Do you 'fry off' tomato purée ?

[Fordian]

All the big questions...

Read on here about how to make a lasagne 'special'; and 'frying off' a 'dollop of tomato purée/paste' was mentioned..

Are you supposed to fry tomato purée/paste? I always assumed it was 'ready to go'!

Yes, James Martin said so

Always

Fry it off or it tastes metallic.

Sounds like Simon Rimmer and James March are taking credit from all our mums.

Bastards.

@AnneShirleysNewDress I'll gladly do anything James Martin tells me to.

I think frying the puree for 5 minutes or so is supposed to release umami, so I've started doing it, when making Bolognese etc

Ooh there's an article about it
https://www.epicurious.com/ingredients/how-to-cook-with-tomato-paste-from-a-tube-caramelize-it-article

It had never occurred to me to fry tomato purée but I suppose it does make sense.

I'm mostly using Bomba purée at the moment rather than plain Tom, I'm not sure if it's been already cooked or not.

Ooh, I didn’t know about this and am pleased with the tip - thanks OP!

I thought everyone did, it was how I learned from my DM's recipe books from the 80s

Yes of course,how else would you use it,it's bitter otherwise?

I have never done this, often make wrap/pitta pizzas and just chuck it on top and into the oven. Excited to make tea tomorrow now so I can try this

Thanks for the link, @NotMyCat!

I wonder why it's bitter - the tin can? type of toms? I cook with tomatoes from the greenhouse at the end of the summer when there are loads and they don't taste bitter.

Oh, Isee the link above answers this. Interesting.

@DukeOfEarlGrey

Ooh, I didn’t know about this and am pleased with the tip - thanks OP!

Me too!

Yes always. Can’t remember who told me to do it though