A different take on sieved tomatoes: from espuma to chickpea curry

'Sieved tomatoes are a real all-rounder,’ says Christopher Rogge, head of the company restaurant on the METRO Campus in Düsseldorf. Many chefs rely on this classic, especially in Mediterranean cuisine – from gazpacho to bruschetta to pasta sauces. But more unusual compositions such as a tomato jelly can also be created in just a few simple steps. To do this, mix the pureed tomatoes with the thickening agent xanthan gum, roll out and cut out. ‘The jelly is ideal for garnishing starters or main courses, giving them that certain something,’ explains the professional chef. Another highlight: tomato espuma. With the help of a cream dispenser and N2O capsules, airy, light textures can be created. ‘The espuma process makes the tomato the star of the dish, not only in terms of taste but also visually,’ says Chris.

Enhance flavour – Experiment with spices and herbs

You can combine passata with many herbs and spices. ‘Fresh herbs like oregano or thyme have a very different flavour to dried herbs,’ Chris emphasises. He also recommends balancing the acidity of the tomatoes with a pinch of sugar, without making the product too sweet. ‘With exotic spices such as turmeric, cumin or curry paste, tomato purée is also perfect for international dishes,’ he adds.

Refining sieved tomatoes – achieving more with simple techniques

Even classic dishes with sieved tomatoes can be refined with a few simple tricks. Chris advises: ‘Thickening by boiling not only intensifies the flavour, but also ensures a creamy consistency – ideal for ragouts or sauces’. Especially with longer cooking times, such as for Bolognese, the flavours can develop optimally and create a harmonious taste profile. ‘Patience pays off – the difference is enormous,’ emphasises the chef. Another tip: experiment with spiciness. “Freshly chopped chillies go well with many dishes with passata and enhance the tomato flavour.” To check the spiciness, remove the seeds, as these contain most of the pungent substances.

Sustainable and efficient cooking – clever use of sieved tomatoes

Passaged tomatoes not only taste good, they are also practical. ‘Sustainable bulk packs like the ten-litre Polpa Fine from METRO Chef reduce waste and, thanks to the screw cap, can be kept for several days even after opening,’ explains Chris. This is an advantage in large kitchens, in particular, in addition to saving time. ‘There's no need to peel and cook fresh tomatoes – that quickly saves several hours of work.’ He adds that tomato purée is now also recognised in high-end gastronomy: “There is no loss of quality and the product has long since left behind the prejudices of other convenience solutions,” emphasises the chef.

Unleash your creativity – inspiration for modern cuisine

Sieved tomatoes are an ideal basis for all forms of nutrition. ‘Sieved tomatoes are a natural product, not a substitute, and therefore perfect for vegan dishes without cream,’ says Chris. But sieved tomatoes are also a good base in international cuisine. ‘From Mediterranean to Asian – tomatoes fit into every kitchen in the world.’ Chris advises chefs who present their dishes on social media to be creative: ‘Unusual combinations such as lentil dishes or curries are not only well received by guests, but also attract attention online.’

Lentil curry with baked vegetables and red cashew cream – ‘Chris cooks’: Watch the video here 📹

Convenience food in gastronomy? This is no longer a contradiction. But how do convenience and gourmet go together? Customer asks, METRO answers: