What Is Tomato Purée?
Tomato purée is a mixture of cooked and strained tomatoes
that has been mixed together. Tomato purée is made by blending ripe tomatoes,
salt, and citric acid (like lemon juice) in a blender or food processor to
achieve a deep, sour flavour. Purée is commonly sold as a canned tomato product,
but you may create it with ripe plum or Roma tomatoes at home.
What Is Tomato Paste?
Tomato paste is a thick culinary concentration formed from
tomatoes that have been pureed. Cook the tomatoes first, then strain and recook
them to make tomato paste. This results in a thick, dense paste with more body
and sweetness than puréed tomatoes but less acidity. Many tomato soups, stews,
sauces, and ground meat meals including meatballs, meatloaf, and tacos employ
tomato paste as a thickening agent.
Tomato Purée vs. Tomato Paste: What's the Difference?
Tomato purée and paste are created from boiled and blended
tomatoes and are commonly used in soups, stews, and sauces to provide flavor
and texture. Tomato puree and paste, on the other hand, have some distinct
differences.
1. They don't have the same consistency. The consistency of
tomato paste is thicker than that of tomato purée. Tomato paste is a thick
paste that must be spooned or squeezed from a jar. Like a blended sauce, tomato
purée is thinner and more liquid. Tomato puree is occasionally formed from a
combination of tomato paste and water, whereas paste is made from decreased
purée.
2. One of them is tastier than the other. Tomato paste is
sweeter and milder than tomato purée, which has the acidic flavour of raw
tomatoes.
3. They're cooked in a unique way. Cooked and strained
tomatoes are used to make both tomato paste and tomato puree. Tomatoes used to
manufacture paste, on the other hand, are cooked longer and reduced to a
concentrate once the water has evaporated. Tomato purée is a smooth tomato
mixture that is thicker than a sauce but not as thick as a paste.
4. They're applied in distinct ways. With a few tweaks, puree and paste can be used similarly, but tomato paste is normally retained for thickening tomato sauces (like marinara) or adding extra flavour to pasta sauce or pizza sauce. Tomato purée is used in a variety of Italian sauces, including pizza sauce, as well as sauce-based condiments such salsas and dips.
Tomato Purée and Tomato Paste Substitutes
Instead of going to the store, you can use tomato puree to
make your own homemade tomato paste. Continue reading to learn how to swap
tomato purée for paste and vice versa.
1. Use tomato paste instead of tomato puree. If you run out
of tomato purée (or don't have enough fresh tomatoes to make your own), you can
produce a tomato purée alternative by mixing equal parts tomato paste and water.
If your recipe calls for a cup of tomato puree, mix half a cup of tomato paste
with half a cup of water until it achieves the necessary consistency.
2. Use tomato puree instead of tomato paste. Purée can be
used in place of paste at a 1:3 ratio. Use three teaspoons of puree for every
tablespoon of tomato paste in the recipe. In a saucepan, cook the puree until
the water content is reduced and it thickens into a pastier consistency.
 in a blender or food processor to achieve a deep, sour flavour. Pure is commonly sold as a canned tomato product, but you may create it with ripe plum or Roma tomatoes at home.)