What is tomatoes, tamatar?

tomato cubes

Wash the tomatoes in running water. Take a sharp knife, slice it from approx. 1/2 inch from the top and discard it. Place the tomatoes on a chopping board and then cut it vertically into half from the centre. Cut each half portion into another half by cutting vertically and remove the seeds from centre if desired. Place each piece on a chopping board and chop the tomatoes by cutting into 2 strips vertically using a sharp knife. Line both the strips together and cut horizontally into 2 to 3 cubes using a sharp knife. Tomato cubes are usually 1/2 to 1 inch in diameter as per the recipe requirement.

sliced tomatoes

Wash the tomato well and dry it, place the tomato on a chopping board, cut into half and deseed it and then using a sharp knife cut vertically into slices as per the recipe requirement.

chopped tomatoes

Wash the tomatoes in running water. Take a sharp knife, slice it from approx. 1/2 inch from the top and discard it. Place the tomato on a chopping board and then cut it vertically into half from the centre. Cut each half portion into another 2 to 3 pieces by cutting vertically and remove the seeds from centre if desired. Place each piece flat on a chopping board and chop the tomatoes by cutting at regular intervals into long strips of desired thickness using a sharp knife. Line all the strips together and cut at regular intervals horizontally using a sharp knife. If the recipe calls for the tomatoes to be "roughly chopped," make the pieces slightly larger. You can chop both green and red tomatoes in the same way mentioned above. If the recipe calls for peeled and chopped you can also chop a tomato by removing its skin and then chopping it to desired size as the recipe calls for.

blanched tomatoes

Wash the tomatoes under running water. Take a sharp knife, slice it from approx. 1/2 inch from the top and discard it. To blanch the tomatoes, immerse them in boiling water for 1-3 minutes. This will help to loosen the skin. Remove and immerse them in cold water for some time. This will partially cook to preserve colour and flavour. Let it cool slightly, and then use as desired. Blanching stops the enzyme action which otherwise destroys the fresh flavour, colour, and texture of tomatoes. You can peel and chop or cut into quarters and use as per the recipe requirement.

grated tomatoes

Wash the tomatoes in running water. Use good quality firm tomatoes to grate tomatoes to ensure less wastage. Hold the grater in one hand and the tomato in the other hand. Using minimum pressure, rub the tomato downwards and grate from the thick end or thin end of the grater as required. Grated tomatoes are used primarily as a base for gravy based dishes which give a good texture to the dish.

Tomato Segments

Wash the tomatoes under running water. Take a sharp knife, slice it from approx. 1/2 inch from the top and discard it. Place the tomato on the chopping board and cut into half vertically. Place each halve on the chopping board and cut it vertically into 6-8 thick slices to get tomato segments.

Tomatoes Halved

Wash the tomatoes under running water. Take a sharp knife, slice it from approx. 1/2 inch from the top and discard it. Place the tomato on a chopping board and then cut it vertically into half from the centre. To make any stuffed dish, use a rounded spoon handle, scoop out any remaining seeds.

Tomato slices

Wash the tomatoes in running water. Take a sharp knife, slice it from approx. 1/2 inch from the top and discard it. Place the tomato on a chopping board horizontally and cut using a sharp knife it at regular intervals across the chopping board to form thick or thin slices as per the recipe requirement. Tomato slices are used in recipes like sandwiches.

Tomatoes Cored

Clean the tomatoes under cold water. Do not scrub the tomatoes, or they will bruise. Dry them with clean paper towels. Put a clean cutting board on a counter or table with something underneath so that it does not move. Place the tomato on its side on the cutting board. Hold the tomato with one hand. Insert a small, sharp paring knife into the tomato, next to the stem and just outside the core. Hold the knife steady while cutting. Point the knife at an angle towards the centre of the tomato and create a full circle by rotating the tomato as you cut around the stem to form a hollow cavity. Remove the core with the end of the knife. Use the cored tomato for making stuffed tomato or use as desired.

