How to make Tomapep puree from scratch

Tomapep puree is a puree made from a blend of tomato and pepper. It’s preferably made from scratch and this is because it gives a unique freshness and taste to dishes it’s prepared with, unlike most tinned tomato puree. Its use is not restricted to stews alone but also soups, sauces, and rice dishes. It could also be stored in the refrigerator and this could come in handy to save time during rush hours.

 

WATCH THE VIDEO BELOW

•Prep time: 10 minutes
•Cook time: 30 minutes
•Total time: 40 minutes

•6

Plum Tomatoes

•4

Red/Yellow Scotch bonnets

(I used red)

•5

Chili pepper a.k.a Shombo

•5

Cloves Garlic

•1

Red Onion

•2 Large

Red Capsicums (Red Bell pepper a.k.a Tatashey)

Step 1: Remove the seeds from the tatashey & peel the skins from the onions and garlic

Step 2:  Wash the tatashey(Without the seeds), onions, scotch bonnets, chilies, garlic, tomatoes and place in a food processor

Step 3: Blend them all into a smooth puree

Step 4: Pour the puree into a pot and boil for about 30 mins till the water dries up in the pot leaving just the puree

Step 5: This can either be refrigerated or used immediately for any dish

To increase its shelf life, it’s advisable to fry it in vegetable oil before cooling and storing in the refrigerator. Learn more on how to preserve it HERE