トマトピューレ

トマトピューレは、トマトを調理して濾した濃い液体である。トマトペースト、トマトピューレ、トマトソースの主な違いは粘度である。トマトピューレはソースよりも粘度が高く、風味が強い。

スプーン一杯のトマトピューレ

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'.

関連項目

• List of tomato dishes/ja

外部リンク

• BBCの食品ページのパッサータのレシピと情報