The History of Tomato Paste
Tomato paste, that beloved red condiment that plays a starring role in many Iranian dishes, has a long and interesting history. This journey begins in the heart of South America and, through many twists and turns, ends up on the shelves of our kitchens. Let’s turn the pages of this fascinating history together.
The Tomato: From Ornamental Fruit to Foodstuff
Can you believe that the tomato, which is now an integral part of our meals, was initially considered an ornamental fruit? Yes, the indigenous peoples of Central and South America used tomatoes as a decorative element for thousands of years before they were eaten. But this didn’t last long. With the arrival of the Spanish in the Americas in the 16th century, the tomato made its way to Europe.
Europe and the Great Tomato Misunderstanding
Europeans initially thought tomatoes were poisonous! Their bright appearance and resemblance to some poisonous berries led to this big misunderstanding. It took years for the people of Europe to realize their mistake and gradually incorporate tomatoes into their diets.
From “Sweetbread” to the Early Idea of Tomato Paste
You might be interested to know that the first attempts to preserve tomatoes for long periods date back to the 17th century. At that time, a solution called “sweetbread” was invented. Sweetbread was a type of sugary sauce or powder that was combined with ascorbic acid (vitamin C) to help preserve tomatoes for longer. Sweetbread could be considered the first step towards the invention of tomato paste.
The 18th Century and the Emergence of the Idea of Making Paste
Moving into the 18th century, the idea of making tomato paste by adding salt to tomatoes soaked in sweetbread was further developed. This early method was considered a type of pickle and was still far from today’s tomato paste.
The Invention of the Modern Paste-Making Process
Finally, in the 19th century, the production of tomato paste was revolutionized with the invention of a process by Nicholas Appert. This process involved boiling tomatoes until they were pureed, then passing them through various filters to remove the skin and seeds. The result was a thick and smooth tomato paste.
The 20th Century and the Flourishing of the Paste Industry
The 20th century can be considered the golden age of the tomato paste industry. With advances in production and packaging technology, tomato paste quickly became ubiquitous around the world.
The Arrival of Paste in Iran
In Iran, tomato paste became known through imports in the late Qajar and early Pahlavi periods. At first, this new condiment was only popular among wealthy families and the aristocracy. However, gradually, as people became more aware of its properties and benefits, tomato paste found its way onto the tables of all segments of society.
Paste Production in Iran
The mass production of tomato paste in Iran dates back to 1935 and 1936. At that time, various factories were established in cities such as Arak, Tabriz, and Tehran, and started producing tomato paste industrially.
The Role of Paste in Iranian Cuisine
Today, tomato paste holds a special place in Iranian cuisine. From ghormeh sabzi and gheymeh to various stews and pilafs, it is rare to find a dish on an Iranian table that does not use tomato paste.
Properties and Benefits of Tomato Paste
In addition to its unmatched flavor, tomato paste also has many properties and benefits. This condiment is rich in vitamins and antioxidants that help strengthen the immune system, prevent cardiovascular diseases, and even fight some types of cancer.
Tips for Choosing and Consuming Tomato Paste
When buying tomato paste, pay attention to its color, consistency, and flavor. Good quality tomato paste has a reddish color, is thick, and has a fresh tomato flavor.
To preserve the properties and flavor of the paste, store it in a cool, dark place away from direct sunlight.
You can also freeze tomato paste.
To prevent the flavor of the paste from changing, it is best to add it to the food towards the end of cooking.
The Place of Tomato Paste in Iranian Culture
Tomato paste has gone beyond being a simple condiment and has become a part of Iranian food culture and identity. This foodstuff plays a starring role on Iranian tables at celebrations, parties, and family gatherings.
Frequently Asked Questions About Tomato Paste
- Is tomato paste harmful to health?
Tomato paste is not harmful if consumed in moderation. However, excessive consumption can lead to high blood pressure and digestive problems.
- What is the best type of tomato paste?
The best type of tomato paste is the one made from fresh tomatoes without additives.
- How can I make tomato paste at home?
To prepare tomato paste at home, first wash the tomatoes well and then cook them and remove the skin and seeds. Then cook the tomato puree on low heat until it thickens.
- How can I freeze tomato paste?
To freeze tomato paste, pour it into freezer-safe containers or freezer bags and place it in the freezer.
- What is the history of tomato paste in other parts of the world?
Tomato paste is also popular in many other parts of the world, including Italy, Spain, and France. The history of tomato paste in each country is unique, reflecting its food culture and taste preferences.