Tomato paste
Tomato Paste
Tomato paste (/təˈmeɪtoʊ peɪst/) is a thick paste made by cooking tomatoes for several hours to reduce the water content, straining out the seeds and skins, and cooking the liquid again to reduce the base to a thick, rich concentrate.
Etymology
The term "tomato paste" comes from the Italian word "pasta di pomodoro" which translates to "paste of tomato". The word "tomato" itself comes from the Nahuatl (Aztec language) word "tomatl".
Production
Tomato paste is made by reducing tomato juice or tomato puree until it forms a thick paste. The process involves cooking the tomatoes, removing the seeds and skin, and then cooking the remaining juice until it reaches the desired consistency. This process intensifies the tomato flavor and makes the paste a useful ingredient in a variety of dishes.
Uses
Tomato paste is used in a variety of dishes to add flavor and color. It is a common ingredient in Italian cuisine, including pasta sauces, pizza sauces, and lasagna. It is also used in Middle Eastern cuisine, such as in the preparation of shawarma and kebab.
Related Terms
- Tomato Sauce: A sauce made from tomatoes, often used as a base for other sauces.
- Tomato Puree: A thick liquid made by cooking and straining tomatoes.
- Tomato Concentrate: A thick, concentrated form of tomato paste.
Health Benefits
Tomato paste is rich in lycopene, a powerful antioxidant that has been linked to many health benefits, including reduced risk of heart disease and cancer. It is also a good source of vitamin C and potassium.
External links
- Medical encyclopedia article on Tomato paste
- Wikipedia's article - Tomato paste
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