Every chef whether a home cook or a professional chef, knows that tomatoes are an exquisitely magical thing. They make everything taste better!

Tomatoes can be used to cook a complicated cuisine like Pomodoro al Forno con Risotto alla Milanese or a simple comforting preparation like Tomato Basil Soup. And why would we not be using them in such a wide variety of culinary applications since they are so nutrient-dense and add a flavourful zing to anything they are added to?

However, given our hectic schedules, we might not always have the time or convenience to cook the tomatoes called for in the recipe. That’s exactly where ShimlaRed Tomato Puree, a 100% Natural Tomato Puree, comes into the picture. The Tomato Puree is prepared by inspecting, washing, de-skinning, chopping, and thermally cooking the tomatoes, which preserves their rich flavour and vibrant colour. With ShimlaRed Tomato Puree, you can enjoy the taste of fresh tomatoes all year round, regardless of the season. It saves your valuable time in the kitchen, allowing you to create delicious meals without the hassle of preparing and cooking tomatoes from scratch.

Did you know? ShimlaRed Tomato Puree is free from artificial additives and preservatives, making it a healthy and natural choice.

Now, would you be interested in discovering a selection of delectable recipes that you can prepare using ShimlaRed Tomato Puree? Let’s begin our culinary adventure!

Introducing a range of healthy recipes that are as delicious as they are nourishing – all made possible with the versatile and vibrant ShimlaRed Tomato Puree.

Ingredients:

• 200g ShimlaRed Tomato Puree
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 1 tablespoon olive oil
• 1 cup vegetable broth
• Fresh basil leaves, chopped
• Salt and pepper to taste

Instructions:

• Heat olive oil in a large pot over medium heat.
• Add the chopped onion and minced garlic, sauté until translucent.
• Pour in the ShimlaRed Tomato Puree and vegetable broth, stirring well.
• Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.
• Add salt, pepper, and chopped basil leaves to taste.
• Using an immersion blender, blend the soup until smooth and creamy.
• Serve hot, garnished with fresh basil leaves.

Red Sauce Pasta

Ingredients:

• 200g ShimlaRed Tomato Puree
• 4 cloves of garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 200g pasta of your choice
• Fresh basil leaves, chopped
• Grated Parmesan cheese (optional)
• Dried herbs (oregano, thyme, chilli flakes etc.) optional

Instructions:

• Place a saucepan over medium heat and add 2 tablespoons of olive oil in it.
• Add minced garlic into the heated oil.
• Now, add ShimlaRed Tomato Puree into the pan and sauté it for a while. Keep stirring at intervals and sauté until oil starts leaving the sides and the puree thickens a bit.
• In the meantime, cook the pasta according to the package instructions.
• Drain the cooked pasta and set aside.
• Add the cooked pasta into the thickened ShimlaRed Tomato Puree and mix well.
• Add salt and pepper to taste.
• Serve the pasta hot, garnished with fresh basil leaves and grated Parmesan cheese, if desired.

Spicy Tomato Chickpea Curry

Ingredients:

• 2 tablespoons vegetable oil
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 200g ShimlaRed Tomato Puree
• 1 can (400g) chickpeas, drained and rinsed
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon turmeric powder
• ½ teaspoon red chili powder (adjust according to your spice preference)
• Salt to taste
• Fresh cilantro leaves for garnish

Instructions:

• Heat vegetable oil in a pan over medium heat. Add chopped onion and minced garlic, and sauté until golden brown.
• Add ShimlaRed Tomato Puree to the pan and cook for 2-3 minutes, stirring continuously.
• Add drained and rinsed chickpeas to the pan, followed by cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Mix well to coat the chickpeas with the spices.
• Reduce heat to low, cover the pan, and let the curry simmer for 15-20 minutes, allowing the flavours to develop.
• Stir occasionally to prevent sticking. If the curry becomes too thick, add a splash of water to adjust the consistency.
• Once the chickpeas are tender and the flavours are well incorporated, remove from heat.
• Garnish with fresh cilantro leaves and serve hot with rice or naan bread.

Tandoori Chicken with Tomato Puree Marinade

Ingredients:

• 8-10 Chicken drumsticks
• 1/3 cup ShimlaRed Tomato Puree
• 1/2 cup plain yogurt
• 2 tablespoons lemon juice
• 2 tablespoons tandoori masala
• 1 tablespoon ginger-garlic paste
• 1 teaspoon paprika
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• Salt to taste
• Fresh coriander leaves for garnish

Instructions:

• In a bowl, combine ShimlaRed Tomato Puree, yogurt, lemon juice, ginger-garlic paste, tandoori masala, paprika, garam masala, turmeric powder, and salt. Mix well to form a smooth marinade.
• Make deep slits in the chicken drumsticks to allow the marinade to penetrate.
• Coat the drumsticks generously with the tomato puree marinade, ensuring they are well-covered. Marinate for at least 2 hours, or preferably overnight in the refrigerator, to allow the flavours to develop.
• Preheat your grill or oven to medium-high heat.
• Place the marinated drumsticks on the grill or in a baking dish lined with foil.
• Cook the chicken for 20-25 minutes, turning occasionally, until the drumsticks are cooked through and have a charred and smoky flavour.
• Garnish with fresh coriander leaves and serve hot with naan bread or steamed rice.

Hope you enjoyed making these yummy recipes with premium tomato puree by ShimlaRed, one of the leading Tomato Puree Manufacturers in India. For more such recipes, you can even subscribe to our ShimlaRed YouTube channel, where we share quick and healthy recipes with our lovely subscribers.