I saw this technique on Wild Gourmets in Spain, a cooking show currently screening on our local SBS television station.
It’s a brilliant idea, and such an easy one – when you need tomato pulp in a hurry, and you can’t be bothered to blanch and then peel them, just shred the tomatoes through a large holed grater.
What you see above is the product of two fairly firm Roma tomatoes and literally just a minute’s work.
And here’s the leftover skin…
It’s wonderful how a simple technique like this can open up a whole world of recipes and ideas. Next step, a Berber tagine omelette!
Fig Jam and Lime Cordial 