Tomatoes Quatered

Place the tomato vertically lengthwise into half. Cut each half piece into half again lengthwise to get four equal quarters. Use quartered tomatoes in salads, stir fried vegetables, pastas, soups like rasam etc.

blanched and chopped tomatoes

Wash the tomatoes under running water. Take a sharp knife, slice it from approx. 1/2 inch from the top and discard it. To blanch the tomatoes, make criss cross cuts on the opposite sides (at the base of the tomatoes) and immerse them in boiling water for 1-3 minutes. This will help to loosen the skin. Remove and immerse them in cold water for some time. This will partially cook to preserve colour and flavour. Let it cool slightly and peel them. Place the tomato on a chopping board and then cut it vertically into half from the centre. Discard the seeds if necessary. Cut each half portion into another 2 to 3 pieces by cutting vertically and remove the seeds from centre if desired. Place each piece flat on a chopping board and chop the tomatoes by cutting at regular intervals into long strips of desired thickness using a sharp knife. Line all the strips together and cut at regular intervals horizontally using a sharp knife.

blanched tomato cubes

Wash the tomatoes under running water. Take a sharp knife, slice it from approx. 1/2 inch from the top and discard it. To blanch the tomatoes, make criss cross cuts on the opposite sides (at the base of the tomatoes) and immerse them in boiling water for 1-3 minutes. This will help to loosen the skin. Remove and immerse them in cold water for some time. This will partially cook to preserve colour and flavour. Let it cool slightly and peel them. Place the tomatoes on a chopping board and then cut it vertically into half from the centre. Discard the seeds if necessary. Cut each half portion into another half by cutting vertically and remove the seeds from centre if desired. Place each piece on a chopping board and chop the tomatoes by cutting into 2 strips vertically using a sharp knife. Line both the strips together and cut horizontally into 2 to 3 cubes using a sharp knife.

tomato strips

Wash the tomatoes under running water. Take a sharp knife, slice it from approx. 1/2 inch from the top and discard it. Place the tomato on a chopping board and then cut it vertically into half from the centre. Cut each half portion into another 2 to 3 pieces by cutting vertically and remove the seeds from centre if desired. Place each piece flat on a chopping board and chop the tomatoes by cutting at regular intervals into long strips of desired thickness using a sharp knife.

tomato pulp

Tomato pulp is widely used in Indian, Mexican and other cuisines because of its versatility. It is an essential ingredient and helps to make delicious dishes that span every course of the meal, from the starters to the main course. Most Indian gravies make use of tomato pulp along with an array of spices and vegetables to make lip-smacking subzis. It is essential to use ripe tomatoes for making the pulp. You can also play around with the different varieties of tomatoes in order to create sweet, tart or colored pulps. 

Wash the tomatoes under running water. Take a sharp knife, slice it from approx. 1/2 inch from the top and discard it. To blanch the tomatoes, make criss cross cuts on the opposite sides (at the base of the tomatoes) and immerse them in boiling water for 1-3 minutes. This will help to loosen the skin. Remove and immerse them in cold water for some time. This will partially cook to preserve colour and flavour. Let it cool slightly and peel them. Discard the seeds too and cut them roughly into cubes. Blend in a mixer to a smooth puree. Use as required. 

Indian sabzis using tomato pulp

1. methi mutter malai | punjabi methi matar malai | methi matar malai | Methi and mutter are a super-hit combination as their flavours complement each other well. Add to this a fragrant masala paste, an even more zestful freshly-ground dry masala, tangy tomato pulp and all, and you have an irresistible methi mutter malai on the table.

2. palak paneer recipe | Punjabi palak paneer | homemade palak paneer | spinach with cottage cheese | with 24 amazing images. 

palak paneer recipe is one of the many of the best loved vegetarian Punjabi dishes are the ones where paneer is combined with a vegetable. Paneer is widely used and very popular in Punjab due to the abundance of milk and milk products in the area.