Talk:Tomato purée
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[edit] 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) .svg/20px-Flag_of_the_United_Kingdom_(3-5).svg.png){kind=small}
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)
