Pasta tomat

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Tempel tomat

Tomat tempel punika nglukis tempel digawe dening masak tomat kanggo sawetara jam kanggo ngurangi isi banyu, straining metu wiji lan tampilan, lan masak Cairan maneh kanggo ngurangi basa menyang nglukis, musataken sugih. [1] Iki digunakake kanggo menehi rasa tomat sing kuat kanggo macem-macem panganan, kayata pasta, sup lan daging sing wis direbus. Bedane, tomat tomat minangka cairan kanthi konsistensi ing antarane tomat remuk lan pasta tomat sing digawe saka tomat sing wis digodhog lan ditapis sithik.

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Rujukan[besut | besut sumber]

  1. Kimberley Willis, Viktor Budnik Knack Canning, Pickling & Preserving: Tools, Techniques & Recipes 2010 Page 88 "Tomato paste - Good tomato paste is a kitchen staple. All tomatoes can be cooked down to paste, but starting with paste-type tomatoes, often called Roma tomatoes, will make a faster, smoother product. Juicy tomatoes may take twice as long ..."
  2. Barbara Ann Kipfer The Culinarian: A Kitchen Desk Reference 2012 - Page 561 "TOMATO PASTE is concentrate of puréed tomatoes sold in cans or at double strength in tubes. ... The differences between tomato paste, tomato purée, and tomato sauce are texture and depth of flavor (the thicker the consistency, the deeper ..."