Hey all,
I have a cookbook here where I found a recipe I want to make and meal plan for, but am a little confused about what to do with a specific ingredient.
The recipe is for a sauerkraut soup, and the recipe calls for a teaspoon of tomato puree. My confusion is that I am completely unfamiliar with tomato puree, and am finding it can be one of two different things, and the struggle is in sorting out which one of these two things is the one I’m looking for. Being in Canada, this isn’t a product I recall seeing at all on store shelves.
Apparently in the UK and Australia, tomato puree is similar to tomato paste, though slightly different. However, in the U.S., tomato puree appears to be a product that is thinner than tomato paste, but thicker than tomato sauce.
My confusion is that this cookbook was published by an American authour in the U.S… The measurements in the book are all imperial, calling for pints and pounds and the likes. However, things don’t appear to add up as it doesn’t make sense to me that someone would open a larger can like that simply for a teaspoon of ingredient. I’m unsure if things have changed over the years, but if it at all helps, this cookbook was published in 1982.
Thanks in advance!
For such a small amount, I think whatever kind of thick tomato sauce would work, but given that it’s a tablespoon, I’m thinking tomato paste would be the best bet. Because the amount sounds more like it’s bringing a little color and maybe a some tomato flavor. But whatever you can get your hands on would likely be fine.
Now if it were asking for a higher amount, like a whole can or two, then it’s really relying on the texture and flavor of the sauce, and you’d have to get a similar sauce.