Cherry tomato purée (Solanum lycopersicum var. cerasiforme – family Solanaceae)

Description

Cherry tomato purée is a processed vegetable product obtained from fresh, fully ripe cherry tomatoes, selected for their naturally high sugar content and pronounced aromatic profile. After harvesting, the tomatoes are washed, crushed, and sieved to remove skins and seeds, resulting in a smooth and homogeneous purée. A subsequent heat treatment ensures microbiological stability while preserving the essential nutritional characteristics of the raw material.

Compared with purées produced from other tomato varieties, cherry tomato purée is distinguished by a sweeter, rounder flavor and moderate acidity, making it particularly suitable for culinary applications where balance and natural sweetness are desired. Its bright red color is linked to the presence of lycopene, a naturally occurring carotenoid responsible for both pigmentation and antioxidant activity.

From a nutritional standpoint, cherry tomato purée is a low-calorie food with a high water content, providing dietary fiber, minerals, and vitamins, especially vitamin C and vitamin A (as carotenoids). It is widely used as a base ingredient for sauces, soups, and prepared dishes, offering versatility while fitting well within a balanced diet.

Classification

Raw material and product characteristics

Indicative average nutritional values per 100 g

Average indicative values. Natural variability may occur depending on tomato variety, ripeness, and processing conditions.

Note on nutritional use of the bioactive compounds present

Cherry tomato purée is a natural source of lycopene, a carotenoid with antioxidant activity, whose bioavailability is enhanced by thermal processing. It also contains polyphenols and vitamin C, contributing to protection against oxidative stress. Regular use within a balanced diet provides micronutrients and bioactive compounds with a low energy contribution, supporting overall nutritional quality.