Tomato Puree, Homemade Tomato Puree, Pulp
by Tarla Dalal
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Added to 47 cookbooks
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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!
- 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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