Tomato Puree
カレーの赤い土台！旨味と酸味を凝縮した万能ペースト
Description
Puree of strained and boiled down ripe tomatoes. Saves the labor of chopping raw tomatoes, providing stable color and dense umami to North Indian curries like Butter Chicken.
Classification: For Families,Base Ingredient,Umami,Diet
Shops selling Tomato Puree
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How to use
Ingredients
Instructions
- Heat oil and spices in a pot, fry onions and garlic-ginger to release aroma.
- Toss in tomato puree heavily, stir-fry-simmer on medium until moisture evaporates and oil separates.
- Add ingredients (meat/beans) and water here to simmer, completing a restaurant-like authentic rich base.
Learn more Substitutes, pairings, tips
Key spices
None
Substitutes at Japanese supermarkets
Canned diced tomatoes (perfect sub if you evaporate a bit more moisture)
Pairing
Butter Chicken Curry, Chana Masala, Paneer Makhani
Trivia
[Trend] Raw tomatoes vary in moisture/acidity by season, but puree enables reproducing pro tastes anytime, heavily used as a modern cheat ingredient in Indian recipe videos. Absolutely essential for dishes called 'Makhani (butter sauce)'.
Eating tips & etiquette
[Unique Usage] Near the end of cooking a curry lacking acidity, toss in just 1 tbsp as a 'secret ingredient', tightly sharpening the flavor profile!
Allergen
None