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"Information here is provided for discussion and educational purposes only. It is not intended as medical advice or product or ingredient review/rating. The information may not apply to you and before you use or take any action, you should contact the manufacturer, seller, medical, dietary, fitness or other professional. If you utilize any information provided here, you do so at your own risk and you waive any right against Culinary Communications Private Limited, its affiliates, officers, directors, employees or representatives.”
Description
Tomato concentrate is a thick paste made by cooking tomatoes for several hours. The long hours of cooking help to reduce the water content which is then followed by straining out of the seeds and skins, and cooking the liquid again to reduce the base to a thick, rich concentrate. This thick concentrate has a bright red colour. Tomato concentrates can be used to intensify flavor over time in slow-cooked recipes or can quickly add a burst of tangy flavors.
Tomato puree v/s concentrate
The main difference between tomato puree and tomato paste is the texture — tomato puree is a thick sauce of cooked and strained tomatoes, while tomato paste is concentrated tomatoes that have been cooked, strained and cooked again. Both may be used in cooking, although they are not interchangeable.