Tomato purée
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Tomato purée is a thick liquid made by cooking and straining tomatoes.<ref>Template:Cite book</ref> 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.<ref>Template:Cite book</ref><ref>Template:Cite book</ref>
Differences
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.<ref>President's list of articles which may be designated or modified ... The United States International Trade Commission - 1990 - Numéro 6 - Page 2 "Tomato paste, which is generally more concentrated than puree, is used as a substitute for fresh or canned tomatoes in the preparation of dishes such as spaghetti, pizza, and pork and beans, as well as for sauces and ketchup. Tomato puree ..."</ref>
The standard consistency of tomato puree is more than or equal to 7% but less than 24% natural total soluble solids.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>
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{{#invoke:Lang|lang}} is an uncooked tomato purée, strained of seeds and skins.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref><ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> {{#invoke:Lang|lang}} derives from the Italian verb {{#invoke:Lang|lang}}, meaning 'to go through'.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>
See also
References
External links
- Passata recipes and information at the BBC's Food pages