Talk:Tomato purée

Clarification

I think that this page could to with some clarification. I came here looking for passata, and was a bit surprised to find it as a synonym of tomato purée, the latter of which I'm more familiar with as the item described on tomato paste.

I'm guessing that the confusion lies in differing terminology between the US, the UK, and probably various other places.

I'd attempt to make some changes myself but with my occasional tendency toward obfuscation I'm not confident that the end-result would actually be an improvement!
—Chris (blather • contribs • e) 14:32, 9 September 2006 (UTC)

The page actually was pretty clear to me. Passata is a synonym for tomato puree, after all. It's just used in italian cook books to make it look more expensive and classy, imho. --MooNFisH 12:56, 11 July 2007 (UTC)

In the UK passata is NOT a synonym for tomato puree. Passata is made from sieved, uncooked tomatoes (see link to BBC definition), whereas tomato puree is a concentrated form of cooked tomatoes. This page does not make these distinctions clear and is as such rather US-centric. Since the definition of passata is somewhat complicated I think it merits its own entry rather than a redirection to tomato puree. —Preceding unsigned comment added by Ninawow (talk • contribs) 01:06, 10 December 2007 (UTC)

Tomato Purée is not made from cooked tomatoes, Tomato Paste is. Tomato Purée is tomatoes processed into a slightly thin liquid that is made up of ground, peeled, & uncooked tomatoes and their juice. It may very as to the ratio of juice to pulp depending on your needs or source of the purée. Tomato Paste may start like Tomato Purée, but it is cooked to reduce moisture content and will usually have a sweeter & slightly richer flavor whereas Tomato Purée will usually have a fresh, slightly sweet, bright & uncooked tomato flavor.

 — Preceding unsigned comment added by FrioMuerte (talk) 07:36, 5 September 2014 (UTC) 

Photo caption

I changed the caption, which said that puree can consumed as an afternoon snack. Any food can be consumed as an afternoon snack, but it's obviously not normal use of puree, even if the photographer enjoys it. —Preceding unsigned comment added by 58.168.8.171 (talk) 23:39, 16 February 2009 (UTC)

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Lycopene ?

Knowing that the anticarcinogen substance Lycopene is very poorly absorbed from raw tomatoes and that they have to be cooked for the lycopene to become available, is tomato puree cooked, or not?

This would be a very useful information, as one could drink it directly, without coouking, if it was already cooked during processing.

I looked at the BBC definition of Passata mentioned above by Ninawow, and it mentiond heating the tomatoes, and boiling the jars later.

—Preceding unsigned comment added by 161.53.149.242 (talk) 13:55, 23 November 2009 (UTC)

pretty sure all canned products are pasteurized at high enough temperatures to kill botulinum, though the euros may rely on the acidity of tomatoes or irradiation to suppress it. ymmv depending on manufacturer.
72.208.145.184 (talk) 04:30, 1 February 2010 (UTC)

Requested move

The following discussion is an archived discussion of a requested move. Please do not modify it. Subsequent comments should be made in a new section on the talk page. Editors desiring to contest the closing decision should consider a move review. No further edits should be made to this section.

The result of the move request was: Not Moved Mike Cline (talk) 01:20, 26 February 2013 (UTC)

---

Tomato purée → Passata – This page is a bit of a bodge job, between tomato puree (UK) and tomato puree (America), this has been pointed out elsewhere in this talk page. Whatever happens it shouldn't refer to both the concentrated paste and the uncooked passata.

I'm requesting this move mainly because the term is ambiguous. As it isn't possible to get an article name which entirely global in its scope, it is surely best to use the unambiguous term 'passata', and replace 'tomato puree' with a disambiguation page.

I'll add that the guidelines state that "In Wikipedia, a page may be moved to a new title if the previous name is ... misleading ...". This page is misleading to a subset of the world population: those who live in the UK.

