Tomato paste is a thick paste that is made by cooking tomatoes for several hours to reduce moisture, straining them to remove the seeds and skin, and cooking them again to reduce them to a thick, rich concentrate.
In contrast, tomato purée is a liquid with a consistency between crushed tomatoes and tomato paste, and consists of tomatoes that have been boiled briefly and strained.
Tomato paste was traditionally made in parts of Sicily, southern Italy and Malta by spreading out a much-r
Tomato paste was traditionally made in parts of Sicily, southern Italy and Malta by spreading out a much-reduced tomato sauce on wooden boards. The boards are set outdoors under the hot August sun to dry the paste until it is thick enough, when scraped up, to hold together in a richly colored, dark ball.
Today, this artisan product is harder to find than the industrial (much thinner) version.
Commercial production uses tomatoes
with thick pericarp walls and lower overall moisture,these are very different from the tomatoes
you will find in a supermarket.
|% Daily Value*|
|Total Fat 0.5 g||0%|
|Saturated fat 0.1 g||0%|
|Polyunsaturated fat 0.2 g|
|Monounsaturated fat 0.1 g|
|Cholesterol 0 mg||0%|
|Sodium 59 mg||2%|
|Potassium 1,014 mg||28%|
|Total Carbohydrate 19 g||6%|
|Dietary fiber 4.1 g||16%|
|Sugar 12 g|
|Protein 4.3 g||8%|
|Vitamin A||30%||Vitamin C||36%|
|Vitamin D||0%||Vitamin B-6||10%|
|*Per cent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|