Tomato purée: Difference between revisions

Latest revision as of 10:56, 15 February 2025

Tomato Purée[edit]

Tomato purée is a thick liquid made by cooking and straining tomatoes. The difference between tomato purée and other tomato products, such as tomato paste and tomato sauce, lies in the consistency and the method of preparation.

Preparation[edit]

Tomato purée is typically made by lightly cooking tomatoes and then straining them to remove the skins and seeds. The resulting product is a smooth, thick liquid that retains much of the tomato's natural flavor. It is often used as a base for sauces, soups, and stews.

Ingredients[edit]

The primary ingredient in tomato purée is ripe tomatoes. Some recipes may include a small amount of salt or citric acid to enhance flavor and preserve the purée.

Process[edit]

1. Selection of Tomatoes: Choose ripe, red tomatoes for the best flavor and color. 2. Cooking: The tomatoes are cooked briefly to soften them and to make the skins easier to remove. 3. Straining: The cooked tomatoes are passed through a sieve or food mill to remove the skins and seeds, resulting in a smooth purée.

Uses[edit]

Tomato purée is a versatile ingredient in many cuisines. It is commonly used as a base for pasta sauce, pizza sauce, and soups. It can also be used to add flavor and color to stews and casseroles.

Differences from Other Tomato Products[edit]

Tomato Paste: Tomato paste is a more concentrated form of tomato purée, with a thicker consistency and a more intense flavor. It is made by cooking tomato purée for a longer period to reduce the water content.
Tomato Sauce: Tomato sauce is typically thinner than tomato purée and may contain additional ingredients such as herbs, spices, and vegetables.

Storage[edit]

Tomato purée can be stored in the refrigerator for a few days or frozen for longer storage. It is often preserved in jars or cans for commercial sale.

Related Pages[edit]

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-'''Tomato purée''' is a thick liquid made by cooking and straining [[tomato]]es. The difference between tomato paste, tomato purée, and tomato sauce is consistency; tomato puree has a thicker consistency and a deeper flavour than sauce.
+== Tomato Purée ==
-== History ==
+[[File:Tomato_passata.jpg|thumb|right|Tomato purée in a jar]]
-The use of tomato purée dates back to the [[Ancient Rome|Roman Empire]], where it was used in various dishes. The technique of puréeing tomatoes was later adopted by other cultures, including the [[Cuisine of Italy|Italian]] and [[Cuisine of Spain|Spanish]] cuisines.
+'''Tomato purée''' is a thick liquid made by cooking and straining [[tomato]]es. The difference between tomato purée and other tomato products, such as [[tomato paste]] and [[tomato sauce]], lies in the consistency and the method of preparation.
-== Production ==
+== Preparation ==
-Tomato purée is produced by cooking fresh tomatoes for several hours, reducing the water content, straining out the seeds and skins, and cooking the liquid again to reduce it to a thick, rich concentrate. In contrast to tomato juice, tomato purée is cooked and strained, providing a more refined texture and intense tomato flavor.
+Tomato purée is typically made by lightly cooking tomatoes and then straining them to remove the skins and seeds. The resulting product is a smooth, thick liquid that retains much of the tomato's natural flavor. It is often used as a base for sauces, soups, and stews.
+=== Ingredients ===
+The primary ingredient in tomato purée is ripe tomatoes. Some recipes may include a small amount of [[salt]] or [[citric acid]] to enhance flavor and preserve the purée.
+=== Process ===
+. '''Selection of Tomatoes''': Choose ripe, red tomatoes for the best flavor and color.
+. '''Cooking''': The tomatoes are cooked briefly to soften them and to make the skins easier to remove.
+. '''Straining''': The cooked tomatoes are passed through a sieve or food mill to remove the skins and seeds, resulting in a smooth purée.
 == Uses ==
-Tomato purée is used in a variety of dishes, such as [[pasta]], [[pizza]], [[soup]]s and [[stew]]s. It is a common ingredient in [[Italian cuisine]], particularly in [[Neapolitan cuisine]], where it is used in dishes like [[spaghetti]] alla [[Marinara sauce|marinara]] and [[pizza Margherita]].
+Tomato purée is a versatile ingredient in many [[cuisine|cuisines]]. It is commonly used as a base for [[pasta sauce]], [[pizza sauce]], and [[soup]]s. It can also be used to add flavor and color to [[stew]]s and [[casserole]]s.
-== Nutritional Value ==
+== Differences from Other Tomato Products ==
-Tomato purée is rich in [[Vitamin C]], [[Vitamin K]], [[Potassium]], and [[Dietary fiber]]. It also contains [[lycopene]], a powerful [[antioxidant]] that has been linked to many health benefits.
+[[File:Tomato_passata.jpg|thumb|left|Close-up of tomato purée]]
-== See Also ==
+* '''Tomato Paste''': Tomato paste is a more concentrated form of tomato purée, with a thicker consistency and a more intense flavor. It is made by cooking tomato purée for a longer period to reduce the water content.
+* '''Tomato Sauce''': Tomato sauce is typically thinner than tomato purée and may contain additional ingredients such as [[herb]]s, [[spice]]s, and [[vegetable]]s.
+== Storage ==
+Tomato purée can be stored in the refrigerator for a few days or frozen for longer storage. It is often preserved in jars or cans for commercial sale.
+== Related Pages ==
+* [[Tomato paste]]
 * [[Tomato sauce]]
-* [[Tomato paste]]
+* [[Tomato]]
-* [[Tomato juice]]
+* [[Canning]]
-* [[Italian cuisine]]
-* [[Neapolitan cuisine]]
 [[Category:Tomato products]]
-[[Category:Italian cuisine]]
+[[Category:Cooking ingredients]]
-[[Category:Food ingredients]]
-{{food-stub}}