Tomato purée
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
[edit | edit source]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]
Passata di pomodoro
[edit | edit source]Passata di pomodoro is an uncooked tomato purée, strained of seeds and skins.[6][7] Passata derives from the Italian verb passare, meaning 'to go through'.[8]
See also
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References
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- ^ 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 ..."
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External links
[edit | edit source]- Passata recipes and information at the BBC's Food pages