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To Prepare Canned Tomatoes for Cooking

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.0967
Energy (kCal)61.934
Carbohydrates (g)12.8604
Total fats (g)1.0565
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. For this procedure, two bowls are required, and a fine sieve, it does not have to be large, but it must be fine enough to extract the tomato seeds well. | 2. Open one or more cans of whole tomatoes in juice. | 3. Put the whole tomatoes in one bowl, and strain the juice into another, using a dessert spoon to force the solids through. | 4. Remove any skins from the tomatoes, pull out and discard all of the stem ends, open up the tomatoes and let slip away, into the bowl, any seeds that will easily come out, do this until there is only juice and seeds left, placing the tomato pulp into the bowl containing the already strained juice. | 5. Then strain the juice from the seeds, in batches, if necessary, from the bowl that contained all the whole tomatoes, season with salt, if desired, and use in a recipe. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tomato juice 1 can 61.934 12.8604 3.0967 1.0565
    salt 1/2 teaspoon - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

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