Tomato Puree Recipe is a great way to make the base for sauces such as marinara sauce, pasta or pizza sauce and indian curries, sabzi's and gravy dishes. By precooking the tomatoes you strain out the excess water from the tomatoes and get a thick base to work on for many recipes. Also since the tomatoes are precooked, it also helps us to make a particular dish much quicker than usual. You can store this tomato puree in the refrigerator for about a week and use it as and when required.
Crockpot Beef Short Ribs w/GravyShort Ribs:1 tbsp oil4 meaty short ribs1 onion, peeled and chopped3 cloves garlic, peeled and minced1 cup (240ml) red wine2 and ⅔rds of a cup (640ml) beef stock (water + 3 beef stock cubes is fine – or use vegetable bouillon for gluten-free)1 tsp dried thyme1 tbsp tomato puree 1 tsp sugar2 bay leaves¼ tsp salt¼ tsp pepper1 tbsp Worcestershire sauceFor the gravy:2 tbsp cornstarch/cornflour5 tbsp cold water
30 Minute Masala Sauce! made with onions, garlic, turmeric, cumin, chili powder, lemon juice, cilantro, tomato puree, and coconut milk. Perfect sauce for veggie or chicken tikka masala! Vegetarian / Vegan.| pinchofyum.com