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Author Topic: Tom Puree v Blended Plum Toms  (read 6,677 times)

AI Summary
The discussion centers around the preference for using blended plum tomatoes versus tomato puree in curry recipes. While some users advocate for blended plum tomatoes, citing a more flavorful and subtle taste, others prefer tomato puree or passata for convenience and consistency, noting that they see little difference in the final dish. Overall, there is no clear consensus, as participants express varied opinions and preferences based on their cooking styles and experiences.

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Offline Nickywelsh

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Tom Puree v Blended Plum Toms
« on: September 04, 2017, 05:55 AM »
Does anyone else prefer using blended plum tomato to tomato puree? I find my curries are always far superior when I use the former. I whizz up a can with a teaspoon of tandoori masala, half teaspoon of garlic powder, and find the result works really well (keeps in fridge for a couple of weeks). I use about 4 curry spoons of it (when tomato is required/in place of the usual watered down tablespoon), and find it just as flavoursome, but with a little more subtle flavour.

Thoughts?
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Offline bigboaby1

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Re: Tom Puree v Blended Plum Toms
« Reply #1 on: September 04, 2017, 10:33 AM »
I've used it that way on numerous occasions and if i'm lazy I just use pasatta works just as well and your right it is more flavoursome. I wouldn't use anything else

BB1
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Offline chewytikka

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Re: Tom Puree v Blended Plum Toms
« Reply #2 on: September 06, 2017, 02:01 PM »
If you wizz up a tin of tomatoes you get pink puree which needs passing through a sieve.
Why you would want your puree to taste of Tandoori powder, only you know.

Italian Passata is Ideal for curries, but I still  thin with water.
M&S Italian Tomato Puree is extremely good for curries, thinned 2 to 1 with water.
When I want to use the tinned tomato flesh in BIR/italian sauces, I deseed by hand

cheers Chewy
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Offline Garp

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Re: Tom Puree v Blended Plum Toms
« Reply #3 on: September 06, 2017, 07:07 PM »
I have to admit to using passata mostly these days, both in my curries and my base. Can't say there is any noticeable difference between passata, puree or blended tomatoes.
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Offline redman1212

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Re: Tom Puree v Blended Plum Toms
« Reply #4 on: September 07, 2017, 09:44 AM »
For the base I tend to use passatta. For the actual curry I will use tomato puree, watered down (typically 3-1). For the sort of curries I like to make (eg madras) I only need a small amount of tomato hence tomato puree from a tube is very convenient
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Offline Curryon

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Re: Tom Puree v Blended Plum Toms
« Reply #5 on: September 16, 2017, 09:00 AM »
I use puree from tube and add a little water to the pan and mix. I have tried blended plum tomatoes but didn't notice much of a difference. Any time I have left tomatoes in the fridge they have lasted a week max so I would need to freeze. Easier with tube
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