Tomato Liquefaction vs Consolidation: Examining the Distinctions
Fresh Tomato Facts May Shock You, But Don't Worry, Here's the Truth
Fresh tomatoes from the farmer's market? A dream we all share, but not always possible due to seasonal limitations. Cooking fresh tomatoes could take hours, so jarred or canned tomatoes might become your secret weapon in the kitchen. Yes, they're technically fruits, tomatoes, to be precise.
When faced with a kaleidoscope of canned tomato options–from sauce and crushed to diced and whole peeled–deciphering which one to choose can be overwhelming. Today, we're diving into two popular choices: tomato puree vs tomato paste. Both are derived from the beloved tomato fruit, but they're distinct in taste and consistency.
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What Is Tomato Puree?"Puree" is just another word for "mash." So tomato puree is, in essence, mashed tomatoes. But they're not raw, seed-filled tomatoes. Before pureeing, the tomatoes are lightly cooked, strained to remove the skins and seeds, and sometimes blended to achieve a uniform smoothness. It results in a thick but smooth liquid, devoid of additional seasonings or spices.
You can find tomato puree in most supermarkets in the canned goods aisle. It's also packaged in glass jars, or easily homemade by boiling or slow-cooking fresh tomatoes and straining them.
What Is Tomato Paste?Don't get tomato paste confused with tomato sauce. It's a powerhouse of tomato flavor in a tube. It's thick and rich due to its lack of water or moisture content, making it a vital ingredient when seeking an intense tomato flavor in dishes.
Fresh tomatoes are cooked and strained to create tomato paste. However, they're cooked significantly more to achieve its super thick and highly concentrated state. It's often packaged in cans, jars, or resealable tubes, with the tubes being the most economical thanks to their long shelf life.
Cooking with Tomato PureeOverwhelmed by the myriad choices in the shelf-stable tomato section? Tomato puree is here to help. It's less flavorful than other canned tomatoes, but perfect when a hint of tomato flavor is desired without it stealing the spotlight. Recipes calling for a light touch of tomato flavor, like BBQ Ribs or baked beans, often include tomato puree. It's also used when tomato flavor and thick liquid consistency are required, such as in pasta sauces or Italian-inspired dishes.
Cooking with Tomato PasteTomato paste is a versatile, affordable staple. It's found in numerous recipes–dipping sauces, glazes, pasta dishes, and more–across various cuisines. Its thickness makes it an excellent thickening agent, holding up well when braising meat or making rice dishes. It can also be thinned out, turning it into a tomato sauce-like consistency suitable for pasta and pizza sauces.
Unlike tomato puree, tomato paste is typically added early in the cooking process of most dishes. This allows it to caramelize in the pan, releasing its natural sugars and intensifying its flavor. If using aromatics like garlic and onions, cook them first, then add the tomato paste and cook it down for a minute or two.
Can I Use Tomato Paste and Tomato Puree Interchangeably?Though both derived from cooked and strained tomatoes, tomato puree and tomato paste are unique in terms of consistency and intensity. However, there's hope in their substitution.
To use tomato paste in place of tomato puree, dilute it with water in a 1:1 ratio. For example, if a recipe calls for a cup of tomato puree, mix 1/2 cup of tomato paste with 1/2 cup water.
To use tomato puree in place of tomato paste, a 3:1 ratio works best: Use three parts of tomato puree for one part of tomato paste. If a recipe calls for one tablespoon of tomato paste, use three tablespoons of tomato puree instead. However, note that this will add more moisture to the final dish. To offset this, reduce the tomato puree in a saucepan first, making it as thick as paste before using.
- The ingredients guide for a tomato puree reveals that it's essentially mashed tomatoes, lightly cooked and strained to achieve a uniform smoothness, devoid of additional seasonings or spices.
- Cooking with tomato paste can yield diverse outcomes, as it's a powerhouse of tomato flavor in a tube, often used in dipping sauces, glazes, pasta dishes, and rice recipes due to its excellent thickening properties.
- Tomato puree can be a suitable replacement for tomato paste in some recipes when diluted with water in a 1:1 ratio, but this will add more moisture to the final dish.
- When a recipe calls for a light touch of tomato flavor without it stealing the spotlight, like in BBQ Ribs or baked beans, tomato puree is frequently used due to its less intense flavor compared to other canned tomatoes.
- Food enthusiasts looking to create puree at home can do so by boiling or slow-cooking fresh tomatoes and straining them, whereas tomato paste is typically packaged in cans, jars, or resealable tubes, with the tubes being the most economical thanks to their long shelf life.
