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28th July 2021, 21:19 | #1 |
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Tomato Puree
Got a tomato puree question. Maybe some of our Italian members would like to comment.
For as long as I can remember I've been using Roma brand tomato puree (don't know how widely available it is outside where I live). Recently I was told the best brand was Cirio. I'm interested in knowing which is the best brand. Do Italians have a go-to brand, and if so what? |
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29th July 2021, 03:00 | #2 |
Walking on the Moon
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Cirio is the leading brand, and is of good quality: I use its puree and peeled plum tomatoes all the time.
Never tried the Roma brand (perhaps it is made for the export market only).
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29th July 2021, 03:05 | #3 |
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would suggest this instead
Use San Marzano tomatoes and make your own These distinctive plum tomatoes are the most celebrated of the many kinds of canned tomatoes imported from Italy.
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29th July 2021, 03:43 | #4 | |
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Got a recipe? I'd be interested in trying it out. |
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29th July 2021, 09:20 | #5 | ||
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Quote:
Quote:
there are many recipes for this, keep it simple this one you just peel the skins off by a little boiling, and then put in the processor (a normal blender won't take out the seeds etc if that's of interest) I've done it without peeling the skins, but that's your choice. you can add other things, like basil, garlic, etc if you want this will give you a non-cooked sauce, then add it as you wish when cooking How to make tomato puree - Quick and easy tomato puree recipe Tomato puree is a thick liquid made by cooking and straining tomatoes. The difference between tomato paste, tomato puree, and tomato sauce is consistency, tomato puree has a thicker consistency and a deeper flavor. The definitions of tomato puree vary from country to country. In the US, tomato puree is a processed food product, usually consisting of only tomatoes, but can also be found in seasoned form. It differs from tomato sauce or tomato paste in consistency and content; tomato puree generally lacks the additives common to a complete tomato sauce, and does not have the thickness of paste. To prepare tomato puree, ripe tomatoes are washed and the leaves and stem are removed. Some processors remove the skin of the tomato as well. The fruit flesh is then mashed or mechanically chopped to the desired consistency. Tomato puree can be used in soups, stews, sauces, or any other dish where the tomato flavor is desired, but not the texture. It is less often used by professional chefs, who find it to have an overly cooked flavor compared to other forms of canned tomatoes. This is sometimes a non-issue, as in long-cooked dishes, but in quick sauces such as a marinara sauce it is undesirable. For homemade tomato puree we need only ripe tomatoes.Washed and clean the tomatoes and removed the stems.Then boil the tomatoes for couple of minutes and then remove the skin and slice them and grind them in blender.Your tomato puree is ready.You can store this homemade tomato pure into your refrigerator for couple of days.You can use this pure into your curry, soups,also you can make sweet pickles or any kind of gravy. Code:
Website : barnaliskitchen.com
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30th July 2021, 16:17 | #6 |
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The Stanislaus brands are highly respected in the pizza industry. We used Full Red for crushed tomatoes. Full Red, 7/11, Saporito are all high quality. They do make puree and paste. They only sell in No. 10 cans (restaurant size) however, but I like to buy it from Amazon and then re-can them in smaller jars. A pain, but so worth it.
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31st July 2021, 01:28 | #7 | |
Walking on the Moon
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Add to that the fact that genuine San Marzano are only available when they are in season. Buying commercially made paste, from a very reputable house such as Cirio, makes it possible to always have close to hand a quality product for a far lower cost (both monetary, and time-wise). Hope I aren't coming across as too argumentative...
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