Tomato pulp is obtained directly from freshly chopped tomatoes, after separating the skins and removing some of the water from them.
Fruits intended for processing into pulp must be of similar quality to those intended for peeled fruit, i.e. with reduced seed content and increased firmness.
In this case, round tomatoes are preferred, as they lend themselves to different types of processing, cutting or pressing, depending on whether you want to market a product as chopped, pulp, diced or sliced.
Less liquid and more full-bodied than purée, tomato pulp is used in many recipes, from reduced sauces to stuffed focaccia, from "calzoni" to vegetable gratins and soups.
The residual sugar content of the fruit is also evaluated. The fruit is then washed with jets of water and in tanks to remove any foreign matter resulting from harvesting, green parts and unsuitable fruit.