Fresh Tomato Pulp
by Tarla Dalal
Added to 7 cookbooks
This recipe has been viewed 13845 times
Fresh tomato pulp is an essential ingredient in many cuisines, including Indian . It is used in making varied dishes, ranging from soups and salsas to subzis and gravies.
It gives tanginess, volume and a luscious mouth-feel to any dish it is used in. Although tomato pulp is readily available in stores, homemade fresh tomato pulp has a more vibrant flavour.
It is also quite easy to make, and once you prepare a batch, you can deep-freeze it and use it for months!
We have used fresh tomato pulp in subzis like Subz Do Pyaza Malai Kofta and Paneer Tava Masala .
- Boil a vesselful of water in a deep non-stick 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 the 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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