FRESH TOMATO PULP for dressing pasta, entrees and bruschettas
Recipe type: sauces
Cuisine: Italian
Prep time: 
Total time: 
Serves: 4
The fresh tomato pulp is ideal for dressing pasta, entrees and bruschettas. Its fast and taste summer. You can prepare it a day or two before, in order to speed up the preparation of the main course. I also use it on bruschettas, with olives, capers and some finely chopped fresh onion.
  • 3 lb + 5 oz (1,5 kg) fresh tomatoes
  • to taste extra virgin oil
  1. Italian fresh tomato pulp for pasta, entrees and bruschettas!
  2. FIRST STEPS - The fresh tomato pulp is ideal for bruschettas, dressing pasta or fish dishes or meat such as, the Greek scallops. Firstly, cut the tomatoes longitudinally with 4 cuts at regular distance between them. then parboil them in lightly salted water for a few minutes, until the cuts begin to widen..
  3. TOMATOES PULP - Drain the tomatoes and peel them quickly. Let them cool, then slice them in 4 parts. With the help of a sharp knife eliminate the soul more leathery and seeds. reduce the fillets and dice them keep the tomato pulp in a jar in the refrigerator, covered with a drizzle of olive oil, it will last for a couple of days. If you want it to last longer, you can prepare the tomato sauce canned, boiling it in a sterilized jars for 20 minutes. It will be very good, but it will lose its distinctive fresh taste.
Recipe by philosokitchen at