dense mass. Commercial production uses tomatoes with thick pericarp walls and lower overall moisture.

Regional differences

Tomato paste in Iran is made by cooking tomatoes for a long time to reduce the water content, removing the seeds and skin, and cooking it more to make a thick condiment. In the US, tomato paste is simply concentrated tomato solids (no seeds or skin), and with a standard of identity (in the Code of Federal Regulations,

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