Fresh Tomato Pulp ( Gluten Free Recipe)
by Tarla Dalal
Added to 5 cookbooks
This recipe has been viewed 19160 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.
Other Related Recipes
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 |
Review count
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
Helpful reviews for this recipe
Sign in to your account
Rate this recipe
Review this recipe (optional)
You are not signed in. To post a private recipe note requires you to
Sign In to your Gold or Silver account
Add your private note to this recipe