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]
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]
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]
Tomato puree is a thick liquid made by cooking and straining tomatoes.
The differences between tomato paste, tomato purée, and tomato sauce are texture and depth of flavor (the thicker the consistency, the deeper the flavor). [..] Tomato sauce is [..] sometimes flavored with [vegetables] and herbs.
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.
