Chef Kyle Marshall of the Red Mesa Grill in Traverse City Michigan, demonstrates how to create the restaurants famous Roasted Tomato Salsa. We may have given…
Video Rating: 5 / 5
Question by RedQueen: What are some good uses for the pulp left over from making homemade tomato soup?
I have 4 cups of the stuff, as yesterday marked a marathon tomato soup making day…
The pulp is rich, flavorful and aromatic. I would hate to throw this away.
Uses?
Your help is most appreciated.
The recipe said to strain the pulp. I strained the pulp.
I can see why it would not be in the soup, as it is heavy enough to settle on the bottom. That would be disgusting.
Best answer:
Answer by mira
Is the pulp only skins and seeds?
Give your answer to this question below!
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hello
i did it just like he said and its bomb!!!!!
I love this salsa!!
Great vid! I’m pretty good with numbers and fractions. But that much salsa
will last my family years. So if I want to make this with only 5-6 tomatoes
how many/much garlic, jalepeno, onions….. Should I use? Also how long can
I keep it in the fridge before it won’t taste as fresh? Thanks
Use it to make pasta sauce. Just saute some chopped onions, garlic (celery and carrots-optional), add 1/2 cup dried basil, oregano and/or thyme and continue to saute for about 30 seconds. Add your tomato pulp, mix. If the sauce is too thick add 1/2 cup red wine and/or some low salt beef or chicken broth or water. Add salt & pepper to taste. Simmer the sauce 30-90 minutes or until done to your liking. The sauce can frozen in meal size portions for 6 months. I use Ziploc bags to freeze sauce because they take up less room. Just fold the bag over a measuring cup or glass and spoon or pour in the sauce leaving at least 2 inches at the top so you can seal the bag. Feel free to add fresh herbs near the end of the cooking, parsley, basil, thyme, etc.
I’d take to it with the blender and chuck it in with the soup. Don’t be wasteful…
If your marathon session left you with skin and seeds there is not much you can do with it other than composting it.
The seeds and skin are hard to digest.
If there is actual pulp left you could process it again through a food mill and remove more of the actual pulp and use it to add to a pasta sauce or make yourself a nice bloody Mary. If there is enough to make a bit more soup you could do that as well.
Why is the pulp not in the soup? It seems to me you are leaving out all the nutrients that should be in the soup.
The only thing I can think of to use the pulp for is to make some soup.