Fresh Tomato Pulp ( Gluten Free Recipe)
by Tarla Dalal
Added to 6 cookbooks
This recipe has been viewed 22934 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.
Nutrient values per cup
|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|
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