Tomato purée
Food
From Wikipedia, the free encyclopedia
Tomato purée is a thick liquid made by cooking and straining tomatoes.[1] The main difference between tomato paste, tomato purée, and tomato sauce is consistency; tomato puree has a thicker consistency and a deeper flavour than sauce.[2][3]
Differences
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 sauce or tomato 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]
