Tomato purée - wikipedia Tomato purée A spoonful of tomato purée Tomato purée is a thick liquid made by cooking and straining tomatoes. The difference between tomato paste, tomato purée, and tomato sauce is consistency ; tomato puree has a thicker consistency and a deeper flavour than sauce. The definitions of tomato purée vary from country to country. In the U.S., 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. To prepare tomato purée, ripe tomatoes are washed and the leaves and stem are removed. Some processors remove the skin of the tomato as well. The fruit flesh is then mashed or mechanically chopped to the desired consistency. Tomato purée can be used in soups, stews, sauces, or any other dish where the tomato flavor is desired, but not the texture. It is less often used by professional chefs, who find it to have an overly cooked flavor compared to other forms of canned tomatoes. This is sometimes a non-issue, as in long - cooked dishes, but in quick sauces such as a marinara sauce it is undesirable. Tomato purée has approx 16 % solids content. Lower solids content is due to filtering, higher content is due to concentration of the product. A related product, passata di pomodoro, is a tomato purée that is sieved and not cooked. In this form, it is generally sold in bottles or aseptic packaging, and is most common in Europe. See also List of tomato dishes References Jump up ^ Bev Bennett ( 2011 ). 30 - Minute Meals For Dummies. Tomato puree is a thick liquid made by cooking and straining tomatoes. Jump up ^ Barbara Ann Kipfer ( 2012 ). The Culinarian : A Kitchen Desk Reference. p. 561. The differences between tomato paste, tomato purée, and tomato sauce are texture and depth of flavor ( the thicker the consistency, the deeper the flavor ). Jump up ^ Sudheer, K.P. & V. Indira ( 2007 ). Post Harvest Technology of Horticultural Crops. 7. p. 163. The product is very similar to tomato puree except that the solid concentration is more. Tomato paste is the product obtained by removal of peel and seeds from tomatoes, followed by concentration of juice by evaporation under vacuum. Jump up ^ 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... '' External links Passata recipes and information at the BBC 's Food pages Retrieved from `` https://en.wikipedia.org/w/index.php?title= Tomato_purée&oldid = 836096349 '' Categories : Tomato products Talk About Wikipedia Български Dansk فارسی 한국어 Հայերեն Қазақша Nederlands 日本 語 Norsk Русский Svenska 中文 5 more Edit links This page was last edited on 12 April 2018, at 17 : 21. Text is available under the Creative Commons Attribution - ShareAlike License ; additional terms may apply. By using this site, you agree to the Terms of Use and Privacy Policy. Wikipedia ® is a registered trademark of the Wikimedia Foundation, Inc., a non-profit organization. About Wikipedia

Question: whats the difference between tomato paste and tomato puree
Answer: consistency; purée generally lacks the additives common to a complete tomato sauce and does not have the thickness of paste; consistency