Tomato concentrate
Tomato concentrate is a tomato preparation used in Italian cooking, with forms distinguished by their concentration.
Photograph · Concentrato di pomodoro
- Italian name
- Concentrato di pomodoro
- Recipe reference
- Farinata di cavolo nero
A family of concentrations
Italian legislation defines tomato concentrate through the extraction, refining and possible concentration of tomato juice. The published quality rules distinguish semi-concentrate, simple concentrate, double concentrate and triple concentrate. These names refer to dry residue, not a direction to double the amount used in a recipe.
In Tuscan farinata
Visit Tuscany’s Italian recipe for farinata di cavolo nero calls for 40 g of tomato concentrate, dissolved in a little of the bean cooking water before it joins the soup. The ingredient list does not name a concentration grade.
Our suggestion: follow the form and amount specified in your recipe, and check the product label before choosing a more specific concentrate.
Cook with it
Read the concentration name
Look for the full concentration name on the label, such as double or triple concentrate. A recipe that simply says tomato concentrate leaves the grade unspecified. Passata is a separately defined tomato preparation, so it is not an automatic equivalent.
