Tomato purée

Tomato purée is a thick liquid made by cooking and straining tomatoes. The difference between tomato paste, tomato purée, and tomato sauce is consistency; tomato puree has a thicker consistency and a deeper flavour than sauce.

History

The use of tomato purée dates back to the Roman Empire, where it was used in various dishes. The technique of puréeing tomatoes was later adopted by other cultures, including the Italian and Spanish cuisines.

Production

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.

Uses

Tomato purée is used in a variety of dishes, such as pasta, pizza, soups and stews. It is a common ingredient in Italian cuisine, particularly in Neapolitan cuisine, where it is used in dishes like spaghetti alla marinara and pizza Margherita.

Nutritional Value

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.

See Also

• Tomato sauce
• Tomato paste
• Tomato juice
• Italian cuisine
• Neapolitan cuisine

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