Tomato Puree
Makan Tengah Hari • Malaysia
How to Make Tomato Puree (Traditional & Healthy Version)
Tomato Puree is a staple in Malaysian kitchens, celebrated for its versatility and vibrant flavor. While it’s often used as a base for curries, stews, and sambal, the Malaysian version incorporates local aromatics such as daun pandan, serai (lemongrass), and bawang merah (shallots) for a unique depth. It embodies the multicultural essence of Malaysia, blending Malay, Indian, and Chinese culinary traditions. With health-conscious adaptations, this recipe preserves authentic taste while supporting balanced nutrition—a perfect fit for calorie tracking and mindful eating. The taste of homemade Tomato Puree is tangy, slightly sweet, and subtly spiced, making it ideal for lunch dishes like nasi tomato or as a sauce for vegetarian stir-fries. Malaysians often use Tomato Puree to enhance flavors in festive dishes, yet it remains a practical daily ingredient. Its simplicity, combined with local ingredients, makes it a favorite among home cooks seeking both authentic flavor and healthier options. By preparing Tomato Puree from scratch, you ensure freshness, avoid additives, and celebrate Malaysia’s vibrant food culture.
Bahan-bahan(untuk 1 small bowl (about 180ml) per serving)
- 500g Fresh tomatoes (Use local varieties like tomato merah)
- 2 cloves Bawang merah (shallots) (finely chopped)
- 1 stalk Serai (lemongrass) (bruised)
- 1 leaf Daun pandan (tied into a knot) - pilihan
- 1 tablespoon Olive oil (can use minyak jagung (corn oil))
- 2 cloves Garlic (finely chopped)
- 1/2 teaspoon Garam (salt) (to taste)
- 1/4 teaspoon Lada hitam (black pepper) (freshly ground)
- 1/4 cup Air (water) (to adjust consistency)
- 1/2 teaspoon Sugar (optional for balance) - pilihan
Arahan
- 1
Wash and quarter the fresh tomatoes. Remove seeds if desired for a smoother puree.
5 minutes
Using ripe tomato merah enhances color and sweetness.
- 2
Heat olive oil in a saucepan. Sauté bawang merah, garlic, and serai until fragrant.
5 minutes
Do not let the shallots burn, as it affects the puree’s flavor.
- 3
Add the tomatoes to the pan. Stir well and cook until they soften, about 8 minutes.
8 minutes
Cover the pan to retain moisture.
- 4
Add daun pandan and water. Simmer for 5 minutes until tomatoes break down completely.
5 minutes
Daun pandan imparts subtle aroma, but can be omitted if unavailable.
Kenapa hidangan ini sihat
This dish is a healthy choice because it is made from fresh, whole ingredients with no preservatives. The use of olive oil instead of saturated fats, combined with plenty of tomatoes, supports cardiovascular health and weight management. Its vegetarian profile makes it suitable for plant-based diets, and the absence of dairy or gluten aligns with many dietary needs.
Tomato Puree is rich in vitamin C, potassium, and antioxidants, especially lycopene, which supports heart health and immunity. Using olive oil provides healthy fats, while local aromatics like serai and daun pandan offer anti-inflammatory properties. The recipe is low in calories and contains minimal added sugar or sodium, making it suitable for calorie tracking and balanced diets.
Petua
- 💡Tip 1: Use tomato merah for authentic color and local flavor.
- 💡Tip 2: Bruise serai to release maximum aroma during cooking.
- 💡Tip 3: Adjust consistency with water based on intended use—thicker for sauces, thinner for soups.
Penyimpanan & hidangan
Store cooled Tomato Puree in a sterilized, airtight container in the refrigerator for up to 5 days. For longer storage, freeze in portioned containers. Always use a clean spoon to avoid contamination.
Paling sesuai dihidang: Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 40.0 kcal |
