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49. The opened tomatoes go into a device called an extractor. It extracts the pulp. It separates the pulp from the seeds and the skin.
50. The tomatoes are pressed down with a wooden spoon from time to time.
51. The seeds and and the skin are put back into the extractor several times, to help crush the pulp and increase the yield.
52. When all the pulp is collected, we pour it into a cooking pot.