Topic: Tomato puree or tinned tomatoes

[Edwin Catflap]

Probably been asked before but what is your preference and why? I have seen videos of chefs in TA's using both

Cheers

Ed

[Invisible Mike]

I prefer chopped fresh tomato just to throw a spanner in the works. I guess it is largely dish specific whether you use pur?e or a less concentrated form of tomato.

[JerryM]

A real good question for me which I've not resolved.

I tend to use watered puree most of the time - it seems to give a fuller flavour curry.

Since h4ppy-chris use in garlic chicken I have used in several "more curry" dishes.

The manager at the local restaurant tried to get his vindaloo closer to what I know from the midlands - he left out the puree. This seemed to produce the same as I would expect from using blended tin toms. 

Hence I'm still unsure. In short I think you need both. Which dishes suit which is the next question

[Naga]

Tomato puree diluted 1:1 with water for BIR-style dishes.

Chopped toms (fresh or tinned depending on dish) for traditional or rustic dishes.

My tuppence worth.,

[m0rq]

I have ignored this question from the beginning of my BIR cooking and just used what the recipes called for - "tomato paste". A huuuuge mistake to assume, 2x or 3x concentrated tomato paste from the can or tube would be alright. Even diluted with water it would easily tint every curry with a very strong aroma.

I had my eyes opened when I followed this recipe: 150 grams of double concentrate tomato paste, diluted with 300ml water, and added 1 teaspoon of tandoori masala powder, all mixed togehter and stored in the fridge. THIS is what I use now when a recipe calls for "tomato paste", and you can tell how much less of the concentrate now goes into a curry. I suggest you might try that and see the difference.

[LouP]

I have tried it with puree and it's just too metallic for me so I use blended tinned tomatoes usually 2 tablespoons.
Lou

[mickdabass]

I do the same LouP these days and agree that the concentrate can easily overpower a curry - even though I used to try and caramelise it at the frying stage
Regards

Mick

[JerryM]

the metallic can be improved on via more expensive puree. i currently buy in 800g tins and freeze. the better stuff is much sweeter. the white tower is in 5kg which id love to buy but no capacity for that qty.

will have to try m0rq 1tsp. i currently use 1 tbsp puree to 4 tbsp (x12 batch) water but never tried that tad of tandoori pwdr.

[MrCurryLover]

Tomato passata every time in the base and in most tomato based curries. Chopped tomatoes added near the end if the dish requires them

[tommy99]

I tend to use deseeded fresh tomatoes and tomato puree (from tubes). It works well every time.