Tomato Sauces & Pastes

There are a wide range of different tomato sauces and pastes available, ranging from the thinnest variety: tomato sauce, which may be used for pasta or for topping pizzas, to the thickest type: tomato paste, which can be eaten on its own as an antipasto. Also included is tomato ketchup, one of the world's most popular condiments, essential for chips, hamburgers and sausages.

Passata

Also known as creamed tomatoes, passata is made from ripe tomatoes that have been crushed, puréed and sieved to remove the seeds and skin. It can have a smooth or slightly chunky texture depending on the fineness of the sieve. Passata is a handy store cupboard standby that may be used to flavour soups, casseroles, stews, sauces and pasta dishes. It may be kept in a cool, dry place for up to a year, but must be refrigerated and eaten within five days once it has been opened.

Tomato Ketchup

Tomato ketchup (or catsup) is a smooth yet fluid-textured sauce made from ripened tomatoes and flavoured with vinegar, sugar, onions, garlic and spices. It has a sweet but sharp taste and is ideal for using as an accompaniment to a wide variety of foods, especially hamburgers, fried fish, chips, hot dogs, sausages and fried eggs. It may also be combined with mayonnaise to form the base of Thousand Island dressing.

Sold in glass or plastic squeezy bottles, it is always a good idea to select ketchups that do not contain any artificial colouring. Varieties made using organic tomatoes usually have the best flavour. If necessary, ketchup may be made at home by adding 2 tablespoons of vinegar and 50 g of sugar to 250 ml of tomato sauce.

As ketchup is very acidic, it will not spoil easily and may be kept unopened in a cool dry area for long periods of time. However, once opened, it is best to store it in the fridge to preserve it for longer. It is best consumed within 2 months.

Tomato Paste and Purée

Tomato paste and purée are made by cooking fresh tomatoes for several hours and then straining them. The strained tomatoes are then cooked again to produce a thick concentrate. Tomato paste is cooked longer than tomato purée, giving it a thicker consistency and a deeper, richer flavour. Both varieties are sold in cans, tubes and jars and may be used to add thickness, colour and flavour to sauces, soups, marinades, casseroles, pizzas and risottos. For example, a teaspoonful will perk up a dingy-looking sauce, whilst a tablespoonful will provide sticky melting juices for Greek braised lamb and improve the taste and texture of casseroles. However, caution should be used when adding to foods, as the flavour is very intense and may overpower the other ingredients when not used in moderation.

Tomato paste may also be made using sun-dried tomatoes, and is sold in jars containing sunflower and olive oils. This variety may be used as an Italian antipasto (starter) and may also be added to pasta sauces, pizzas, canapés and salads.

Tomato purée and paste should be stored in the fridge once opened - those in jars and cans should be consumed within a week, whilst those tubes may be kept for up to a month.

Tomato Sauce

Tomato sauce (not to be confused with tomato ketchup) is a ready-made sauce made using chopped tomatoes, and may also combine flavourings such as onions, garlic, herbs, chillies and mushrooms. It has a thinner consistency than tomato purée, and is usually sold in tubs or cartons as a fresh sauce or preserved in jars. Tomato sauce is mainly used as a pasta sauce, but may also be used for pizzas, as a base for lamb or beef casseroles or to top cooked pork, chicken or fish.

Jars of tomato sauce may be kept in a cool, dark place for up to a year. Once opened, they should be stored in the fridge and eaten within three days. Fresh tomato sauce may be kept in the fridge for up to a week.