Editing Tomato paste (section)

== History and traditions ==
Tomato paste is a traditional food ingredient used in many cuisines.<ref>{{Cite book |url=https://books.google.com/books?id=q_7NoAEACAAJ |title=Larousse Gastronomique: The World's Greatest Culinary Encyclopedia |date=2001 |publisher=Clarkson Potter |language=en}}</ref> One traditional practice was applied by spreading out a much-[[Reduction (cooking)|reduced]] tomato sauce on wooden boards that were set outdoors under the hot sun to dry the paste until it was thick enough, when it was scraped up and held together in a dense mass.<ref>Lyn Rutherford, Patrick McLeavey - The Book of Antipasti - Page 8, 1992: "Sun-dried tomato paste — with a richer flavor than ordinary tomato paste, sun-dried tomato paste is a really useful cupboard ingredient."</ref><ref>Bill Pritchard, David Burch Agri-Food Globalization in Perspective 2003 - Page 183: "Northern Italy is potentially vulnerable to the restructuring of pan-European supply chains because its key output, industrial grade tomato paste, is a standard product readily substitutable from a number of production areas."</ref> Commercial production uses tomatoes with thick [[pericarp]] walls and lower overall moisture.<ref>{{cite book|editor-last1=Kilcast|editor-first1=David|title=Texture in food.|date=2004|publisher=Woodhead Pub.|location=Cambridge|isbn=1855737248|edition=1st published.}}</ref>

=== Regional differences ===
In the UK, ''tomato paste'' is also referred to as ''concentrate''. In the US, ''tomato paste'' is simply concentrated tomato solids (no seeds or skin), sometimes with added sweetener ([[high fructose corn syrup]]), and with a standard of identity (in the [[Code of Federal Regulations]], see [http://edocket.access.gpo.gov/cfr_2010/aprqtr/pdf/21cfr155.191.pdf 21 CFR 155.191]). ''Tomato purée'' has a lower tomato soluble solids requirement, the cutoff being 24%. For comparison, typical fresh round tomatoes have a soluble solid content of 3.5&ndash;5.5% (refractometric Brix), while cherry tomatoes have double the amount.<ref>{{cite web |title=Managing Tomato Taste |url=https://www.yara.us/crop-nutrition/tomato/managing-tomato-taste/ |website=Yara United States |date=7 March 2018 |access-date=17 September 2022 |archive-date=20 September 2022 |archive-url=https://web.archive.org/web/20220920170558/https://www.yara.us/crop-nutrition/tomato/managing-tomato-taste/ |url-status=live}}</ref>