Tomato purée - Revision history

Fire: Marked this version for translation

2025-05-31T12:35:15Z

Marked this version for translation

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	{{Short description\|Food}}		{{Short description\|Food}}
	[[File:Tomato passata.jpg\|thumb\|A spoonful of tomato purée]]		[[File:Tomato passata.jpg\|thumb\|A spoonful of tomato purée]]
	'''Tomato purée''' is a thick liquid made by cooking and straining [[tomato]]es. The main difference between [[tomato paste]], tomato purée, and [[tomato sauce]] is [[Viscosity\|consistency]]; tomato puree has a thicker consistency and a deeper flavour than sauce.		'''Tomato purée''' is a thick liquid made by cooking and straining [[tomato]]es. The main difference between [[tomato paste]], tomato purée, and [[tomato sauce]] is [[Viscosity\|consistency]]; tomato puree has a thicker consistency and a deeper flavour than sauce.

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	==Differences==		==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.		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.

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	The standard consistency of tomato puree is more than or equal to 7% but less than 24% natural total soluble solids.		The standard consistency of tomato puree is more than or equal to 7% but less than 24% natural total soluble solids.

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	=={{lang\|it\|Passata di pomodoro}}==		=={{lang\|it\|Passata di pomodoro}}==
	{{lang\|it\|Passata di pomodoro}} is an uncooked tomato purée, strained of seeds and skins.{{lang\|it\|Passata}} derives from the [[Italian language\|Italian]] verb {{lang\|it\|passare}}, meaning 'to go through'.		{{lang\|it\|Passata di pomodoro}} is an uncooked tomato purée, strained of seeds and skins.{{lang\|it\|Passata}} derives from the [[Italian language\|Italian]] verb {{lang\|it\|passare}}, meaning 'to go through'.

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	==See also==		==See also==
	{{Portal\|Food}}		{{Portal\|Food}}
	* [[List of tomato dishes]]		* [[List of tomato dishes]]

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

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	{{DEFAULTSORT:Tomato puree}}		{{DEFAULTSORT:Tomato puree}}
	[[Category:tomato products]]		[[Category:tomato products]]
	{{二次利用\|date=24 December 2024, at 09:51}}		{{二次利用\|date=24 December 2024, at 09:51}}
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Fire at 12:35, 31 May 2025

2025-05-31T12:35:03Z

← Older revision		Revision as of 21:35, 31 May 2025
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			<languages />
			<translate>
	{{Short description\|Food}}		{{Short description\|Food}}
	[[File:Tomato passata.jpg\|thumb\|A spoonful of tomato purée]]		[[File:Tomato passata.jpg\|thumb\|A spoonful of tomato purée]]
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	[[Category:tomato products]]		[[Category:tomato products]]
	{{二次利用\|date=24 December 2024, at 09:51}}		{{二次利用\|date=24 December 2024, at 09:51}}
			</translate>

Fire: Created page with "{{Short description|Food}} A spoonful of tomato purée '''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. ==Differences== The definitions of tomato purée vary from country to country. In the US, tomato purée is a processed..."

2025-05-31T12:20:01Z

Created page with "{{Short description|Food}} thumb|A spoonful of tomato purée '''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. ==Differences== The definitions of tomato purée vary from country to country. In the US, tomato purée is a processed..."

New page

{{Short description|Food}}
[[File:Tomato passata.jpg|thumb|A spoonful of tomato purée]]
'''Tomato purée''' is a thick liquid made by cooking and straining [[tomato]]es. The main difference between [[tomato paste]], tomato purée, and [[tomato sauce]] is [[Viscosity|consistency]]; tomato puree has a thicker consistency and a deeper flavour than sauce.

==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.

The standard consistency of tomato puree is more than or equal to 7% but less than 24% natural total soluble solids.

=={{lang|it|Passata di pomodoro}}==
{{lang|it|Passata di pomodoro}} is an uncooked tomato purée, strained of seeds and skins.{{lang|it|Passata}} derives from the [[Italian language|Italian]] verb {{lang|it|passare}}, meaning 'to go through'.

==See also==
{{Portal|Food}}
* [[List of tomato dishes]]

==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]]
{{二次利用|date=24 December 2024, at 09:51}}