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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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.