Condiments

Tomato bombs – using the leftover pulp from passata making

Waste nothing, use everything. Or as much as we can with our food. #nowaste

There’s no reason we should throw away the skins and seeds when we make Passata. Usually, the seeds and skin are something I use in the passata. This year, I decided I’d strain the pulp, skin & seeds, from the sauce for a smooth, clean finish. Reading this back, it sounds like I’m talking about a fine wine or scotch!

So then I started thinking ‘what am I supposed to do with all that pulp? I can’t just throw it away! There has to be a way I can use this instead of turfing it out’. There was just no way I was going to waste 1.8kg (almost 4 pounds) of perfectly good, edible pulp. So with no chickens or compost to feed it to, this is what I came up with . . .

My frozen tomato bombs – to be used in bolognese sauces, stews, casseroles and soups. This is not only a fantastic idea to use in replacement of tomato paste but the perfect way to use the tomato skinsand seeds we’d usually dispose of.  And this is how you add a more intense flavour to your dishes. #savetheplanet #waronwaste

Now if you have diverticulosis, you will need to discard the tomato pulp as keeping the skin and seeds will make you quite sick.

This is a great tip for saving on waste in the kitchen. I know it’s not much but it’s a great starting point. There’s so much we can do to cut down our waste in the kitchen.

How do you save food wastage in your kitchen? I’d love to hear your tips on saving food waste.

PREP: 5 minutes     COOK: N/A     MAKES: 62 cubes (1.8kgs)
INGREDIENTS:
Leftover pulp, skin and seeds, from passata making

METHOD:
Spoon the tomato pulp into ice cube molds or mini muffin tin trays.

Smooth the mixture with the back of a spoon. Place the trays in zip lock bags and place in the freezer overnight.

Once frozen, tip the frozen mixture out into the zip lock bags. Store in the freezer for 3-6 months.

 

1 comment on “Tomato bombs – using the leftover pulp from passata making

  1. Pingback: Making passata – Miss Food Fairy

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