Tomato Concasse
by Tarla Dalal
Added to 12 cookbooks
This recipe has been viewed 51537 times
This recipe, which is more like a home-made tomato puree, is handy not just to make sauces but also for gravies or fillings
Method- Boil a vesselful of water.
- Scoop out and discard the eyes of the tomatoes using the tip of a sharp knife.
- Make a criss-cross cuts at the base of each tomato.
- Immerse the tomatoes in boiling water for 5 to 6 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 it as per the recipe.
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Nutrient values per serving
| Energy | 96 cal |
| Protein | 4.3 g |
| Carbohydrates | 17.3 g |
| Fiber | 8.2 g |
| Fat | 1 g |
| Cholesterol | 0 mg |
| Vitamin A | 1684.8 mcg |
| Vitamin B1 | 0.6 mg |
| Vitamin B2 | 0.3 mg |
| Vitamin B3 | 1.9 mg |
| Vitamin C | 129.6 mg |
| Folic Acid | 144 mcg |
| Calcium | 230.4 mg |
| Iron | 3.1 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 61.9 mg |
| Potassium | 700.8 mg |
| Zinc | 0 mg |
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6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
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