Condiments

Tomato Puree

Taste Profile Intense Umami (Savoury), Sweet, Sharp/Acidic, slightly Metallic (if raw), Thick

The umami bomb of the kitchen. Tomato purée is made by cooking fresh tomatoes, straining out the skins and seeds, and then vacuum-evaporating the water until the mixture reduces to a thick, dark red paste (usually 28-30% solid content). Unlike "Passata" (which is just sieved uncooked tomatoes) or "Tomato Sauce," this is a concentrate. It is not meant to be eaten as a sauce; it is a structural ingredient used to add body, colour, and a deep, savoury richness to stews and soups.

Culinary Notes

The Golden Rule (Fry it out): You must never just stir raw tomato purée into a liquid. It has a harsh, metallic, raw flavour. You must add it to the hot fat (with the onions/garlic) and fry it for 1-2 minutes until it turns a rusty brown colour. This process (caramelisation) cooks out the metallic acidity and unlocks the deep, sweet umami flavour.

Thickener: Because it has such low water content, it acts as a thickener. Adding a tablespoon to a watery bolognese or casserole will help bind the sauce together.

The "Tube vs. Tin" Debate: The tubes are generally superior for home cooks. Once you open a small tin, the metal edges oxidise quickly, giving the remaining paste a tinny taste within a day. A tube prevents air exposure, allowing it to keep in the fridge for weeks.

Umami Boost: It is rich in natural glutamates. Chefs often sneak a teaspoon into beef stews or even gravy, not to make it taste like tomato, but to enhance the "meatiness" of the beef.

Health & Folklore

Lycopene Hero: Processing and heating tomatoes actually makes the antioxidant Lycopene more absorbable by the body. Tomato purée is one of the most concentrated sources of Lycopene available, known for heart and prostate health.

Low calorie, fat-free flavour enhancer.