Regarding the two tomato products in the attached pictures, I believe A) the juice has been cooked boiled in water, perhaps boiled off to make a concentrated taste, and then strained of remaining solids. B) the purée has been boiled and strained like the juice, it then is continually boiled off until no water remains given a strong taste and past like thickness,
I’m not sure if this is correct, based on my understanding the only difference is remaining water content? If so would continue to boil the juice lead it to become the same as the purée?
Please clarify.
Also where might it be better to use the juice over the purée? I imagine as the juice has a lot of water it’s not too concentrated and you can drink more getting more nutrients and use it in soups, stews or as a sauce whereas the purée is too concentrated in small amounts so wouldn’t be suitable however a quick google search says the paste/purée is used to thicken sauces as well as give flavour to stews and soups but wouldn’t the juice be better for this purpose to get a more all around taste?
Thanks
