Why do some recipes use tomato puree/paste while others use fresh or canned tomatoes? What is the difference in the final gravy?

Question

Why do some recipes use tomato puree versus fresh tomatoes? Understand the difference each one makes to the final taste and texture of the gravy.

Answer 1

Tomato puree/paste provides concentrated tomato flavor and thickness, while fresh or canned tomatoes offer a brighter, fresher taste and more liquid. The final gravy will be richer and thicker with puree/paste, and lighter and more textured with fresh/canned tomatoes.

Detailed Explanation:

The choice between tomato puree/paste and fresh or canned tomatoes depends on the desired flavor profile, texture, and consistency of the final gravy. Here's a breakdown:

1. Tomato Puree/Paste: This is a highly concentrated form of tomatoes, cooked down to remove most of the water. It delivers an intense tomato flavor and acts as a thickening agent. Using tomato paste often results in a richer, deeper, and more robust flavor. It's ideal when you want a thick, smooth gravy with a prominent tomato taste. The cooking process also caramelizes the sugars in the tomatoes, adding a subtle sweetness and depth of flavor.
2. Fresh Tomatoes: Fresh tomatoes provide a brighter, fresher, and more vibrant flavor. They contain more water, so they contribute to a thinner gravy. The flavor is less intense than puree/paste, offering a lighter and more nuanced tomato taste. Fresh tomatoes often require longer cooking times to break down and release their flavors fully.
3. Canned Tomatoes: Canned tomatoes offer a balance between fresh and puree/paste. They retain some of the fresh tomato flavor but are also slightly cooked, which concentrates the flavor to some extent. They come in various forms (whole, diced, crushed), each affecting the final texture of the gravy. Canned tomatoes are a convenient option when fresh tomatoes are out of season or unavailable.

In summary, tomato puree/paste is best for rich, thick gravies with a strong tomato flavor, while fresh or canned tomatoes are better for lighter, fresher gravies with a more subtle tomato taste and a more textured consistency.

Pro Tip:

When using tomato paste, sauté it in oil for a few minutes before adding other ingredients. This helps to caramelize the paste, mellowing its acidity and enhancing its sweetness, resulting in a more complex and flavorful gravy.