Thursday, May 11, 2017

Tomato paste

The fruit of an annual plant or short-lived perennial Lycopersicon esculentum of which some varieties grow to over 2.5 m high whilst others are low bushes. Tomato paste is tomato puree that has been cooked to remove almost all moisture.

Tomato paste is thus a concentrated source of flavor, color and thickening power. It is also an effective emulsion stabilizer.
Tomato paste is mixed with water then boiled with a small amount of oil. When the water evaporates the paste is then stir-fried for a couple of minutes or so. This makes all the difference. When this is not done, the flavor of tomato paste is strong and can be very unpleasant.

The paste lends a deeper, rounded tomato flavor and color to many slow-simmered paste sauces as well as to Italian soups and stews.
Tomato paste
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