Tomato paste (doppio concentrato di pomodoro) is concentrated. So, it is thick and heavy with umami taste.
Pureed tomato (passata di pomodoro) is just mashed tomatoes. It is more liquid and has a fruity taste. It is more like fresh tomatoes.
It depends on what you want. You do not use tomato paste undiluted. You can mix it with ground meat and other vegetables like onions, carrots and celery to get a stronger umami taste and a reddish colour. It is even recommended to sear tomato paste for an even more intense flavour. You can use tomato paste for ragù alla bolognese (although I prefer fresh tomatoes).
You use tomato sauce if you want a lighter, fruitier taste. You can use tomato sauce undiluted, just with some pepper and basil leaves. This is all what you need for pasta pomodoro. You can also mix it with vodka and drink it.
Actually, I never use commercial tomato sauce. I always take fresh tomatoes and cut them into small cubes (think of pico de gallo). Or I take the skin off and mash them in a blender. Layers of pureed tomato and pureed avocado, topped with a shrimp or a piece of lobster, make a brilliant appetizer (we had it once in a Michelin-starred restaurant in France on a very hot day).
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