Page 30 - Horticulture Practical Guide

Tomato Puree
Procedure
Select fully ripe and red tomatoes, wash them and cut into pieces. Boil and crush with wooden
ladle. Separate seed and skin. Take its pulp, boil it and concentrate it till it gets reduced to half the
quantity. Then add to it, sodium benzoate @ one gram per kg. of Puree. Mix it properly and ill hot puree
in clean glass bottles, seal them and pasteurize in boiling water for 30 minutes. Take out the bottles, Cool
them and keep at cool and dry place.
Puree can also be preserved by adding 2 g of Sodium Benzoate per kg. of puree without
pasteurizing it. Puree is used instead of Tomatoes when tomatoes are not available in the market and any
product of tomatoes can be made out of it.

Tomato Soup
Recipe
Tomatoes 2 kg

Sugar 50 g
Onion 1 Medium Size
Zeera 1 Tsf. (5g)

Black Pepper ¼ (Tea Spoon) (3-5g)
Salt 1-2 Tsf. (8-10g)
Butter 50 g
Sodium bicarbonate 1Tsf

Procedure:-
Take fully ripe red tomatoes. Wash them and cut into pieces. Boil and extract their pulp. Fry
chopped onions in 50 g butter till they turn brown. Add to it tomato juice add required quantity of salt
and zeera. Before adding juice, at least 1 Tsf soda bicarb may be added to juice to reduce its acidity. Boil it
add remaining quantity of butter. Soup is ready for taste. Soup should be served always hot. If it is to be
kept for longer period, ill hot soup in clean bottles seal them and pasteurize for thirty minutes in boiling
water. Before serving the soup dip bottles in hot water and serve it.

Tomato Ketchup

Recipe
Tomato 2 kg
Onion/Garlic 1 pod each medium size
Ginger 30 g

Sugar 150 g
Salt 3 Tsf. (15-20g)
Cumin (Zeera) ½ Tsf (5g)

Red Chilly Powder ½ Tsf. (3g)
Black Pepper ½ Tsf.
Cardamom Black ¼ Tsf

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