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!

  • FuglyDuck@lemmy.worldEnglish
    3·
    1 day ago

    reading the recipe, I’m imagining they’re meaning something thicker, like paste. (or the “double concentrate” stuff you find in tubes.).

    the quick saute with the sauerkraut is going to kick up the flavor more than you would get if it was a more saucey variety. (you would just be cooking off the liquid,)

    edit: I do feel like it might be safe to omit, it’s going to deepen some of the flavor in the soup, but I don’t think you’ll have much tomato flavor in it. (Like how putting a splash of lemon in chicken stew lightens it up a bit. you don’t taste the lemon, you can just feel like maybe something is missing,)