Choose red, ripe, plum tomatoes, which are not sour. Make sure that the tomatoes you choose have more flesh and less juice, it will make thicker puree. Rinse them in running water to remove any dirt.
Make two 1/3-inch deep cuts perpendicular to each other with knife on each tomato. This will make peeling easier in later steps.
In a deep pot, dunk tomatoes and fill pan with enough water to cover the tomatoes. Cover the lid of the pot to fasted cooking. It will take 3 minutes for boiling tomatoes.
When you start to see the cracks or skin on tomatoes almost coming off, turn off flame. Remove tomatoes from hot water and place them in cold water for 2-minutes. Drain water and transfer to a plate.
Start peeling tomatoes from the cut portion, in this way skin cone out easily. Cut peeled tomatoes into halves and remove the stem. Transfer them to a jar of blender or mixer grinder. Blend until smooth puree. Don’t add extra water to blend.
Use this fresh homemade tomato purée in cooking your favorite curry or soup, or continue to freeze.
This tomato puree can refrigerate for up to 2 weeks.
The other way to freeze tomato puree is to pour the puree in ice cube trays and freeze it.