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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