Tomato purée
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Tomato purée is a thick liquid made by cooking and straining tomatoes.[1] The main difference between tomato paste, tomato purée, and tomato sauce is consistency; tomato puree has a thicker consistency and a deeper flavour than sauce.[2][3]
Differences
The definitions of tomato purée vary from country to country. In the US, tomato purée is a processed food product, usually consisting of only tomatoes, but can also be found in the seasoned form. It differs from tomato sauce or tomato paste in consistency and content; tomato purée generally lacks the additives common to a complete tomato sauce and does not have the thickness of paste.[4]
The standard consistency of tomato puree is more than or equal to 7% but less than 24% natural total soluble solids.[5]
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Script error: No such module "Lang". is an uncooked tomato purée, strained of seeds and skins.[6][7] Script error: No such module "Lang". derives from the Italian verb Script error: No such module "Lang"., meaning 'to go through'.[8]
See also
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References
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- ^ Page Module:Citation/CS1/styles.css has no content.Bev Bennett (2011). 30-Minute Meals For Dummies.
Tomato puree is a thick liquid made by cooking and straining tomatoes.
- ^ Page Module:Citation/CS1/styles.css has no content.Barbara Ann Kipfer (2012). The Culinarian: A Kitchen Desk Reference. p. 561.
The differences between tomato paste, tomato purée, and tomato sauce are texture and depth of flavor (the thicker the consistency, the deeper the flavor). [..] Tomato sauce is [..] sometimes flavored with [vegetables] and herbs.
- ^ Page Module:Citation/CS1/styles.css has no content.Sudheer, K.P. & V.Indira (2007). Post Harvest Technology of Horticultural Crops. Vol. 7. p. 163.
The product is very similar to tomato puree except that the solid concentration is more. Tomato paste is the product obtained by removal of peel and seeds from tomatoes, followed by concentration of juice by evaporation under vacuum.
- ^ President's list of articles which may be designated or modified ... The United States International Trade Commission - 1990 - Numéro 6 - Page 2 "Tomato paste, which is generally more concentrated than puree, is used as a substitute for fresh or canned tomatoes in the preparation of dishes such as spaghetti, pizza, and pork and beans, as well as for sauces and ketchup. Tomato puree ..."
- ^ Page Module:Citation/CS1/styles.css has no content."STANDARD FOR PROCESSED TOMATO CONCENTRATES" (PDF). Food and Agriculture Organization of the United Nations, World Health Organization. Retrieved 14 April 2022.
- ^ Page Module:Citation/CS1/styles.css has no content."What Is Tomato Passata, and How Should I Use It?". Kitchn. Retrieved 14 April 2022.
{{cite web}}: CS1 maint: deprecated archival service (link) - ^ Page Module:Citation/CS1/styles.css has no content."Tomato Passata Recipe [Passata di Pomodoro]". Nonna Box. 13 December 2019. Archived from the original on 28 January 2022. Retrieved 14 April 2022.
- ^ Page Module:Citation/CS1/styles.css has no content."Tomato Passata". Recipes from Italy. 11 May 2021. Archived from the original on 5 July 2022. Retrieved 14 April 2022.
External links
- Passata recipes and information at the BBC's Food pages
