The Difference of Tomato Paste, Puree, Juice, Sauce and ketchup

Since the introduction of tomatoes from South America from the 16th century, because of their juicy and delicious flavor and rich nutrition, tomatoes have quickly gained the favor of humankind and have been widely cultivated all over the world. Ripe tomatoes are rich in vitamins, lycopene and minerals such as magnesium, iron, and phosphorus. In addition, they also contain carotene, potassium, calcium and cellulose and other nutrients needed by the human body. Regular consumption of tomato products can achieve the effects of beautifying the skin, protecting blood vessels, anti-bacterial and anti-inflammatory, and promoting gastrointestinal absorption.

Fresh tomatoes can be eaten raw and fresh or fried with other vegetables. The most common method is to process fresh tomatoes into tomato paste or tomato sauce as a seasoning for cooking. When we proceed with tomato products, there are several different end products like tomato paste, tomato sauce, tomato ketchup, tomato puree and tomato juice. Today we will give an introduction of these products’ different feature and processing methods.

Fresh tomatoes after washing, crushing, pulping, concentrating and sterilizing, we will get the tomato paste. Tomato paste solid level is between 28%-38%. The end products are pure tomato products without any ingredients. The shelf life can reach to 2 years in ambient temperature filled into 220kg aseptic bags in drums, and they are often used as raw materials to make tomato sauce and ketchup.

Commercial tomato puree are defined as tomato pulp with peels and seeds and also no other additives. It also uses fresh tomatoes as raw materials to make it into non-concentrated products and filled into tin cans or other small packages. Tomato puree solid level is about 8%-12%, the thickness is much thinner than concentrated tomato paste, Other technical parameters are the same with tomato paste. The tomato puree can be used in cooking ingredients in some Africa countries.

 We can use fresh tomatoes or concentrated tomato paste as raw materials to make tomato juice. After we obtain tomato puree from fresh tomatoes, then we will add water, sugar and some other flavor agents into tomato puree, we will get the tomato juice. Then the tomato juice will be pasteurized and at last filled into PET or glass bottles. Tomato juice is the lowest viscosity among all the tomato products, it is drinkable like other fruit juice, the soluble solids is about 4.5%.

The processing method of tomato ketchup and sauce is basically the same. Both products use tomato paste as raw material, then dilute with water, nutritive sweeteners, salt, vinegar, spices and condiments and any other ingredient suitable to the product and heating to the required consistency, then pasteurizing and filling into a small sachet, tin cans, bottles or pouches.  In some European and American countries, they treat tomato ketchup and sauce are the same products but different names; But in India and some Africa countries, they think tomato sauce has a thinner consistency, more sweet and hot, brighter color than ketchup. The end products of tomato ketchup/sauce is about 22-24 brix.