Tomato paste

Tomato puree, in eastern Austria Paradeismark, Switzerland tomato paste, a paste made ​​from tomatoes, which is used in the kitchen, especially the preparation of sauces is.

Production

Tomato paste is produced from ripe tomatoes and sorted. Since only the tomato pulp is used, they are first peeled and seeded. Then add the tomato flesh is happening and concentrated by vacuum or heat and to make it durable, pasteurized.

For the production of tomato paste tomatoes are used primarily for the outdoor cultivation. The main European producing countries are Italy, Spain, Greece, Turkey and Bulgaria. The tomato paste is mostly already made ​​in the producing countries. Besides its use in the kitchen tomato paste is also a raw material for further processing, such as to ketchup.

For the preparation of sauces and spice ketchup also known as the tomato pulp is used along with tomato paste. This consists mostly of crushed fruit ingredients, will not happen and are appropriate preparations consistency.

Molding

Trade is tomato paste in tins, tubes or screw-top. Simply concentrated tomato paste contains 14 to 22 % dry matter, doubly concentrated tomato paste 28-30 % dry matter and triple concentrated tomato paste 36-40 % dry matter. In the Swiss Food Regulation, the minimum percentages are set at 12, 24 and 36%.

• Vegetable product
• Tomato as subject