Tomato Puree, Homemade Tomato Puree, Pulp

Tomato Puree, Homemade Tomato Puree, Pulp

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Make and stock tomato puree in your refrigerator to be able to whip up any dish of your choice at a moment’s notice!

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Tomato Puree, Homemade Tomato Puree, Pulp recipe - How to make Tomato Puree, Homemade Tomato Puree, Pulp

Preparation Time:    Cooking Time:    Total Time:     Makes 1.5 cups (21 tbsp )
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8 big tomatoes
water for boiling
  1. Bring to a boil a large vessel full of water.
  2. Scoop out and discard the eyes of the tomatoes using the tip of the sharp knife.
  3. Make a criss-cross cuts at the base of each tomato.
  4. Put in boiling water for 3 to 4 minutes.
  5. Remove and put in cold water for some time.
  6. When the tomatoes are cool, peel and discard the skin.
  7. Chop roughly and blend to a smooth purée in a blender.
  8. Use as required.

  1. If frozen, tomato purée can last for months.

Garlic Tomato Chutney ( Kebabs and Tikkis Recipes) 
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Noodles with Tomato and Cheese Sauce 

Nutrient values per tbsp
Energy6 cal
Protein0.3 g
Carbohydrates1.1 g
Fiber0.5 g
Fat0.1 g
Cholesterol0 mg
Vitamin A107 mcg
Vitamin B10 mg
Vitamin B20 mg
Vitamin B30.1 mg
Vitamin C8.2 mg
Folic Acid9.1 mcg
Calcium14.6 mg
Iron0.2 mg
Magnesium0 mg
Phosphorus0 mg
Sodium3.9 mg
Potassium44.5 mg
Zinc0 mg

RECIPE SOURCE : PaneerBuy this cookbook

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