Tomapep puree is a puree made from a blend of tomato and pepper. Its 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. It’s 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.
•Prep time: 10 minutes
•Cook time: 30 minutes
•Total time: 40 minutes
Ingredients:::
•4 Red/Yellow Scotch bonnets (I used red)
•1 Red Onion
Preparation:::
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
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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
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17 comments
Very nice, learning a lot, thanks.
http://wasaafrica.blogspot.com/
Love the graphics and site design of your blog, nice post!
Be sure to check out my blog with snippets of everything pretty, and sparkles of everything weddings and design!
All in a Soiree
I never knew you could do this by yourself…thanks for the info.
You are welcome lara.
I sure will. Thanks for stopping by sylvia
Awww!! Thank you too saralome.
wow… thanks
wow… thanks
You're welcome Unknown
Hmm……noted
If I want to add ginger to the blend, how much would I need?
Just a little…the smallest size would do just fine. It's a matter of preference though.
Nice… Super nice. Love graphics plus techniques are easy to use.
Thank you starr
Thanks for the detailed explanation.Can I use container to store it or is it only bottle.
Using a glass container is much better because you can easily sterilize it before pouring in the puree to avoid spoilage.
[…] the end product is usually not as dry as it would be if you just leave it fried. If you already have tomapep puree somewhere in your freezer, this recipe becomes easy breezy. Don’t have a way to preserve in a […]