tomato paste

 Tomato paste is a thick paste made by cooking tomatoes for several hours to reduce the water content, straining out the seeds and skins, and cooking the liquid again to reduce the base to a thick, rich concentrate.[1] It is used to impart an intense tomato flavour to a variety of dishes, such as pasta, soups and braised meat. It is used heavily in Italian cultured food.


Brix: 36-38

Color : 26±2

Packaging : 230±2 kg per drum both aseptic and non-aseptic

 

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