 1 tsp

Preparation

• Place tomatoes and garlic in a heavy pan over low heat till you can see the juices collecting at the bottom. Increase the heat and bring to a boil.

• Continue cooking over high heat till tomatoes are 'swimming' in the liquid.

• Remove from fire, and when cool enough to handle, strain through a soup strainer or blend in a food processor.

• Add the rest of the ingredients, and cook over high heat, till mixture thickens and starts spurting in the centre.

• Tomato puree can be preserved, by storing in a sterilised airtight container in the freezer. Alternately, for every 4-5 kg of tomatoes that have been cooked, dissolve ½ tsp of sodium benzoate in 2 tbsp. of boiled water, and add to the tomatoes. Now store in sterilised airtight jars, and seal with melted wax. This should keep for 3-4 months.