The tomato is one of the ingredients that Mexico gave the world, imagine the kitchen without it, nothing would be the same! Now there is a very practical way to save time and that is with canned tomato puree.
This preparation has been subject to different controversies in its ready-to-go presentation, that is, a canned tomato puree, since the Official Mexican Standard requires that the soluble solid content of the tomato be of at least 10% of the total of its composition and not more than 2% of salt.
How can you use tomato puree?
To make a packaged tomato puree suitable for sale must not have colorants or thickenersYes, the Mexican standard is strict.
eye! So that your product did not ignore these rules on the label, it should not have changes to the name, for example, tomato pulp or seasoned or seasoned tomato puree. This information may be the change in taste that you do not like.
There are also other controversies that go beyond its composition, these refer to canning. He bisphenol A (also known as BPA) is a chemical that is used to coat cans in food and although some studies claim that it could be harmful to health, it is not entirely conclusive.
To avoid this, the advice is that once you open your can of tomato puree, place it in a glass container. It is even recommended that it be mixed with olive or avocado oil so that the nutrients are better absorbed by the body.
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This vegetable has enough nutrients, among them, vitamin A that helps improve and care for the skin; C that serves to strengthen the immune system; potassium, calcium, iron, magnesium, sodium and zinc and a unique component: lycopene.
He lycopene is a plant pigment It gives it its characteristic red color and belongs to the group of carotenoids. Its main characteristic is its antioxidant capacity.
To take advantage of tomato puree, canned or natural, you can include it in your pasta, as the base for your pizza and even in soups.
Tomato puree recipe
If you want to prepare it at home it is also possible and you can give it your personal touch.
- ½ kilo of tomato
- 4 cloves of garlic
- 2 tablespoons of olive oil
- 10 fresh basil leaves
- c / n salt
- 1 pinch of sugar
- c / n pepper
- Boil hot water and remove from heat. Dip the tomatoes for three minutes and remove the skin.
- Cut the tomatoes in half, remove the seeds and mash completely.
- In a frying pan, place the olive oil and the garlic cloves finely chopped until golden.
- Add finely chopped basil leaves, tomato, and season with salt and pepper.
- If the acidity level is high, place a pinch of sugar to balance. Cook for 15 minutes and remove.
- Let stand 15 minutes and serve.
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