What are the uses of tomato paste
Tomato paste, tomato puree, Paradeismark
English: Tomato pure
French: Concentr de tomates
Italian: Concentrato di pomodoro, Polpa di pomodoro
Spanish: Concentrado de tomato
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Tomato paste is a vegetable product made from fully ripe, strained tomatoes without peel and seeds from which a large part of the liquid has been removed and made into a paste. In Austria tomato paste is called March of paradise, in Switzerland as Tomato puree designated.
Commercial forms of tomato paste
Tomato paste is available on the market as a single, double and triple concentrate. Tomato paste is usually not seasoned, but the trade also offers tomato paste flavored with garlic, spices and herbs. However, these aromas are lost in soups and sauces that cook longer.
- Simply concentrated tomato paste has a dry matter of 14 to 22% in Germany and 12% in Switzerland.
- Twice concentrated tomato paste has a dry matter of 28 to 30% and 24% in Switzerland.
- Triple concentrated tomato paste has a dry matter of 36 to 40% and 36% in Switzerland.
Like mushrooms, cheese, especially in Parmesan, fish sauce or soy sauce, tomato paste naturally contains large concentrations of free, i.e. not bound in proteins. Monosodium glutamate is a glutamate and is chemically identical to industrially produced monosodium glutamate. According to German food law, monosodium glutamate in tomato paste does not have to be labeled as a food additive, as it is naturally contained in them.
Making tomato paste
Tomatoes from the field are mainly used for production. Tomato paste is produced directly in the growing countries. These include Italy, Spain, Greece, Bulgaria and Turkey. The tomatoes are first peeled and the seeds removed. Then the tomato pulp is strained and thickened by vacuum or heat. The tomato paste sold in stores is pasteurized for preservation.
Make tomato paste yourself
To prepare fresh tomato paste, fully ripe tomatoes are washed, roughly chopped and passed through a sieve (e.g. Flotte Lotte). The resulting peel and seedless pulp is brought to the boil in a saucepan 🛒 until the desired consistency is reached. Pour the hot mass into a suitable container. Tomato paste prepared in advance can be boiled down in preserving jars. The shelf life of the pulp is extended by adding salt and / or sugar.
Forms of sale and use of tomato paste
Tomato paste is sold as canned food in tubes, cans or screw-top jars. In the kitchen, tomato paste is mainly used for the preparation of soups and sauces. Tomato paste also serves as a base for the production of tomato ketchup, seasoning sauces or tomato juice as well as tomato powder, tomato semolina or tomato flakes.
Summary and brief information
- Vesuvius pudding is prepared with tomato paste
- The great Larousse Gastronomique. Christian, 2012 »
- Frank Brandes, Hermann Grüner, Conrad Krödel, Reinhold Metz, Marco Voll, Thomas Wolffgang: The young cook. Pfanneberg, 2015 »
- Günther Liebster: Product knowledge fruit & vegetables. Hädecke, 2002 »
- Hans-Joachim Rose: The Kitchen Bible: Encyclopedia of Culinary Studies. Tre Torri Publishing House, 2007 »
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