Tomato puree is a kitchen staple, adding rich flavour and depth to countless dishes. But how much do you really know about this versatile ingredient? From its humble beginnings to its essential role in cuisines worldwide, this guide explores everything you need to know about tomato puree, including preparation tips, cooking techniques, nutritional information, and delicious pairing suggestions. Get ready to elevate your cooking!
Tomato Puree: Your Ultimate Guide
1. History of Tomato Puree:
Tomato puree's story is intertwined with the broader history of tomatoes themselves. Originating in South America, tomatoes were brought to Europe in the 16th century by Spanish explorers. Initially, they weren't widely embraced, often viewed with suspicion. However, the Italians, known for their culinary innovation, were among the first to embrace the tomato. Tomato puree, a concentrated form of cooked tomatoes, likely emerged in the 17th and 18th centuries as a way to preserve the summer harvest. It quickly became a foundational ingredient in Italian cuisine, enriching sauces, stews, and soups. The process of making puree also allowed for more convenient transportation and storage. This led to its widespread use in European and subsequently, global cuisines. Over time, different regional variations of tomato puree developed, often reflecting local preferences for sweetness, acidity, and thickness.
2. Cooking Techniques:
Tomato puree is incredibly versatile and lends itself to numerous cooking methods:
- How to cook tomato puree (general overview): Tomato puree is typically added to dishes during the simmering stage, where its flavours can meld with other ingredients. Stir it into soups, stews, sauces, and casseroles to add depth of flavour and thicken the consistency.
- How to prepare tomato puree for cooking: Tomato puree is ready to use straight from the tin or jar. There is very little preparation required! It is already cooked, so the only thing you may have to do is open the packaging. You can add it directly to your recipes.
- How to grill tomato puree: Tomato puree isn't directly grilled on its own. It is rarely grilled. Instead, it's used as an ingredient in dishes that can be grilled, such as adding it to marinades for grilled meats or vegetables. Also, you can cook it on a grill if you add it to a pan.
- How to bake tomato puree: Again, tomato puree isn't baked on its own. Instead, incorporate it into baked dishes like lasagne, pasta bakes, or pizza sauces. Adding tomato puree to the other ingredients and baking them together is a common method.
- How to sauté tomato puree: Sauteing isn't a typical method with tomato puree. However, you can briefly sauté tomato puree with other ingredients (like onions and garlic) to enhance their flavours before adding other ingredients.
3. Ingredient Preparation:
Since tomato puree is a processed product, there is no fresh preparation required.
4. Storage:
Proper storage is crucial to maintain the quality and safety of tomato puree.
- How to store tomato puree (short-term and long-term):
- Unopened: Store unopened tomato puree in a cool, dry, and dark place, such as a pantry or cupboard.
- Opened: Once opened, transfer any unused tomato puree to an airtight container (glass or plastic). Refrigerate immediately.
- How long does tomato puree typically last under different storage conditions?
- Unopened: Tomato puree can last for 12-18 months, or sometimes even longer, past the best-before date if stored properly in a cool, dry place. Always check the date.
- Opened (refrigerated): Use opened tomato puree within 5-7 days. If you have a particularly small amount, it can be frozen. Pour the tomato puree into an ice cube tray or small container, allow it to freeze, and store for a couple of months.
5. Substitutions:
- Good substitutes for tomato puree:
- Tomato paste: This is the closest substitute, being even more concentrated. Use about half the amount of tomato paste as you would tomato puree, and add a little water to adjust the consistency.
- Crushed tomatoes or diced tomatoes: Blend or process these to a smoother consistency. You may need to cook them down a little to reduce excess liquid. If you are substituting with canned tomatoes you may need to add spices such as herbs to ensure a similar flavour profile.
- Passata (sieved tomatoes): This is a good option for a milder flavour. You may need to cook it for a longer period to intensify the flavour.
6. Nutritional Information:
Tomato puree is a concentrated source of nutrients.
- Tomato puree nutrition facts (per 100g, approximate values - values can vary depending on the brand and specific processing method):
- Calories: 50-70 kcal
- Carbohydrates: 10-15g
- Protein: 2-3g
- Fat: 0-1g
- Fibre: 2-3g
- Key Vitamins and Minerals: Vitamin A (as beta-carotene), Vitamin C, Potassium, Vitamin K, and some B vitamins.
- Key health benefits:
- Lycopene: This powerful antioxidant is responsible for the red colour and is linked to various health benefits, including a reduced risk of certain cancers and heart disease. The lycopene in tomato puree is particularly bioavailable (easily absorbed by the body) due to the cooking and processing involved.
- Vitamin C: An important antioxidant that supports the immune system.
- Potassium: Important for blood pressure regulation.
- Fibre: Aids digestion.
- Allergies and sensitivities: Tomato puree is generally safe for most people. However, some individuals may have a tomato allergy or sensitivity. Symptoms can range from mild (itching, hives) to severe (anaphylaxis, though this is rare). Be aware of potential sensitivities to the acidity, which can exacerbate acid reflux in some people. Check labels carefully for added ingredients, such as gluten or preservatives, if you have specific dietary restrictions.
7. Pairing:
Tomato puree's rich flavour makes it a perfect ingredient to many dishes.
- What flavors and ingredients go well with tomato puree in culinary applications?
- Herbs: Basil, oregano, thyme, rosemary, parsley.
- Vegetables: Onions, garlic, carrots, celery, peppers.
- Spices: Garlic, chilli flakes, black pepper, bay leaves.
- Meats: Beef, chicken, pork, lamb, meatballs.
- Dairy: Parmesan cheese, cream, ricotta.
- Classic Combinations: Tomato puree is a cornerstone of Italian cuisine, featuring in pasta sauces (spaghetti Bolognese, arrabbiata), pizzas, stews, soups (minestrone, tomato soup), and casseroles.
8. Cleaning and Washing:
Since tomato puree is a processed product, there is no cleaning or washing required. Ensure the packaging is clean and intact before use.
9. Ripeness:
This section is not applicable to tomato puree, as it's a processed product of already-ripe tomatoes.
Facts You May Not Know
- Tomato puree is a concentrated form of tomatoes, achieved by cooking and straining fresh tomatoes.
- The high lycopene content in tomato puree has been linked to various health benefits.
- Tomato puree is a key ingredient in many cuisines, especially Italian cuisine.
- Unopened tomato puree can last for a considerable time if stored correctly.
- Once opened, tomato puree should be refrigerated promptly to maintain quality and safety.
FAQs
Yes, you can make tomato puree at home by cooking and blending fresh tomatoes, then straining the mixture to remove seeds and skins. You can also control the level of seasoning and concentration.
Is tomato puree the same as tomato sauce?While the terms are sometimes used interchangeably, tomato puree is generally a more concentrated version of tomato sauce. Tomato sauce may have added ingredients like herbs, spices, and sweeteners, while tomato puree is simply concentrated cooked tomatoes.
Can I freeze tomato puree?Yes, tomato puree can be frozen. Portion it into freezer-safe containers or ice cube trays for convenient use later. The flavour and texture remain mostly intact.
What's the difference between tomato puree and passata?Tomato puree is more concentrated and has a thicker consistency than passata. Passata is made from pureed, strained tomatoes that haven't been cooked down as much, so it is a thinner consistency.
What is the best type of tomato for making puree?Roma or other plum tomatoes are often preferred for making tomato puree because they have less water content and more flesh than other varieties, making for a thicker puree.