In this brief guide, we will answer the query, “Can I use tomato paste instead of tomato puree?” and will discuss the difference between tomato paste and puree.
Can I use tomato paste instead of tomato puree?
Yes, you can use tomato paste instead of tomato puree. Tomato paste and water are both used in the same ratio! This has a tomato puree-like taste and texture. Most cans of tomato puree include this mixture. Use 1/4 cup tomato paste and 1/4 cup water in place of the 1/2 cup tomato puree.
Tomato Paste vs. Puree: What Does the Law Say?
Tomato paste must include at least 24 percent tomato soluble solids, whereas tomato puree has between 8 and 24 percent tomato soluble solids, according to the US Food and Drug Administration. There are no seeds, peel, or other non-tomato components included in these tomato concentrates. There are a variety of ingredients that go into tomato paste and puree, but only Roma tomatoes and citric acid are used by most manufacturers.
Tomato Puree may be substituted with tomato paste
While tomato puree is easily accessible at the grocery store, it’s not always practical to put the food on hold and go out to get a few cans on the way home from the shop. It’s not all bad when you need tomato puree but all you have is tomato paste in the cupboard. Tomato puree may be substituted with a diluted container of tomato paste.
Tomato paste can be opened by opening the can. Use 1/4 to 1/3 cup of the pasta and 3/4 cup water to make a paste solution. Heat a little oil in a small saucepan before adding the purée to help conceal any metallic flavors. Onion, garlic, and other seasonings may be added to the mixture as well. Cook for a few minutes on each side. Tomato puree may be swapped out for a paste and water combination in a 1 to 1 ratio.
Make Tomato Puree at Home
You may create your tomato puree if you have an excess of fresh tomatoes. While professional and amateur canners often use Romas or other plum tomatoes to create their puree, you can use any kind of tomato to make your own. Remove the stem end of your tomatoes and carefully wash them. Make it easier to peel tomatoes by slicing an “X” into the bottom of each one.
Bring a big saucepan of water to a rolling boil over high heat. Put the tomatoes in the hot water with tongs. Cook for 5 to 15 minutes, depending on how long you want your soup to be tender. Toss the tomatoes in cold water once they’ve finished cooking.
Peel the tomatoes as soon as the skin begins to break after they have cooled. To remove the seeds, either cut the tomatoes in half and do so now or puree the tomatoes and then drain the puree to do so later. Blend or process the seeded or whole tomatoes in a food processor until smooth. Tomatoes, in a food processor, until smooth.
To enhance the taste and prolong the shelf life of the puree, combine 1/2 cup vinegar with 1/2 cup sugar and 1 tablespoon salt per 2 pounds of fresh tomatoes. Bring the puree to a boil, then reduce the heat and simmer for 30 to 60 minutes, depending on how thick you want your puree. Depending on how thick you want your tomato puree, you may use it in your recipe, chill or freeze it in smaller containers, or can it in a hot water bath.
Difference between tomato paste and puree
There is one common component between tomato purée and paste: tomatoes. However, there are a few noteworthy differences that separate these two seemingly similar components into completely different food groups:
Method of Preparation
Lightly simmering tomatoes results in tomato purée, which is then puréed into a liquid. In contrast, tomato paste is cooked for a longer time than tomato purée. The seeds and peels are removed from the cooked tomatoes before the concentrate is reduced to a thick paste.
There is a big difference in the consistency of pureed tomatoes compared to tomato paste. The liquid would expand and fill the pan like a thick soup if you poured a can of purée into an unheated pan. The solid nature of paste means that even if you dump it into a cold pan, most of it will stay intact.
The strength of the taste
Because of the longer boiling period, tomato paste has a more complex flavor than tomato purée. When cooked over long periods, the flavors get richer, with the result tasting like a sun-dried tomato. The fresh tomato flavor is more prevalent in tomato purée than in pureed tomatoes.
Tomato paste is often used in cooking as a thickener or flavor enhancer in sauces and soups. Sauces and condiments with a thin tomato foundation, including salsa, spicy sauce, marinara, and pizza sauce, are made using tomato purée as the base.
To check out the recipes with tomato paste and puree, click here
Other FAQs about Tomato Paste that you may be interested in.
In this brief guide, we answered the query, “Can I use tomato paste instead of tomato puree?” and discussed the difference between tomato paste and puree.