Double concentrated tomato

Double concentrated tomato is a product made from tomatoes that have been processed to remove a significant portion of their water content. This results in a more intense tomato flavour and thicker consistency compared to standard tomato purée or paste. It is produced by cooking tomatoes and then concentrating the resulting purée through evaporation.

Manufacturers use double concentrated tomato to impart a strong, rich tomato flavour and colour to a wide range of savoury dishes. Its concentrated nature means a smaller amount is needed to achieve the desired taste and texture. It is commonly found in sauces, soups, stews, ready meals, and as a base for pizza toppings and pasta sauces.

Double concentrated tomato is not a food additive and does not have an E-number. It is a concentrated form of a common foodstuff. Tomatoes are a source of vitamins and antioxidants, such as lycopene. The NHS Eatwell Guide recommends eating at least 5 portions of a variety of fruit and vegetables each day. There are no specific regulatory concerns or controversies associated with its consumption at typical dietary levels.