Fresh Tomato Pulp

Fresh Tomato Pulp

Added to 7 cookbooks   This recipe has been viewed 17224 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 .

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Fresh Tomato Pulp recipe - How to make Fresh Tomato Pulp

Preparation Time:    Cooking Time:    Total Time:     Makes 1.50 cups
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8 big tomatoes
  1. Boil a vesselful of water in a deep non-stick pan.
  2. Scoop out and discard the eyes of the tomatoes using the tip of a sharp knife.
  3. Make a criss-cross cut at the base of each tomato.
  4. Put them in the boiling water for 3 to 4 minutes.
  5. Remove and immerse them in cold water for some time.
  6. When the tomatoes are cool, peel and discard the skin and seeds.
  7. Chop roughly and blend in a mixer to a smooth pulp. Use as required.

Handy tip:

    Handy tip:
  1. If frozen, fresh tomato pulp can last for months.

Nutrient values per cup
Energy85 cal
Protein3.8 g
Carbohydrates15.4 g
Fiber7.3 g
Fat0.9 g
Cholesterol0 mg
Vitamin A1497.6 mcg
Vitamin B10.5 mg
Vitamin B20.3 mg
Vitamin B31.7 mg
Vitamin C115.2 mg
Folic Acid128 mcg
Calcium204.8 mg
Iron2.7 mg
Magnesium0 mg
Phosphorus0 mg
Sodium55 mg
Potassium622.9 mg
Zinc0 mg

RECIPE SOURCE : Punjabi SubzisBuy this cookbook

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