Topic: tomato sauce

[martinvic]

I've blended and sieved (yes get rid of those horrible pips and bits) a tins of toms before, but it seemed like too much hassle.
Especially as Lidl do the small cartons of passata, really cheap, so the job is already done for you.

I found you had to use a little more of it because I felt you didn't get the intensity of the watered down puree.

Nowadays I use them both mixed together. In a tub, 2 heaped Tblsp puree mixed with 5 of water, then add whole small carton of passata and mix.
I will use about half of it for 2 large curries and freeze the remainder for the next curry session.

Best of both worlds and works well for me.

Martin

[Unclefrank]

If the tubes are a struggle Gagomes, try to get a tin of puree.

That's the same as i use, i just get a big tub empty the whole tin into it and add two of the tins of water then add tandoori Powder and mix well.
Keeps in the fridge for weeks.

I must say that if a recipe asks for tomato puree then use tomato puree, i make a Balti recipe which asks for 1 tbsp tomato puree but yesterday didn't have any so used blended tinned tomatoes and the result was not even close to the original recipe that used tomato puree.

Read the posts.

[goncalo]

I've blended and sieved (yes get rid of those horrible pips and bits) a tins of toms before, but it seemed like too much hassle.
Especially as Lidl do the small cartons of passata, really cheap, so the job is already done for you.

I found you had to use a little more of it because I felt you didn't get the intensity of the watered down puree.

Nowadays I use them both mixed together. In a tub, 2 heaped Tblsp puree mixed with 5 of water, then add whole small carton of passata and mix.
I will use about half of it for 2 large curries and freeze the remainder for the next curry session.

Best of both worlds and works well for me.

Martin

Thanks Martin! I will give that one a try too, as it seems simpler to get done (though in the process of blending, I already include a tsp of tandoori massala, so the blending works out as a mixing process too)

I guess at the end of the day, you use what makes sense to you and whatever works. I've been happy with my blended plums, but that doesn't mean I'm sticking to "what works", as I ideally, I will want to replicate my favorite restaurants food! :-)

I'm sure there is much discrepancy between BIR TAs, from north to south, so I guess the key is to experiment :-)

[uclown2002]

I'm more confused than ever!

What do the BIR's use?

Paste/puree/passata/blended plum toms?

Or different from place to place?

[curryhell]

I'm more confused than ever!

What do the BIR's use?

Paste/puree/passata/blended plum toms?

Or different from place to place?

you're getting the idea uclown.  Some use both depending on what dish they're cooking and other use one or the other Ideally find out what your local uses if that's the BIR you're trying to replicate.  Nobody said this BIR lark would be simple or an exact science  ;D

[goncalo]

So what exactly is tomato puree? When i look for tomato based products i dont see any saying puree.

[spiceyokooko]

So what exactly is tomato puree? When i look for tomato based products i dont see any saying puree.

As I said in my previous post, it's tomato concentrate. Basically passata (sieved tomatoes) which has been boiled down to a very concentrated form. It usually says on the tube "Double Concentrate" Here: http://www.bbc.co.uk/food/tomato_puree that's what it looks like. Here's a tube: http://www.tesco.com/groceries/Product/Details/?id=254879475

Please don't confuse tomato puree with with pureed (you can see where the confusion comes in) or blended plum tomatoes - they're quite different things. The most important of which is that one has had virtually all its water removed (puree) and is in a very concentrated form and one still has a lot of water still in it - blended plum tomatoes.

The major difference between them in terms of BIR cooking is the amount of reduction you'll need to do to remove the water elements. The reason tomato puree is mixed with water prior to being added is because if you add puree direct to hot oil, it will burn and stick to the bottom of the pan very quickly. By diluting tomato puree with water, you gain more control over exactly when all the water has evaporated, the oil separates and you start to get slight caramelisation of the puree sugars as it starts to turn a darker shade. This shade darkening is caramelisation.

The purpose then of puree rather than blended plum tomatoes is the slight caramelisation of the puree sugars, the dark red/brownish colouring and texture.

You cannot achieve all of those things with blended tomatoes.

[natterjak]

Gagomes.... Have a look here: http://www.waitrose.com/shop/ProductView-10317-10001-9593-Essential+Waitrose+Double+Concentrated+Tomato+Puree

I've used Waitrose just because its website lends itself to easy linking without needing to be logged in, but you'll find the same product in every supermarket in the country, often in the same aisle as the dried pasta.

[goncalo]

Thanks guys. So the double-concentrated tomato puree is what I call tomato paste and comes in those tubes. All good then.

[spiceyokooko]

Thanks guys. So the double-concentrated tomato puree is what I call tomato paste and comes in those tubes. All good then.

Do give it a try, because you'll get a quite different taste experience using watered down tomato puree cooked in the way I described over simple blended plum tomatoes.