Sunday, January 25, 2009

Sauce Sense - Tomatoes

With all the tomato pastes, sauces and purees available in stores, things can get a little confusing! Heres a quick breakdown of what's what.

Passata - crushed, strained tomatoes. Use in pasta sauces, soups and salad dressings.
Tomato puree - slightly thicker than passata. Made of briefly cooked, strained tomatoes. Perfect for pizza toppings and pasta dishes.
Tomato paste - tomatoes cooked for several hours and reduced to a thick concentrate. Use to enrich stews and soups.
Canned tomatoes - whole or chopped, available plain or with seasonings.

No comments:

Post a Comment