Conentrated Tomatoes

Tomato pasteis a thick paste made by cookingtomatoesfor 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.hot break: heated to about 100 °c (212°f),pectinis preserved, paste is thicker and can be used for ketchup 2.warm break: heated to about 79 °c (174°f), colour is not preserved, but flavour is preserved. 3.cold break: heated to about 66 °c (151°f), colour and flavour are preserved, so it can be reconstituted into juice.