![]() After cooking fresh tomatoes, all of the larger solids are strained out, then the resulting juice is slowly cooked down to a moisture content of 76% or less. Tomato paste is concentrated tomato juice.Leave the purée on the shelf for this sauce. It makes a good shortcut for quick-cooking sauces, but the sauce will lack the complexity it gets from slowly reducing a less-processed tomato product. Tomato purée is a cooked and strained tomato product.Because of this fact, it's generally better to avoid crushed products and opt instead to crush your own whole tomatoes. There are actually no controls on the labeling of crushed tomatoes, so one brand's "crushed" may be a chunky mash, while another's could be a nearly smooth purée. ![]() Crushed tomatoes can vary wildly from brand to brand.Look for brands with no calcium chloride if you want to use them. They don't break down properly when cooking. The problem is, calcium chloride makes the tomatoes too firm. The main difference with whole is that, frequently, diced tomatoes are treated with calcium chloride, a firming agent that helps the dice keep its shape in the can. Diced tomatoes are whole peeled tomatoes that have been machine-diced and, again, packed in juice or purée. ![]() Tomatoes packed in purée will always have a "cooked" flavor, even if you use them straight out of the can. Those packed in juice are less processed, and therefore more versatile. They consist of whole tomatoes that are peeled (either by steaming or being treated with lye), then packed in either tomato purée or juice.
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