I looked up which word is used in Australia, and it may be worth noting that though 'tomato puree' is more common they do use both names to mean the sieved uncooked product [1] PhiJ (talk) 17:23, 10 February 2013 (UTC)

• Comment is "passata" used in the United States at all? If not, then there are WP:ENGVAR issues with the renaming. -- 65.92.180.137 (talk) 01:22, 11 February 2013 (UTC)

The reason why the rename was proposed was due to WP:ENGVAR issues. "When an English variety's consistent usage has been established in an article, it is maintained in the absence of consensus to the contrary. With few exceptions (e.g. when a topic has strong national ties or a term/spelling carries less ambiguity), there is no valid reason for such a change" (italics mine.) This appears to be one of the exceptions. PhiJ (talk) 21:56, 21 February 2013 (UTC)

• Comment wouldn't the 'passata' be pasteurized (and hence "cooked") ? -- 65.92.180.137 (talk) 01:24, 11 February 2013 (UTC)
• Page should certainly be de-bodged, one way or another. If it were purely about the term "tomato purée", then it would logically discuss both: but this seems to largely be about the US sense, with occasional digression, so I think it's more logical to make that clearer, and use the term "passata" earlier and more prominently as a bold-alt-title. The separate tomato paste article should be considered here to, in deciding how best to scope these articles, and to cross-reference between them. 84.203.36.42 (talk) 01:40, 11 February 2013 (UTC)
• Oppose - you haven't given any print sources support for why is it "misleading" to those in the UK. Before a move there need to be WP:IRS to illustrate this claim. Both articles are (were) entirely lacking in sources so I have just started sourcing them up very simply after "tomato paste is" "tomato puree is" searches in Google Books, it may be "wrong" from someones' perspective but it's what came up in print sources, which is the starting point of article writing. Passata barely registers a flicker. Though it does get into the search box at Tesco: http://www.mysupermarket.co.uk/tesco-price-comparison/tinned_tomatoes_puree_and_passata/tesco_tomato_puree_double_concentrated_142g.html A search "in Britain" "in America" didn't produce any evidence of a UK-US difference. In ictu oculi (talk) 05:32, 11 February 2013 (UTC)

It's an interesting theory, and one that if correct, would make just about every move-request discussion look very different... But since you ask, compare: the BBC on puree with the same org on passata. (The articles themselves do, to be fair, explain the US/UK distinction, if one struggles on through them sufficiently.) Kudos for adding citations, though, which is a good thing either way. Here's some more that are, at the least, illustrative: [2] [3] [4] [5]. One might get a better "grade" of source in cookbooks, however. 84.203.36.42 (talk) 06:35, 11 February 2013 (UTC)

Mmm. Well for better or worse print sources still come ahead of Waitrose and the BBC. We have these four print sources saying Tomato paste vs Tomato purée, but then cookbooks such as Nino Zoccali Pasta Artigiana 2012 saying: "good-quality tomato passata (= puréed tomatoes) 1 tablespoon tomato paste (= concentrated purée) which again seems consistent with how the 2 articles are now, just needs a little lead work to weave Zoccali in. In ictu oculi (talk) 08:16, 11 February 2013 (UTC)

I'm not sure why you conclude sources should be "ordered" in that manner. The BBC's a reliable source, and so far as I'm aware, they're not supposed by hypothetical gastronomic partisans to be notorious for their bias in the field of tomato products. And one mistaken reading of a single "print" source certainly doesn't "trump" all other sources. What's sold as "tomato puree" in the UK (etc) is not simply "tomatoes which have been pureed", it's double-concentrated, cooked tomato paste. That's consistently true for three different brands and seven different products I've just looked at in my local store. If you want to confine your attention to "print sources", just do a google books search for "tomato puree uk": after a cursory such, I think for example this makes it fairly clear. 84.203.36.42 (talk) 22:11, 11 February 2013 (UTC)

I'd like to confirm that "tomato puree" in the UK is what is described here, a thick paste rather than a liquid product. Mysterious Island (talk) 07:50, 14 February 2013 (UTC)

• Comment. Despite claims to the contrary, "passata" is not a common word in the UK either. I wouldn't have a clue what it meant and neither, I suspect, would most other British people who weren't chefs. Personally, I would move everything to tomato purée, a term which is used (albeit apparently in different senses) in both the UK and US, explain both forms there and redirect tomato paste to that article. -- Necrothesp (talk) 14:26, 11 February 2013 (UTC)

