Stop Wasting Flavor By Throwing Away Tomato Pulp And Put It To Good Use

When slicing into a tomato, the center of the fruit might just look like a runny mess that only makes dishes more watery. In reality, the pulp is arguably the tastiest part of the tomato. It's packed with rich flavor due to its high concentration of amino acids and glutamates, make it one of the most nutritious and delicious parts of a tomato. So, step away from that compost pile and put these flavors to good use by adding tomato pulp to Italian dishes like pasta sauces and bruschetta.

Tomato pulp has a light sweetness that pairs well with bolder characters like garlic or tomato paste. Because tomato pulp packs in umami-rich tomato flavor, it's especially perfect for simpler pasta sauces that allow you to appreciate what every ingredient brings to the table. Try combining olive oil, fresh garlic, tomato pulp, tomato paste, and sea salt for a tangy sauce that carries a velvety finish. Pour in a bit of water from your pasta pot to bring it all together, though you substitute your pasta water with cornstarch if you forgot and sent it down the drain.

You don't have to restrict tomato pulp to Italian dishes, of course. Ever feel like your pico de gallo or salsa might be a little bland? A dash of salt or a hint of sugar might be what you need to harmonize the fresh flavors, but to nip this problem in the bud early on, be sure to incorporate tomato pulp. The sweet notes and more prominent tomato flavor will give your salsa a more complete and full-bodied taste.

If you're worried about the tomato pulp making your salsa too watery, there are a few workarounds. When making salsas, choose a firmer tomato to avoid excess moisture. Tomato type matters too. For instance, Roma tomatoes tend to be less watery, so they're a great choice for salsas.You can also drain your tomato pulp before adding it to your salsa to discard of some of the expendable liquids early on. If all else fails, bulk your salsa up! Adding in dry ingredients will even out the wet-to-dry ratio by absorbing surplus moisture. Corn, bell peppers, avocados, jalapeños, and red onion are all good options for this, though of course they can change the flavor and texture of your final salsa.