This is really important to know the uses of tomato paste and tomato puree; because when you are aware of that, you can recommend and sell these products to a wider range of nations that are not even familiar with these delicious condiments and are not currently using them for culinary purposes. It is noted that these tomato products are used solely for cooking a huge variety of food in many countries. Basically; Tomato paste is made by cooking tomatoes for an extended period of time, extracting as much water as possible as well as their seeds and peel. It's simply a highly concentrated tomato. Yes, tomato paste that has been double-concentrated is even more concentrated. Because a smaller amount of paste can contain as much flavor as a bigger amount of chopped canned tomato, this is handy when fresh tomatoes aren't in season, unavailable, or take up too much space for whatever reason. 
That makes it a versatile tomato-based ingredient for a variety of tomato-based dishes. Tomato paste and tomato puree both add a tremendous flavor to our foods such as soup, chicken, meat, etc. The other function of tomato paste and tomato puree is in food factories. A lot of canned food production units are in need of tomato paste as their ingredients. Tomato paste products available in different sizes are sold in all supermarkets and they are used widely in restaurants as well; this means that there are really great opportunities for importing and exporting this product.
Tomato Paste vs Tomato Puree
Thanks to a food mill, blender, or food processor, tomato puree is silky and smooth with a rich consistency. This adaptable sauce begins with fresh tomatoes that have been cooked for 15 to 30 minutes, allowing the fluids to create the flavor and almost-runny texture. The mixture is then allowed to cool before being swiftly pureed for a velvety texture. However, the remaining peel and seeds are squeezed for a thinner version. Tomato paste, on the other hand, is thicker and denser since it has been cooked for a long time and reduced to nearly half its original volume. Some people prefer to stew the paste for two hours, while others prefer to cook it for five hours. It can be quite thick, so if you want to thin it up with a little water, that's up to you. Instead of boiling it a second time, you can dry it out in the sun after straining it. 
In addition; there are differences in cooking as well. Tomato puree can be used in a variety of cuisines. This superb ingredient, which is packed with tangy notes, provides delectable hints to soups, salsas, and stews, exactly like in lamb bhuna. The rich and savory sauce is made with canned tomatoes, toasty spices, and puree. This tomato-based ingredient can also be used to prepare soup with broth, spices, and milk. Every teaspoon of tomato sauce, on the other hand, transforms your dishes. To enhance the flavor or thicken soups, sauces, and stews, most home cooks add a dollop of this item. For example, it gives your favorite pizza a tangy flavor by providing it the perfect zing through the pizza sauce. This rich sauce gives the classic Italian meal a light flavor that pairs well with the saltiness of the cheese. Aside from that, you can use it to add tomato flavor to marinades. 
Moreover; taste and price are two other significant factors that can be distinguished between tomato paste and tomato puree. If you want richer, more powerful flavors, tomato paste wins the taste category due to its preparation and cooking duration. It has comparable notes to dried tomatoes due to the drying and hours spent overheating. Tomato puree, on the other hand, is your match if you're worried about acidity. It has a more subtle flavor than the paste. Furthermore, the puree has a fresh tomato flavor. Tomato puree is less expensive than tomato paste and this really makes sense as it takes longer cooking hours to make tomato paste compared to tomato puree; moreover, making tomato paste needs more steps and more tomatoes.
Can I Substitute Tomato Paste for Tomato Sauce?
Although both tomato paste and tomato puree are made by cooking tomatoes and then straining out the seeds and skins; they are used differently. The consistency; taste and functions are various. You can use tomato puree instead of making your own tomato paste. Continue reading to learn how to swap tomato purée for paste and vice versa. Tomato paste can be used instead of tomato puree. If you run out of tomato purée (or don't have enough fresh tomatoes to make your own), you can produce a tomato purée alternative by mixing equal parts tomato paste and water. If your recipe calls for a cup of tomato puree, mix half a cup of tomato paste with half a cup of water until it achieves the necessary consistency. Tomato puree can be used instead of tomato paste. Purée can be used in place of paste at a 1:3 ratio. Use three teaspoons of puree for every tablespoon of tomato paste in the recipe. In a saucepan, cook the puree until the water content is reduced and it thickens into a pastier consistency. In addition; it is important to know the difference between tomato paste and tomato sauce as well. The distinctions between paste and sauce are easy to spot. The paste is thicker in texture and requires longer to prepare. Meanwhile, the sauce is the thinnest of the three tomato products and takes only 30 minutes to prepare. The paste is a concentrated puree, whereas the tomato sauce is a puree with additional tastes.
Difference between Tomato Sauce and Marinara
Although tomato sauce and marinara are used interchangeably in cooking dishes; there are some slight differences: Culinary uses: tomato sauce's complex aromas and viscosity make it similar to gravy, making it ideal for ladling over biscuits or heavier meat-based dishes. Marinara, on the other hand, is considerably lighter: its simple flavor and runny consistency make it a fantastic addition to pizzas and pasta dishes because it doesn't overpower the other flavors. Ingredients: A marinara sauce recipe usually has a short list of ingredients, such as herbs, extra-virgin olive oil, and black pepper. Many of the same basic ingredients are used in tomato sauce, with the inclusion of heartier proteins like pork or anchovies, as well as vegetables like zucchini. Remember that the variety of tomatoes you use, such as plum tomatoes versus Italian tomatoes like San Marzano tomatoes, can change the flavor profile of the sauce. 
Texture: Marinara sauce is thin and spreadable, and depending on the recipe, only takes thirty minutes or less to make on the stove. This fast sauce is far less thick and creamy than tomato sauce. Chefs boil tomato sauce for considerably longer to reduce it and establish its flavor, which often includes a base of aromatics and a roux. Our company is capable of providing tomato paste; puree and sauce for all customers according to their requirements. So please do not hesitate to contact our consultants in case you have any questions.
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