"Passata" is the common word for passata (i.e. tomatoes have have been finely chopped, pureed, and/or sieved, but not cooked or concentrated) in the UK. ASDA Smartprice Passata is not an obscure "speciality" product that only the trade are buying. My local Tesco sells three such products, intermingled, not with its tomato puree, but with its chopped tomatoes. For UK(&I) cuisine purposes, that's the closer comparison. If you've never bought a jar of passata in your life, you may consider it a "not common" word, but I'm afraid that doesn't make you an expert on the appropriate name, it makes you a better candidate to be a reader of (a much better version of!) this article than an author of it. 84.203.36.42 (talk) 22:11, 11 February 2013 (UTC)

• Merge articles and explain in the lead section - that would be the least confusing option, they are different versions of the same thing (tomato purée, or puréed tomatoes), and the combined article wouldn't be too long. Peter James (talk) 18:59, 11 February 2013 (UTC)

Yes Merge

Puree links to da:Tomatpuré ko:토마토 퓌레 no:Tomatpuré sv:Tomatpuré zh:纯番茄汁

Paste links to ar:معجون الطماطم be:Таматная паста de:Tomatenmark el:Πελτές en:Tomato paste es:Pasta de tomate fa:رب گوجه‌فرنگی fr:Double concentré de tomates he:רסק עגבניות ku:Merge nl:Tomatenpuree pl:Koncentrat pomidorowy ru:Томатная паста tr:Salça uk:Томатна паста

No other wp needs two articles. We don't either. In ictu oculi (talk) 20:52, 11 February 2013 (UTC)

By that logic, chopped tomatoes are "a different version of the same thing", and we should keep on merging that article in, too. In similarity terms, better to merge this article there, rather than to the target you propose. 84.203.36.42 (talk) 22:11, 11 February 2013 (UTC)

Chopped tomatoes aren't pureéd, and aren't called purée - it's also not an article, although it could be part of a combined article called "tomato products" or something similar. A combined article here would have a clear scope (tomatoes that have been pureéd, whether cooked or uncooked, concentrated or not) with different types in sections. Peter James (talk) 01:58, 16 February 2013 (UTC)

• Strongly oppose merge, weak oppose rename. The above comments neatly illustrate how poorly the current state of articles explain UK (and Ireland, and seemingly various other non-US) usage. They don't, however, necessarily amount to a case for renaming, since as has been pointed out, that immediately runs into EngVar issues, unless "passata" is at least an acceptable, less common, "natural disambiguation" in the US context (which early indications are that it's not). 84.203.36.42 (talk) 22:11, 11 February 2013 (UTC)

• Comment from my grocery store, I find:
  • Tomato juice
  • Tomato soup
  • Tomato sauce
  • Tomato paste
  • Strained tomatoes
  • Crushed tomatoes
  • Diced tomatoes
  • Sliced tomatoes
  • canned whole tomatoes

  Of these, of the four "strained tomatoes" sold at the store, only one contains the term "passata di pomodoro", which has Italian information on it as well, and none contain just "passata", so I think that "passata" is a term that suffers from WP:ENGVAR issues.

  -- 65.92.180.137 (talk) 05:20, 14 February 2013 (UTC)

  Less so than "Tomato purée", if they are to be kept as separate articles. Peter James (talk) 01:44, 16 February 2013 (UTC)

The above discussion is preserved as an archive of a requested move. Please do not modify it. Subsequent comments should be made in a new section on this talk page or in a move review. No further edits should be made to this section.

"Tomato preserves" listed at Redirects for discussion

An editor has asked for a discussion to address the redirect Tomato preserves. Please participate in the redirect discussion if you wish to do so. _signed, Rosguill ^talk 02:12, 15 October 2019 (UTC)

pasatta

pasatta should redirect to this article.

2603:8001:FF3C:4100:38DE:FF87:F55F:8B9D (talk) 00:01, 14 June 2022 (UTC)