Tomato concentrate
Tomato concentrate is a tomato preparation used in Italian cooking, with forms distinguished by their concentration.
- 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 recipe for farinata di cavolo nero uses 40 g of tomato concentrate. Dissolve it in a little of the bean cooking water before adding it to the soup. For other recipes, follow their stated form and amount, checking the concentration name on the product label.
Cook with it
Read the concentration name
Read the full concentration name on the label, such as double or triple concentrate, and choose the type called for by your recipe. Passata is a separately defined tomato preparation, so check the recipe before substituting it for concentrate.
