Tomato purée: smooth and velvety
Smooth, silky and uniform, tomato purée is made from ripe tomatoes, skinned and deseeded, then strained. Its texture makes it perfect for quick sauces, soups, veloutés, and dishes requiring a homogeneous and delicate base. It cooks in just minutes and enhances recipes where tomato is the undisputed star, like classic pasta with tomato sauce or barley risotto with tomato.
Tomato pulp: rustic and versatile
Pulp is obtained by cutting tomatoes into cubes while retaining part of the juice. The result is a more rustic product, rich in fiber and suitable for longer cooking times. It’s ideal for hearty dishes such as stews, legume soups, or pasta sauces where you want to feel the “substance” of the tomato. Pomì fine pulp is perfect for recipes like chicken alla chitarnee, while Pomì rustic pulp shines in dishes like savory rose pie pizzaiola-style, pairing beautifully with structured flavors and ingredients.
Diced tomatoes: chunky and intense
Pomì diced tomatoes are 100% Italian, peeled, and preserved in their juice. They keep a rustic shape and release flavor gradually during cooking. They’re perfect for long preparations such as traditional sauces, rustic condiments, or dishes where the tomato’s consistency needs to be present at the end. They work wonderfully in recipes like Roman-style cod or fake Roman-style tripe.
Knowledge leads to better cooking
Choosing between purée, pulp, or diced means deciding the character and texture of your dish. Understanding the differences between these products allows you to make the best use of each ingredient and enhance every recipe. In the end, as with every good story, cooking too starts from a solid base. And when the base is made with the right tomatoes, the result can only be absolutely delicious.
