Tomato Puree, Homemade Tomato Puree, Pulp
by Tarla Dalal
Added to 48 cookbooks
This recipe has been viewed 195560 times
Make and stock tomato puree in your refrigerator to be able to whip up any dish of your choice at a moment’s notice!
- Bring to a boil a large vessel full of water.
- Scoop out and discard the eyes of the tomatoes using the tip of the sharp knife.
- Make a criss-cross cuts at the base of each tomato.
- Put in boiling water for 3 to 4 minutes.
- Remove and put in cold water for some time.
- When the tomatoes are cool, peel and discard the skin.
- Chop roughly and blend to a smooth purée in a blender.
- Use as required.
- If frozen, tomato purée can last for months.
Nutrient values per tbsp
|Vitamin A||107 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.1 mg|
|Vitamin C||8.2 mg|
|Folic Acid||9.1 mcg|
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