Pureed tomato is used in many gravies and sauces. The red Bangalore tomatoes are best for purees because they don't have the sour taste and have a bright colour which makes the gravy look super inviting. The skin of the tomatoes are peeled after blanching. The tomatoes are then ground to a fine puree. This […]
The post Tomato Puree appeared first on Gayathri's Cook Spot.