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Tomato puree
Sieved cooked tomatoes (thicker than juice, thinner than paste) for sauces, soups and stews.
Tomato puree is sieved, cooked tomatoes without skin or seeds, thicker than juice but thinner than paste. It is used for sauces, soups, stews, braising meat and as a pizza base, thinned with water or stock.
Recipes with this ingredient
The recipe is taken from the magazine "Culinary Workshop".
13
4
40
The recipe is taken from the magazine "Culinary Workshop".
15
6
60
The recipe is taken from the book "Seafood. Very simple.
9
12
15
The recipe is taken from the book "Seafood. Very Simple."
13
5
30
The recipe is taken from the book "Seafood. Very simple.
11
2
30
The recipe is taken from the book "Seafood. Very simple.
14
4
30
The recipe is taken from the book "Seafood. Very Simple.
11
4
30
The recipe is taken from the book "Seafood. Very simple.
12
1
30
The recipe is taken from the book "Seafood. Very Simple."
11
1
45
The recipe is taken from the book "Seafood. Very simple.
10
4
30
The recipe is taken from the book "Seafood. Very simple.
10
4
30
Azu Primorsky is a unique dish of Russian cuisine that combines the rich flavors of the sea and land. The recipe is based on cucumaria, a seafood delicacy that gives the dish tenderness and slight elasticity. A spicy tomato sauce made with onions, carrots, and spices enriches the flavor, creating a rich aroma. Crispy fried potatoes and pickles add contrast, making azu multifaceted. This dish not only delights the taste but is also interesting from a historical perspective: traditional azu was made with meat but was adapted in Primorye using local seafood. It is served hot and pairs perfectly with fresh bread or herbs, creating harmony of flavors in every bite.
12
2
45
Cucumaria with stewed cabbage is a refined dish of Russian cuisine that combines the delicate sea flavor with hearty cabbage. Cucumaria, a seafood delicacy, adds an unusual hue to traditional stewed cabbage, enriching it with soft iodine notes. The dish traces back to the gastronomic traditions of the Far Eastern regions where seafood is paired with vegetables to create rich flavors. Butter and tomato puree give the cabbage a slight tanginess, while the aroma of bay leaves and spices complements the composition. Cucumaria, lightly fried before mixing, enriches the texture of the dish, making it tender and rich. This warm and cozy dish is perfect for dinner on a cool evening, revealing the richness of traditional Russian cuisine in a new interpretation.
14
2
45
Marinated mullet is a dish that embodies the spirit of Odessa cuisine: rich flavor, simple ingredients, and the sea in every note. This recipe comes from ancient times when fishermen sought to preserve their fresh catch by adding zest through marination. The light acidity of vinegar, the sweetness of carrots and tomato puree, and the spicy notes of cloves and allspice create a balanced flavor spectrum that unfolds after several hours of marinating. The tender and juicy mullet is fried to a golden crust and then soaked in an aromatic sauce. The dish is perfect as a cold appetizer, awakening the appetite and evoking memories of the endless expanses of the Black Sea. It is served with greens and fresh bread, complemented by a glass of white wine.
15
4
60
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
11
2
45