Introduction

Tomato puree is a thick red paste or concentrate made from crushed tomato pulp that has been cooked and reduced. It is widely produced and used in Mediterranean countries, where it is added to dishes to give a bright colour and a pronounced tomato flavour. Tomato puree is a processed food product, usually consisting of only tomatoes but can also be found in seasoned form.

Objective of the Experiment

This experiment is carried out to produce tomato puree from tomatoes.

Materials and Equipments

1. Ripe tomatoes
2. Bowls
3. Pots
4. Grinding Machine (or Pulping Machine)

Procedure

1. The ripe tomatoes should be sorted, washed and then cleaned.

2. Tomatoes should then be grinded (Pulping machine is suitable for this process, but if the quantity being used is small, a milling or grinding machine should be used).

3. Poured the extract into a pot and then cooked for almost one hour.

4. Then cool and package the tomato puree.

The procedures are illustrated in the flow diagram below:

Conclusion

Tomato puree can be used in soups, stews, sauces or any other dish where the tomato flavour is desired, but not the texture. It is less often used by professional chefs, who find it to have an overly cooked flavour compared to other forms of canned tomatoes.