Fresh Tomato Pulp ( Gluten Free Recipe)
by Tarla Dalal
Added to 6 cookbooks
This recipe has been viewed 27415 times
Readymade tomato purée may contain flour, which is often used as a thickening agent. Make tomato purée at home to ensure it is contamination-free-all you need are tomatoes!
- Boil a vesselful of water in a deep pan.
- Scoop out and discard the eyes of the tomatoes using the tip of a sharp knife.
- Make a criss-cross cut at the base of each tomato.
- Put them in boiling water for 3 to 4 minutes.
- Remove and immerse them in cold water for some time.
- When the tomatoes are cool, peel and discard the skin and seeds.
- Chop roughly and blend in a mixer to a smooth pulp.
- Use as required.
- If frozen, fresh tomato pulp can last for months.
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Nutrient values per cup
| Energy | 85 cal |
| Protein | 3.8 g |
| Carbohydrates | 15.4 g |
| Fiber | 7.3 g |
| Fat | 0.9 g |
| Cholesterol | 0 mg |
| Vitamin A | 1497.6 mcg |
| Vitamin B1 | 0.5 mg |
| Vitamin B2 | 0.3 mg |
| Vitamin B3 | 1.7 mg |
| Vitamin C | 115.2 mg |
| Folic Acid | 128 mcg |
| Calcium | 204.8 mg |
| Iron | 2.7 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 55 mg |
| Potassium | 622.9 mg |
| Zinc | 0 mg |
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