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Revision as of 21:35, 31 May 2025
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 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.
Passata di pomodoro
Passata di pomodoro is an uncooked tomato purée, strained of seeds and skins.Passata derives from the Italian verb passare, meaning 'to go through'.
See also
External links
- Passata recipes and information at the BBC's Food pages
 | この記事は、クリエイティブ・コモンズ・表示・継承ライセンス3.0のもとで公表されたウィキペディアの項目Tomato purée(24 December 2024, at 09:51編集記事参照)を翻訳して二次利用しています。 |