Tomato purée
Food
Tomato purée is a thick liquid made by cooking and straining tomatoes. The main difference between tomato paste, tomato purée, and tomato sauce is consistency; tomato puree has a thicker consistency and a deeper flavour than sauce.
01Differences
The definitions of tomato purée vary from country to country. In the US, tomato purée is a processed food product, usually consisting of only tomatoes, but can also be found in the seasoned form. It differs from tomato sauce or tomato paste 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.
02Passata di pomodoro
Passata di pomodoro is an uncooked tomato purée, strained of seeds and skins. Passata derives from the Italian verb passare, meaning 'to go through'.
Sources and credits
This article is adapted from the Wikipedia article “Tomato purée”, written by its contributors and licensed under CC BY-SA 4.0. Fathomly has changed the layout, removed citation markers, navigation and maintenance notices, and adjusted punctuation. This adapted version is shared under the same license. For references, see the original article.
Images, from Wikimedia Commons:
- Tomato passata.jpg by Tabby, CC0
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