Tomato purée is a thick liquid made by cooking and straining tomatoes.[1] The difference between tomato paste, tomato purée, and tomato sauceisconsistency; tomato puree has a thicker consistency and a deeper flavour than sauce.[2][3]
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 sauceortomato 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.[4]
The standard consistency of tomato puree is more than or equal to 7% but less than 24% natural total soluble solids.[5]
Passata di pomodoro is an uncooked tomato purée, strained of seeds and skins.[6][7]Passata derives from the Italian verb passare, meaning 'to go through'.[8]
^Bev Bennett (2011). 30-Minute Meals For Dummies. Tomato puree is a thick liquid made by cooking and straining tomatoes.
^Barbara Ann Kipfer (2012). The Culinarian: A Kitchen Desk Reference. p. 561. The differences between tomato paste, tomato purée, and tomato sauce are texture and depth of flavor (the thicker the consistency, the deeper the flavor).
^Sudheer, K.P. & V.Indira (2007). Post Harvest Technology of Horticultural Crops. Vol. 7. p. 163. The product is very similar to tomato puree except that the solid concentration is more. Tomato paste is the product obtained by removal of peel and seeds from tomatoes, followed by concentration of juice by evaporation under vacuum.
^President's list of articles which may be designated or modified ... The United States International Trade Commission - 1990 - Numéro 6 - Page 2 "Tomato paste, which is generally more concentrated than puree, is used as a substitute for fresh or canned tomatoes in the preparation of dishes such as spaghetti, pizza, and pork and beans, as well as for sauces and ketchup. Tomato puree ..."
