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''Understanding The Difference Among the Tomato Concasse, Tomato puree, Tomato paste and Tomato sauce''


1. Tomato Concasse
Tomato concasse is a roughly chopped tomatoes with no skin and seeds. The procedures of making tomato concasse are core the tomato, score the tomato, blanch the tomato, shock the tomato in cold water and peel and de-skin the tomato and chop which is a tomato concasse. The term concasse is derived from the French which means crush or grind in English translation. It is refer to the vegetables or fruits that has been crush or ground. Concassed is also considered to finely chopped foods such as tomato, onion, cucumber and so on. concasse means crush or finely chopped. It is used in the preparation of sauce and soup.


2. Tomato Puree
Tomato puree is defined as a thick liquid made by cooking, griding and straining tomatoes. It is just made from tomatoes, no any seasoning is added. Tomato puree can be in the raw or cooked, for raw form just chop the tomatoes and fine grind and strain. For the cooked puree, chop it boil it in little water (if required) and fine grind and strain it. It is used in the preparation of soup, sauce and curries.


3. Tomato paste
Tomato paste is made by reducing the tomato puree, it is more thick, smooth, deep red paste with a sweet and highly concentrated flavor. The process of making tomato puree are cooked, grind, strain and again cooked to evaporate moisture | reduce the water content. Skinless tomato is used for tomato paste, but with skin can use with tomato puree. It can be simple or seasoned tomato paste.


4. Tomato sauce
Tomato sauce is a thick liquid which can be smooth or chunky texture. It is made by adding some flavor and seasoning in the tomatoes. It is use for adding in pasta and other food to complete the dish. Tomato sauce can vary in flavors and texture in countries like Italy, Spain, France.


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Content Writer : Chef BBS



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