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You are here: Home / Recipes / Faster Than 45 Mins / FRESH TOMATO PULP for dressing pasta, entrees and bruschettas

FRESH TOMATO PULP for dressing pasta, entrees and bruschettas

08/10/2014 by Filippo Trapella Leave a Comment

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
 
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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

Filed Under: Faster Than 45 Mins, Gluten Free, My Authentic Italian Recipes, Paleo, Recipes, Sauces & Jarred Goods, Vegan, Vegetarian Tagged With: appetizer, bruschetta, dressing, dressing pasta, extra virgin olive oil, fresh tomatoes pulp, pulp, roma tomato, tomato, tomato pulp

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