Imagine the kitchen without that permanent and red, without the magic extract that gives the foods a great depth, color and taste: tomato paste. This notion alone can become a food nightmare for any lover of food and anyone who is interested in cooking.
The tomato paste is beyond a simple seasoning. It is a beating heart of many popular and popular foods around the world. .From authentic Iranian stews to Italian pasta, from delicious sauces for pizza and lasagna to the main flavor of many meat and vegetable foods, tomato paste plays a bold role in creating a pleasant taste and aroma.
In a world without tomato paste, the charming red of the gray stew remains a cloak and gives it to a blurry color. The pleasant and slightly sour taste of the pasta, mixed with the aroma of garlic and basil, becomes an anonymous, lacking depth. Even the simplest breakfast omelette, without the spoonful of tomato paste that gives it a pleasant taste and color, will have little to do.
The absence of tomato paste not only affects the taste and color of foods, but also transforms the texture and concentration of many sauces and foods. This valuable substance, by creating a coherent and thick texture, stabilizes foods and prevents them from being watered.
In such an imaginary and unpleasant world, cooks and cooking enthusiasts will have to spend hours using fresh tomatoes and sophisticated methods. But certainly, no alternative can bring that deep concentration, color and taste of tomato paste.
“The world of tomato paste, a food nightmare” is not only an exaggerated phrase, but also illustrates the importance and status of this nutrient in different cooking cultures. Tomato paste is a key element, a magical flavor and an inseparable component of our eating pleasures
