Fresh Tomato Pulp
by Tarla Dalal
Added to 7 cookbooks
This recipe has been viewed 14684 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|
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.