Tomato purée

Discussion in 'Food & Cooking' started by tommicooks, Aug 7, 2012.

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  1. tommicooks

    tommicooks

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    I am a beginner chef and would like to learn some recipes USING tomato purée. When I type this into Google, it just comes up with recipes on how to make tomato purée itself, which I already have. Can anybody give me some ideas?
     
  2. chefedb

    chefedb

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    Thats because Tomato Puree is an ingredient or component part used to make many other dishes. Very few people make their own puree.
     
  3. chefdave11

    chefdave11 Banned

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    Last edited: Aug 7, 2012
  4. siduri

    siduri

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    If i understood right, Tommicooks wanted to know what to make with tomato puree, not how to make it, nor a taste test of brands or what to do with tomato paste (i wonder if the british word for tomato paste might not be tomato puree - i never saw tomato puree stand up on its own like that in the bbc link, all the tomato puree i ever saw is liquid and would fill the bowl, not make a mound in the center).  The wonders of google are overrated.

    Anyway, tommicooks, is this for an assignment or is it because you have a crate of tomato puree and you don;t know what to do with it? 

    If you want recipes that USE tomato puree, practically every tomato sauce can be made with it.  Some people prefer seeing the chunks of tomato and will use "pelati" (peeled whole tomatoes) or some form of chunky canned tomato.  Italians use tomato puree when the really ripe wonderful summer tomatoes are out of season.  So they would substitute the tomatoes with tomato puree in the winter. 

    So look for pasta sauces and stews and vegetable dishes that have "tomato" in the recipe list. 

    Some examples are melanzane alla parmigiana, lasagne, pizza, string beans with tomato, risotto with tomato, thousands of tomato sauces from marinara to norma (eggplants) to amatriciana, to puttanesca, to tuna, etc.  And that's just the italian tradition.  Other country traditions have their own tomato dishes. 
     
  5. chefdave11

    chefdave11 Banned

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    Yeah, Siduri.  Looks like your comprehension of TommiCooks request is spot-on.

    The BBC link has over 600 recipes calling for Tomato Puree - yes, actually using  it in recipes.

    The Cook's Illustrated link, aside from having their usual comparisons between brands, ALSO has 5 recipes as well as general guidelines how to use it.
    More assumptions you're passing off as fact?

    Funny though - doing a simple google search - 0.22 seconds - gives us the answer, and your assumption is actually correct.  In the UK, tomato puree is referred to as "Passata". http://en.wikipedia.org/wiki/Tomato_purée.

    So, here you go - over 50 recipes using "passata".  http://www.bbc.co.uk/food/recipes/search?keywords=passata.

    I like google (a generic term I use for "internet search") because it allows us to research for facts and prove our assumptions or notions as true - or false.  Aside from the vast amounts of knowledge it gives us access to to just...learn.
     
  6. ishbel

    ishbel

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    Sarcasm is never nice to read.
     
  7. chefedb

    chefedb

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    There are many things on the internet pushed off as fact .  When in fact many of the things stated have never been proven and are out of context and are outright wrong    I can't tell you how many times I have seen this.

          Example there is a recipe I looked up for'' Filet of Sole Veronique''one of the ingredients I knew were  white grapes  I was not sure of what else, and have not made it in over 30 years. The recipe said wash the grapes and place on top as a garnish. I knew this was wrong, as first the grapes must be peeled and lightly poached then added to the dish not sprinkled  on top.
     
    Last edited: Aug 8, 2012
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