What Is Tomato Puree?
Tomato puree is a mixture of cooked and strained tomatoes
that has been mixed together. Tomato puree 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. Puree 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 pureed 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 Puree vs. Tomato Paste: What's the Difference?
Tomato puree 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 puree. Tomato paste is a thick
paste that must be spooned or squeezed from a jar. Like a blended sauce, tomato
puree is thinner and more liquid. Tomato puree is occasionally formed from a
combination of tomato paste and water, whereas paste is made from decreased
puree.
2. One of them is tastier than the other. Tomato paste is
sweeter and milder than tomato puree, 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 puree 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 puree is used in a variety of Italian sauces, including pizza sauce, as well as sauce-based condiments such salsas and dips.
Tomato Puree 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 puree for paste and vice versa.
1. Use tomato paste instead of tomato puree. If you run out
of tomato puree (or don't have enough fresh tomatoes to make your own), you can
produce a tomato puree 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. Puree 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.)
