what is the difference between

R

rb878

New member
Strained tomatoes, tomato sauce and pureed tomatoes?
Are strained tomatoes used any differently from pureed?

--

Today's mighty oak is just yesterday's nut that held its ground.
 
Brooklyn1 wrote:

I haven't heard of them either. Possibly a misread of "stewed" tomatoes.

I think the canned tomato spectrum runs something like:

Whole
Stewed
Crushed
Pureed
Sauce

From least to most processed.
 
On Feb 27, 7:55?pm, Brooklyn1 wrote:

Crap tomato juice is made like that. Good tomato juice -- like Heinz
from Canada, and several private label brands -- is not.


People who do that have TIAD -- like brokelyn
 
On Sun, 27 Feb 2011 20:44:14 -0600, "Pete C."
wrote:


I haven't opened the box yet to see. It's Pomi brand, but the picture
on the box looks like it's between crushed and sauce.

Makes sense, thanks.


--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Sun, 27 Feb 2011 21:53:55 -0500, Jim Elbrecht
wrote:

Informative article... now I know what it is - thanks!

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Mon, 28 Feb 2011 04:38:36 +0000 (UTC), Nad R
wrote:


I'm not familiar with a commercial pureed tomato product. Would that
be AKA "crushed"?

--

Today's mighty oak is just yesterday's nut that held its ground.
 
Pete C. wrote:


tomato sauce has other ingredients in it also.
Never heard of "strained" either, but it isn't too hard to imagine what
they are.
 
Dan Abel wrote:

Hey! I've purchased those before and never thought to call them
strained. I just though of them as crushed tomatoes.
 
On Feb 27, 9:55?pm, Brooklyn1 wrote:

Yes in the commercial sense it's "tomato paste" but I don't ever buy
tomato paste, I find it bitter and I don't eat a lot of tomato based
foods so it's a waste to me. I like to get a can of tomato juice for
the odd pitcher of Bloody Mary's, I splash a bit in my pot roast, I
buy diced and/or crushed tomatoes for chili and the like, but I don't
find much use for cans of tomato paste. Guess I just don't care for
it. *shrug*
 
In article ,
Goomba wrote:


I wonder if it just means drained.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller
 
On Mon, 28 Feb 2011 04:47:59 +0000 (UTC), Nad R
wrote:


The seeds and skins are removed from pureed, sauce, most crushed, and
paste... in the US they just don't call it "strained"... and in fact
they're not actually strained, seeds and skins are removed with those
cone type food mills, only far larger in commercial operations.
 
On Mon, 28 Feb 2011 06:26:09 -0500, "dejablues"
wrote:


When you make it at home, but the canned tomato sauce you buy is not
cooked, it's minimally heated. Most all canned/bottled tomato
products are made from tomato concentrate (paste). Commercial tomato
paste is not cooked, it's minimally heated to ensure food safety
during sealing. Tomato paste is made by extracting water under
vacuum... there are web sites that explain the process and how
expensive the machinery. But many food products have their water
removed to save the high cost of transporting, um water. It costs
much less to transport tomato paste and then reconstitute it at the
local distribution centers. Many of those huge sleek refrigerated
stainless steel tanks one sees traveling the interstates/RRs are
filled with tomato paste on their way to local canneries/bottlers.

There are web sites with more detailed explanation of this old topic
that has been discussed here often over many years but I don't have
time today to research once again:
http://www.tomatomachinery.com/1_tomato_mango.html
 
On Sun, 27 Feb 2011 23:46:01 -0800 (PST), projectile vomit chick
wrote:


Tomato paste is bitter because it's concentrated... when reconstituted
it's no longer bitter. Frozen OJ concentrate is bitter too until
reconstituted. For the occasional bloody mary buying tomato juice is
fine but for those who use a lot of tomato juice, for
drinking/cooking, make your own from paste and report back.... I make
tomato soup from paste very often, at least once a week I make tomato
egg drop from paste, not at all bitter, in fact better tomato taste
than any other. I don't have time now but if you go to the Sacramento
tomato juice site it clearly says made from tomato concentrate, if you
happen to have a can says so in its label too... Heinz ketchup says
made from tomato concentrate right on its label. It's not possible to
make fresh tomato tasting products at home... any one claims they make
tomato paste at home is fulla doodoo... reducing watery smushed
tomatoes over heat in a pot on your stove is NOT tomato paste, it's
tomato sludge. Many years ago folks used to rehydrate sun dried
tomatoes but that no more tastes like tomatoes than raisins taste like
grapes.
 
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