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
First 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.
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
TAKE A LOOK AT THIS
GREEK VEAL SCALOPPINE WITH FRESH TOMATO PULP, FETA CHEESE AND KALAMATA OLIVES
PRINTABLE VERSION
- 3 lb + 5 oz (1,5 kg) fresh tomatoes
- to taste extra virgin oil
- 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..
- 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.
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