Description

Tomato paste is made from round and/or pear tomatoes in a several-stage process. By the strained juice of mature they possess a fine to medium texture, tomato varieties are cooked and strained to the desired consistency. Tomatoes are washed, sorted for quality, chopped, enzyme deactivated to preserve serum quality then strained to obtain the necessary juice for paste production. The strained juice is then evaporated under a vacuum to a concentration of 24% natural soluble solids (NTSS). The product is hot-filled to ensure commercial sterility and then cooled prior to stacking. Tomato paste is a standardized product and shall conform in all respects to the standard of identity for tomato concentrates.