Tomato purée Tomato purée is a
liquid with a consistency between crushed tomatoes and tomato paste, and consists of tomatoes that have been boiled briefly and strained. The difference between tomato paste, tomato purée, and tomato sauce is consistency, and the thicker the consistency, the deeper the flavor.
The definitions of tomato purée vary from country to country. In the USA, tomato purée is a processed food product, usually consisting of only tomatoes, but can also be found in seasoned form. It differs from tomato sauce or tomato paste in consistency and content; tomato puree 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 14% solids content. Lower solids content is due to filtering, higher content is due to concentration of the product.
Tomato purée is sometimes referred to by its Italian name,
passata di pomodoro, when it has been "passed" through a sieve to remove seeds and lumps. In this form, it is generally sold in bottles or aseptic packaging, and is most common in Europe. In the United Kingdom,
'tomato purée' usually refers to what in America is known as concentrated tomato paste, whilst
passata refers to sieved uncooked tomatoes.
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Tomato purée
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