Tomato Puree
トマトのペースト
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
This is a simple tomato puree: boiled tomatoes blended with kombu dashi until completely smooth. The kelp stock adds a gentle savory depth that softens the tomato's acidity, so even little ones who are wary of raw tomato take to it easily. In preschool kitchens, a smooth texture like this is ideal for the youngest children who are still learning to chew.
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 15 gtomato
Seasonings
- 15 gkombu dashi (kelp stock)A light, savory stock made by steeping dried kombu kelp in water. Substitute: Light vegetable stock, or water with a small pinch of dashi powder.
About the Japanese ingredients in this recipe
- kombu dashi (kelp stock) (だし汁，昆布)
- A light, savory stock made by steeping dried kombu kelp in water. Substitute: Light vegetable stock, or water with a small pinch of dashi powder.
Directions
- 1
Boil the tomatoes, then blend them with the kombu dashi in a blender until smooth.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 3 kcal | 6 kcal | 3 kcal |
| Protein | 0.2 g | 0.3 g | 0.2 g |
| Fat | 0 g | 0 g | 0 g |
| Carbohydrates | 0.9 g | 1.8 g | 0.9 g |
| Fiber | 0.2 g | 0.3 g | 0.2 g |
| Salt equivalent | 0 g | 0 g | 0 g |
| Calcium | 1.5 mg | 3 mg | 1.5 mg |
| Iron | 0 mg | 0 mg | 0 mg |
| Potassium | 52.5 mg | 105 mg | 52.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 3 kcal | 0.2 g | 0 g | 0.9 g | 0.2 g | 0 g | 1.5 mg | 0 mg | 52.5 mg |
| 1 adult serving | 6 kcal | 0.3 g | 0 g | 1.8 g | 0.3 g | 0 g | 3 mg | 0 mg | 105 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
