John Myers
The term “tomato pulp” refers to the Italian “polpa”, which translates to “meat”. Accordingly, this term refers to the flesh of the tomato, without the skin. When cut into pieces, the fruit is also known commercially as “chunky” or “chopped” tomatoes. This in turn makes the difference between tomato pulp and strained tomatoes. You get the latter so finely pureed that you will discover neither seeds nor pieces in it. Tomato puree, also known as tomato paste, is more concentrated and firmer than the other two variants, so it tastes more intense. You can make both pulp and puree and the strained version yourself from fresh tomatoes. For the polpa, wash them and remove the greens. Then blanch the tomatoes and peel off the skin, then the pulp is crushed. Finished! You can store homemade tomato pulp in sterilized jars. To do this, fill the clean vessels with boiling water and leave them to stand for about a minute. Then pour out the water and let the glasses air dry or put the polpa in. Do not use the tea towel for this.
Tomato pulp: use and origin
Tomato pulp is wonderful for preparing an aromatic sauce. To do this, try pre-chopping onions and caramelizing them over low to medium heat. This is how you add a sweet taste component to your tomato sauce. At the same time, you can use both homemade pulp and the variant from the tin – especially since the latter tastes even more aromatic than fresh fruit, especially in winter. If you are using canned tomatoes, cook them for around 20 minutes to fully develop the aroma. This also applies if you use the canned version instead of fresh tomatoes for our tomato soup or hot tomato-paprika sauce. Incidentally, the nightshade plant originally comes from Latin America, although it has long been cultivated worldwide. In Germany, a large part of the merchandise comes from regional cultivation. You will also find fruits from Spain, Italy, the Netherlands, Belgium, Morocco, Poland, Turkey, and France for your tomato pulp.
Why is tomato paste unhealthy?
However, tomato paste naturally contains a relatively large amount of sugar. People who want to avoid sugar should therefore not use too much of spice paste. In addition, a lot of salt is often added. Therefore, the food should only be salted sparingly or not at all.
What is healthier tomatoes or tomato paste?
100 g tomato paste contains around 62 mg lycopene. This highly concentrated power is more than 12 times that of fresh tomatoes. Also, the lycopene in tomato paste has a much better bioavailability for the skin.
What is the difference between tomato puree and tomato paste?
In Europe, tomato puree is mainly known under the term “passed tomatoes”. In Switzerland, on the other hand, it is used to describe tomato paste. It is usually sold ready-made in cans or tetra paks in supermarkets.
What happens if you eat tomato paste every day?
The substance has an antioxidant effect. It works against so-called free radicals and thus protects against cancer and premature aging processes. The lycopene content of tomato paste and strained tomatoes is significantly higher than that of fresh tomatoes.
Is tomato paste good for the heart?
Of the secondary plant substances found in tomatoes, lycopene is particularly important. It has antioxidant and anti-cancer properties. Lycopene is effective in breaking down reactive oxygen species and reduces the risk of coronary artery disease and atherosclerosis.
Is too much tomato paste harmful?
Contains a lot of histamine: Anyone who reacts to histamine with symptoms should be careful with tomato paste, as it – like all processed products – contains a lot of this substance. It is, therefore, best for those affected to avoid tomato paste.
How many tomatoes paste a day?
If you want to consume lycopene, it is best to do so in the form of tomato paste (1 tablespoon per day). In principle, however, all heated products (containing tomatoes) are good sources of lycopene.
