Tomato puree
Tomato Puree
Tomato puree (/təˈmeɪtoʊ pjʊəˈreɪ/) is a thick liquid made by cooking and straining tomatoes. The difference between tomato paste, tomato puree, and tomato sauce is consistency; tomato puree has a thicker consistency and a deeper flavour than sauce.
The etymology of the word 'puree' is from French purée, from Old French, from feminine past participle of purer, to strain, purify, from Latin pūrāre, to purify, from pūrus, pure.
Preparation
The process of making tomato puree involves boiling tomatoes, removing the skin and seeds, and then blending the remaining pulp into a liquid. This can be done at home or on a commercial scale.
Uses
Tomato puree is used in a variety of dishes to add tomato flavor without the chunks of tomatoes. It is a common ingredient in Italian dishes such as pasta sauces, pizza, and lasagna. It can also be used in soups, stews, and casseroles.
Health Benefits
Tomato puree is rich in vitamin C, vitamin K, and potassium. It also contains lycopene, a powerful antioxidant that has been linked to many health benefits.
Related Terms
- Tomato paste: A thicker, more concentrated form of tomato puree.
- Tomato sauce: A thinner, seasoned sauce made from tomatoes.
- Tomato juice: A liquid made from tomatoes, often used as a beverage.
External links
- Medical encyclopedia article on Tomato puree
- Wikipedia's article - Tomato puree
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