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Tomato purée is a thick liquid made by cooking and straining
Passata recipes and information
at the BBC's Food pages {{DEFAULTSORT:Tomato puree tomato products
Tomato purée is a thick liquid made by cooking and straining tomato
The tomato is the edible berry of the plant ''Solanum lycopersicum'', commonly known as the tomato plant. The species originated in western South America, Mexico, and Central America. The Mexican Nahuatl word gave rise to the Spanish word , ...
es. The difference between tomato paste
Tomato paste 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. It is used to impart an intense ...
, tomato purée, and tomato sauce
Tomato sauce (also known as '' salsa roja'' in Spanish or ''salsa di pomodoro'' in Italian) can refer to many different sauces made primarily from tomatoes, usually to be served as part of a dish, rather than as a condiment. Tomato sauces are ...
is consistency
In classical deductive logic, a consistent theory is one that does not lead to a logical contradiction. The lack of contradiction can be defined in either semantic or syntactic terms. The semantic definition states that a theory is consistent ...
; tomato puree has a thicker consistency and a deeper flavour than sauce.
Differences
The definitions of tomato purée vary from country to country. In the U.S., tomato purée is a processed food product, usually consisting of onlytomato
The tomato is the edible berry of the plant ''Solanum lycopersicum'', commonly known as the tomato plant. The species originated in western South America, Mexico, and Central America. The Mexican Nahuatl word gave rise to the Spanish word , ...
es, but can also be found in the seasoned form. It differs from tomato sauce
Tomato sauce (also known as '' salsa roja'' in Spanish or ''salsa di pomodoro'' in Italian) can refer to many different sauces made primarily from tomatoes, usually to be served as part of a dish, rather than as a condiment. Tomato sauces are ...
or tomato paste
Tomato paste 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. It is used to impart an intense ...
in consistency and content; tomato purée generally lacks the additives common to a complete tomato sauce and does not have the thickness of paste.
The standard consistency of tomato puree is more than or equal to 7% but less than 24% natural total soluble solids.
Passata di pomodoro
''Passata di pomodoro'' is an uncooked tomato purée, strained of seeds and skins. Passata is from the Italian verb passare, "to go through".See also
* List of tomato dishesReferences
External links
Passata recipes and information
at the BBC's Food pages {{DEFAULTSORT:Tomato puree tomato products