Ingredient (english)

Tomato puree

Tomato puree

Tomato paste (French tomato paste) concentré de tomates, ital. Concentrato di pomodoro, span. conserva de tomate) is available in tubes and small cans. When I write e.g. 3 cans of tomato pulp in my recipes, I always mean the small cans with 70 g content. Tomato pulp is made from peeled and seeded ripe tomatoes, which are boiled down after passing to a thick creamy paste. Since tomato pulp is a very spicy concentrate of tomatoes, I dilute the tomato pulp with water. For tomato sauces, I fill each can with water once after removing the tomato pulp. This way you get the right amount to dilute quickly and easily. Tomato pulp can also be diluted with wine or broth, depending on the recipe. If you only want to season stews or soups with a small amount such as a teaspoon or tablespoon of tomato pulp, the resealable tubes are better suited. Tomato pulp is also used to season dips, cocktail sauce or tomato ketchup.

All data per 100 g:
Calories
Carbohydrates
Protein
Fat
108 kcal
18 g
6 g
1 g

Recipes with Tomato puree

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Avocado Prawns Cocktail
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Baked tomatoes meatballs
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Bavarian goulash soup
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