Tomato Mark is a peppering paste made of tomatoes, which is used in the kitchen particularly for the production of Saucen.

Tomato Mark is manufactured out to mature and sorted tomatoes. Since only the tomato meat use finds, these are first peeled and entkernt. Then the tomato meat is passed and thickened by vacuum or heat and, in order to make it durable, pasteurisiert.

Tomato Mark in cans or tubes is acted. Simply concentrated tomato Mark contains 14-22 per cent of dry weight, doubly concentrated tomato Mark 28-30 per cent of dry weight and three-way concentrated tomato Mark 36-40 per cent of dry weight. In the Swiss food regulation the minimum portions with 12, 24 and 36 per cent are determined.

For the production of tomato Marks mainly tomatoes from the cultivation of open land are used. The most important European cultivation countries are Italy, Spain, Greece, Turkey and Bulgaria. Tomato Mark is predominantly already manufactured in the cultivation countries. Apart from its use in the kitchen tomato Mark is also raw material for the subsequent treatment, approximately to Ketchup.

For the production of Gewrzketchup and Dips beside tomato Marks also the Tomatenpulpe in such a way specified is used. This consists usually of cut up fruit components, is not happened and does not give appropriate preparing consistency.

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