Tomato puree

Tomato Purée

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Alternative names
Type	Sauce
Course
Place of origin
Region or state
Associated national cuisine
Created by
Invented
Cooking time	minutes to minutes
Serving temperature
Main ingredients	Tomatoes
Ingredients generally used
Variations
Food energy	kcal
Nutritional value	Protein: g, Fat: g, Carbohydrate: g
Glycemic index
Similar dishes
Other information
Website	[ Official website]

Tomato purée is a thick, red paste or concentrate made from crushed tomatoes. It is widely used in cooking for adding flavor, color, and a smooth consistency to dishes. Tomato purée is often used as a base for sauces, soups, and stews.

Production

Tomato purée is made by lightly cooking tomatoes to reduce their moisture content and then straining them to remove seeds and skins. The remaining product is then further cooked to reduce its consistency and concentrate the flavors. Industrial production may also involve additives such as salt, natural flavors, or preservatives to enhance shelf life.

Culinary Uses

In the culinary world, tomato purée is used extensively to provide a deep tomato flavor to a variety of dishes without the chunks or pieces of tomato. It is a staple ingredient in many cuisines, particularly Italian cuisine, where it serves as a foundational ingredient in recipes for pasta sauces, pizza sauces, and more.

Nutritional Value

Tomato purée is low in calories and fat and contains several important nutrients, including vitamin C, potassium, and fiber. It also contains lycopene, an antioxidant that has been linked to many health benefits, including reduced risk of heart disease and cancer.

Storage

Tomato purée can be stored in the refrigerator for up to a week. It can also be frozen for longer storage. Commercially packaged tomato purée often comes in cans or glass jars and can last for months if unopened and stored in a cool, dry place.

See Also

• Tomato sauce
• Tomato paste
• Cooking