Who invented tomato paste?
The preparation of tomato puree is a tradition throughout the Italian peninsula that was once a fixture in every home, but is now making a comeback thanks to a renewed interest in good food and a return to homemade production. However, there is ready-to-serve pesto among the savory preserves in the pantry to flavor pasta dishes, timbales, and other courses.
Tomato puree: the tomato makes its European debut
Tomato puree is a fundamental commodity in Italian cooking, indispensable for meat-based and full-bodied sauces, as well as fish recipes, soups, and, of course, pizza. It has a silky and velvety texture, sweet and sour flavors, garden fragrances, and summer memories. Who invented tomato paste? The preparation of tomato puree is a tradition throughout the Italian peninsula. It’s a thick sauce produced from several tomato kinds (for additional information, see The Best Tomatoes for Pureeing), simmered and pureed until creamy, and frequently served with fresh basil leaves. But, before we get to the puree, let’s go back to the beginning of the tomato’s journey to Europe, which began in Latin America, specifically Mexico and Peru, with the Aztec name xitomatl, which later gave rise to the English word “tomato,” which was retained in Europe after the discovery of the New World in 1492.
To purée, from tomato
Tomato was initially classified as non-edible in the 1544 categorization of Sienese herbalist Pietro Andrea Mattioli, until it was first consumed fried in southern Italy. Who invented tomato paste? The preparation of tomato puree is a tradition throughout the Italian peninsula. Tomato puree is a fundamental commodity in Italian cooking, indispensable for meat-based and full-bodied sauces. It was studied by alchemists who believed it had aphrodisiac characteristics between the end of the 16th and the beginning of the 17th centuries, until it became a fundamental element of southern European cuisine – particularly in England and France – from the 18th century forward. The peasants of Parma pioneered the method of canning by drying tomatoes in the sun before converting them into sauce.
This legacy gave rise to a vast network of industries throughout Italy. The first was founded in Naples, due to entrepreneur Francesco Cirio, who is still one of the most well-known names in the large-scale retail trade: he was responsible for the adoption of Nicolas Appert’s airtight food preservation system in the 18th century.
Tomato paste, both commercial and homemade
The huge industrial brands are frequently attributed to the proliferation of tomato preserves in Italy. The preparation of tomato puree or tomato paste is a tradition shared throughout the Italian peninsula. Who invented tomato paste? Tomato puree is a fundamental commodity in Italian cooking, indispensable for meat-based and full-bodied sauces. Even the industrial version of tomato paste has its origins in Parma, dating back to the 1950s, when the Montechiarugolo-based Mutti firm began selling tomato paste in tubes. What’s the difference between puree and puree? As the name implies, the concentration. It’s a product made by heating tomato juice to minimize the amount of water in it, resulting in a thicker paste with a strong flavor. Concentrate, double concentrate, and triple concentrate tomato paste are the three types offered, each with a different level of sugar content. There are multiple homemade variants, created in various methods according to regional traditions (the Sicilian strattu being the most famous), that are used to flavor soups, minestrone, meat sauces, or long-cooking foods like stews and casseroles.
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From the Roman moretum to today’s pesto genovese
Tomato puree is a fundamental commodity in Italian cooking, indispensable for meat-based and full-bodied sauces. Pesto Genovese, a dependable pantry partner, is the ideal component for a quick and excellent dinner, and can be served cold directly on pasta. Its preparation necessitates a high level of physical dexterity and familiarity with the equipment – the marble mortar and wooden pestle – but there is no standard procedure. The Roman moretum, a mixture of herbs, pecorino cheese, salt, olive oil, and vinegar, is the recipe’s predecessor, however the first recorded records date back to the 19th century, with Emanuele Rossi’s volume “La vera cuciniera genovese,” which describes the sauce for the first time. However, it is also thought to be the evolution of the agliata (aggiada in Genoese dialect), a meal cooked with garlic, breadcrumbs, olive oil, wine, and vinegar that is typically served as a side dish with fish. What are the best serving ideas? Pasta – first and foremost trofie and trenette – lasagne, timbales, and savory pies.