tomato sauce

[goncalo]

Tinned tomatoes v whole tomatoes... You wont notice many green pieces in whole tomatoes however chopped ones do tend to have more.
Its an industry way of sneaking them in.

What do you mean?

By the way. I've followed h4ppy-chris and used 1 tin of 240g of plum tomatoes ("pomodori pelati" in lidl), placed it in the blender and threw in a tsp of tandoori, blitzed and mixed. I did not remove the seeds and didn't notice anything bad in the only curry that I did using the tomato sauce. but I suppose I can remove them next time.

Part of my confusion has always been the many terms:

Tomato Puree
Tomato Paste
Tomato Sauce
Passata

Sometimes I find it hard to understand what a recipe refers to, as some of these are used interchangeably (and some less so.)

As for the "chopped tomato" tins, the reason why I can think the results can be a tiny bit bitter, is because these as a rule still have the peel on

[spiceyokooko]

"If the recipe calls for 2 tbsp of tomato paste do you just use 2 tbsp of blended plum tomatoes"

Yes.

Huh?

Two tablespoons of tomato paste (puree) is quite different to 2 tablespoons of blended tinned plum tomatoes.

[spiceyokooko]

Tomato Puree
Tomato Paste
Tomato Sauce
Passata

Indeed it can be confusing.

Tomato puree is tomato concentrate which comes in small tins, bottles and commonly tubes. It's what Americans call tomato paste. They're one and the same thing. Puree and paste is passata reduced right down to a concentrate.

Tomato sauce is what us Brits would call ketchup, Americans call it Ketchup but they call blended tomatoes tomato sauce. So if you take a can of plum tomatoes and blend it, that's what Americans call tomato sauce.

Passata is blended and sieved tomatoes.

[Unclefrank]

"If the recipe calls for 2 tbsp of tomato paste do you just use 2 tbsp of blended plum tomatoes"

Yes.

Huh?

Two tablespoons of tomato paste (puree) is quite different to 2 tablespoons of blended tinned plum tomatoes.

This is what i mean you are not going to get the same results from just using blended tinned tomatoes instead of tomato puree, you will lose the intensity which the tomato puree brings when fried in oil plus the spices. Blended tinned tomatoes are a little too watery.

[goncalo]

"If the recipe calls for 2 tbsp of tomato paste do you just use 2 tbsp of blended plum tomatoes"

Yes.

Huh?

Two tablespoons of tomato paste (puree) is quite different to 2 tablespoons of blended tinned plum tomatoes.

This is what i mean you are not going to get the same results from just using blended tinned tomatoes instead of tomato puree, you will lose the intensity which the tomato puree brings when fried in oil plus the spices. Blended tinned tomatoes are a little too watery.

Honestly, I've had the best results using blended plum tomatoes so far. I've never managed to get as good of a flavour and/or consistency with actual paste! Let alone the fact that, if the tomato paste is pre-fried as you say, you are bringing down extra oil content by not using it (though admittedly, it'd probably be the least important aspect

I wonder if you did try it?

[Malc.]

Honestly, I've had the best results using blended plum tomatoes so far. I've never managed to get as good of a flavour and/or consistency with actual paste!

Did you dilute the paste with water?

[Unclefrank]

"If the recipe calls for 2 tbsp of tomato paste do you just use 2 tbsp of blended plum tomatoes"

Yes.

Huh?

Two tablespoons of tomato paste (puree) is quite different to 2 tablespoons of blended tinned plum tomatoes.

This is what i mean you are not going to get the same results from just using blended tinned tomatoes instead of tomato puree, you will lose the intensity which the tomato puree brings when fried in oil plus the spices. Blended tinned tomatoes are a little too watery.

Honestly, I've had the best results using blended plum tomatoes so far. I've never managed to get as good of a flavour and/or consistency with actual paste! Let alone the fact that, if the tomato paste is pre-fried as you say, you are bringing down extra oil content by not using it (though admittedly, it'd probably be the least important aspect

I wonder if you did try it?

If i did try what?

[goncalo]

Honestly, I've had the best results using blended plum tomatoes so far. I've never managed to get as good of a flavour and/or consistency with actual paste!

Did you dilute the paste with water?

The tins of tomato plum from lidl come with tomato water content already, so you generally don't need to. However, I did add 3 extra tbsps of water to about 240g (as written on the tin). It didn't change the consistency drastically, but it's very similar to what I see when I mix 1 tbsp of paste + 2tbsp of water.

If i did try what?

If you did try blend a tin of peeled plum tomatoes (skinless, this is important. In my local LIDL (in Dublin) they are sold as "pomodoro pelati" in tins of 240g)  and use them instead of diluting paste. There is a difference, but in my experiments, it is much better, however, your mileage may vary...

[Unclefrank]

Why would i say that i had tried blended tinned tomatoes instead of puree if i didn't, bit of an odd thing to say. I don't know what you are trying to accuse me of here.


The recipe i used is from the other site for Balti, which is the closest yet to some of my local T/A and Restaurants.

[goncalo]

Why would i say that i had tried blended tinned tomatoes instead of puree if i didn't, bit of an odd thing to say. I don't know what you are trying to accuse me of here.

Not at all, no one's trying to accuse you of anything and apologies if I came across as accusatorial! I just didn't understand from your previous message if you tried it in an actual curry or if you were just speaking of the consistency at a visual level. Let me quote:

This is what i mean you are not going to get the same results from just using blended tinned tomatoes instead of tomato puree, you will lose the intensity which the tomato puree brings when fried in oil plus the spices. Blended tinned tomatoes are a little too watery.