Tomato purée

thumb|A spoonful of tomato purée '''Tomato purée''' is a thick liquid made by cooking and straining tomatoes.<ref>{{Cite book | author = Bev Bennett | title = 30-Minute Meals For Dummies | date = 2011 | quote = Tomato puree is a thick liquid made by cooking and straining tomatoes.}}</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>{{Cite book |author=Barbara Ann Kipfer |title=The Culinarian: A Kitchen Desk Reference |date=2012 |page=561 |quote=The differences between tomato paste, tomato purée, and tomato sauce are texture and depth of flavor (the thicker the consistency, the deeper the flavor). [..] Tomato sauce is [..] sometimes flavored with [vegetables] and herbs.}}</ref><ref>{{cite book | author = Sudheer, K.P. & V.Indira | title = Post Harvest Technology of Horticultural Crops | volume = 7 | date = 2007 | page = 163 | quote = 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.}}</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>{{Cite web|last=|first=|title=STANDARD FOR PROCESSED TOMATO CONCENTRATES|url=http://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https://workspace.fao.org/sites/codex/Standards/CXS_57-1981/CXS_057e.pdf|website=Food and Agriculture Organization of the United Nations, World Health Organization|access-date=2022-04-14}}</ref>

=={{lang|it|Passata di pomodoro}}== {{lang|it|Passata di pomodoro}} is an uncooked tomato purée, strained of seeds and skins.<ref>{{cite web |title=What Is Tomato Passata, and How Should I Use It? |url=https://www.thekitchn.com/what-is-tomato-passata-and-how-156321 |website=Kitchn |access-date=14 April 2022 |language=en |archive-date=3 April 2024 |archive-url=https://archive.today/20240403143108/https://www.thekitchn.com/what-is-tomato-passata-and-how-156321 |url-status=live }}</ref><ref>{{cite web |title=Tomato Passata Recipe [Passata di Pomodoro] |url=https://www.nonnabox.com/tomato-passata-recipe/ |website=Nonna Box |access-date=14 April 2022 |date=13 December 2019 |archive-date=28 January 2022 |archive-url=https://web.archive.org/web/20220128202624/https://www.nonnabox.com/tomato-passata-recipe/ |url-status=live }}</ref> {{lang|it|Passata}} derives from the Italian verb {{lang|it|passare}}, meaning 'to go through'.<ref>{{cite web |title=Tomato Passata |url=https://www.recipesfromitaly.com/tomato-passata-recipe/ |website=Recipes from Italy |access-date=14 April 2022 |date=11 May 2021 |archive-date=5 July 2022 |archive-url=https://web.archive.org/web/20220705042744/https://www.recipesfromitaly.com/tomato-passata-recipe/ |url-status=live }}</ref>

==See also== {{Portal|Food}} * List of tomato dishes * Tomato sauce

==References== {{Reflist}}

==External links== * [https://www.bbc.co.uk/food/passata Passata recipes and information] at the BBC's Food pages

{{DEFAULTSORT:Tomato puree}} Category:tomato products Category:Food ingredients