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    FRESH TOMATO PULP for dressing pasta, entrees and bruschettas

    FRESH TOMATO PULP

    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 olive oil

    Roma tomatoesFirst steps

    The fresh tomato pulp is ideal for bruschettas, dressing pasta or fish dishes or meat such as, the Greek scallops (see the recipe HERE). 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.

    peeled tomatoes

    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.

    fillet tomatoes

    TAKE A LOOK AT THIS

    GREEK VEAL SCALOPPINE WITH FRESH TOMATO PULP, FETA CHEESE AND KALAMATA OLIVES

    PRINTABLE VERSION

    FRESH TOMATO PULP for dressing pasta, entrees and bruschettas
     
    Print
    Prep time
    20 mins
    Total time
    20 mins
     
    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.
    Author: Filippo Trapella
    Recipe type: sauces
    Cuisine: Italian
    Serves: 4
    Ingredients
    • 3 lb + 5 oz (1,5 kg) fresh tomatoes
    • to taste extra virgin oil
    Instructions
    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.
    3.2.2807
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    Hi there, I'm Filippo. Welcome to Philosokitchen!

    Born and raised in Bologna, Italy (hometown of lasagna and tortellini!), I grew up under the table of my grandmother helping her making fresh pasta for our Sunday feasts with the family.

    More about me →

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