As the name suggests, tomato paste is a thick paste made from tomatoes. It is made by cooking tomatoes slowly for a couple of hours which results in the water evaporating and a dense mixture remaining.
It is strained to remove the seeds, and is available in supermarkets in a tube or in small cans. As it is highly concentrated, only a tablespoon or two is enough and it is used to add flavour or to thicken up gravies like chicken makhani.
Compared to tomato paste, tomato puree requires tomatoes to only be cooked for a couple of minutes or enough to just soften them. Once softened, the tomatoes are processed and can be strained to remove the seeds. The resulting mixture is a homogeneous liquid that though flavourful is not as concentrated or dense as
The resulting mixture is a homogeneous liquid that though flavourful is not as concentrated or dense as paste. Puree has a milder and fresher flavour, and it used in dishes such as pizza sauce, soup or even salsa.
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