The main difference between tomato paste and tomato puree is that when you cook tomatoes for many hours you get tomato paste, whereas when you cook tomatoes for a short period of time, you get tomato puree.
Tomato paste vs. tomato puree
Both tomato paste and tomato puree are generally used in many cooking recipes. Many think that they are similar, but the fact is that they are not the same. Although both are made from one main ingredient; Ripe red tomatoes, but the difference lies in the consistency of their texture when cooked and prepared. Tomato paste is thick and tomato puree is fine. Tomato paste has a rich texture in consistency, while tomato puree is fine in consistency. Tomato paste has an intensely sweet taste, like dried tomatoes. But tomato puree has a fresh flavor and a mild flavor. Small amounts of tomato paste are used to flavor in soups and also in stews, and it is also used in sauces to thicken its consistency. Tomato puree, on the other hand, It is the basic base that makes pizza sauce, dips, and marinara sauce. along with spices and seasonings. Tomato paste can be made into tomato paste by diluting its texture with water, but tomato paste cannot be converted into tomato paste. Tomato paste is concentrated in nature, while tomato puree is not. Tomato paste is a thick liquid and tomato puree is thicker.
|Tomato paste||Tomato puree|
|Cooked for a long time||Briefly cooked|
|Intensely sweet||With mild flavor|
|About 5 to 7 days when refrigerated||Approximately 3 to 4 days when refrigerated|
|Thick liquid consistency||Fine liquid consistency|
What is tomato paste?
A tomato paste is a dense liquid made from cooking tomatoes together with straining. This pasta has a long cooking process and is highly concentrated. A pasta always maintains its shape when spread out on a plate. It is a very common ingredient used in many dishes of Italian cuisine. As it is cooked over and over again many times, it has a very rich texture. During cooking, the seeds are removed. No preservatives or additives are added. It is a thick sauce with a sweet taste that is used to intensely flavor savory dishes. It is spread as a pizza base and in stews due to its tomato element. Tomato paste can be made into a tomato puree by mixing water in the proper proportions.
What is tomato puree?
Tomato puree is made by cooking tomatoes lightly. It is done very quickly at home, even by a newbie. It resembles tomato juice in that it has a very fine consistency. Like a very fine liquid, it spreads all over the place without forming. It has a mild flavor but very fresh to taste. Tomato puree is not very concentrated, but a rather diluted version of tomato paste. You can make a tomato puree with a tomato paste. But a tomato puree can never be turned into a tomato paste. It is used as a flavor enhancer and spices are added to increase its intensity. When tomato based aromas are required, tomato puree is added to those dishes. Some dishes that need additional liquid also use it, as it is a liquid. The soups,
- A tomato paste is a thick liquid and a tomato puree is finer.
- Tomato paste has a sweet taste and a tomato puree has a mild taste.
- A tomato paste is used as a single flavoring in dishes and a tomato puree is often mixed with spices to enhance the flavor of a meal.
- Tomato paste requires a longer cooking time and process compared to a tomato puree that is easily made in a short period of time.
- A tomato paste can be stored for a longer period of time in the refrigerator and tomato puree can be stored refrigerated for a short period of time.
- A tomato paste is very concentrated. A tomato puree, on the other hand, is not concentrated but smooth.
Tomato paste and tomato puree are used in many dishes and are made with tomatoes. Both have different consistencies, nature, flavor and even their cooking methods and their cooking time vary greatly. The amount of tomato flavoring is different in both. A tomato puree can be easily made from a tomato paste, but in the absence of a tomato paste, a tomato puree can never be made into a tomato paste. They both have different locations in various cuisines around the world.