Tomato Puree
Tomato puree is cooked, seeded, and strained tomatoes with no added seasoning, cooked down just enough to remove excess water while staying pourable. It sits between tomato sauce and tomato paste in thickness and concentration: thicker and more intensely flavored than sauce, but not as dense or pasty as paste. It's used as a base that gets seasoned and thinned or reduced further depending on the dish.
Varieties
Some labels distinguish between 'tomato puree' and 'passata,' which is essentially the same strained, uncooked product common in Italian cooking; passata is typically raw-pressed rather than simmered, giving it a fresher, brighter flavor than shelf-stable canned puree.
Buying tips
Check the ingredient list for just tomatoes, and sometimes citric acid or salt; anything with added sugar, herbs, or oil is a seasoned sauce sold under a similar name. Cans are fine for cooked dishes, but glass jars let you see the color and texture before buying.
Substitutes
Tomato paste diluted with water — 1/3 cup paste plus 2/3 cup water per 1 cup puree
Whisk paste and water together until smooth before adding to the pan; adding them separately leaves lumps of paste that don't dissolve.
Crushed tomatoes, blended smooth — 1:1
Run through a blender or food processor for 15-20 seconds to remove the chunky texture and match puree's consistency.
Tomato sauce, simmered to reduce — 3/4 cup sauce per 1 cup puree needed
Tomato sauce is thinner and often already seasoned, so simmer it uncovered for 5-8 minutes to concentrate it and hold off on adding more salt.
Fresh tomatoes, cooked down and strained — About 2 pounds fresh tomatoes per 1 cup puree
Simmer peeled, chopped tomatoes for 20-25 minutes, then push through a food mill or fine strainer to remove skins and seeds.
Ketchup — Use sparingly, not a direct swap
Only works in small amounts within already-sweet or tangy dishes since ketchup carries added sugar and vinegar that plain puree doesn't have.
Storage
Unopened canned or jarred puree keeps in the pantry for up to a year past the packed date. Once opened, transfer any unused portion to an airtight container and refrigerate for up to 5 days, or freeze in small portions (ice cube trays work well) for up to 6 months.
How to use
Forms the base for pasta sauces, soups, braises, and chili where a smooth tomato backbone is needed without excess liquid. Also useful for thickening stews or adding tomato depth to shakshuka and curries without the chunkiness of crushed tomatoes.
What it pairs with
Pairs well with garlic, onion, basil, oregano, and olive oil in Italian-style sauces, and with cumin, chili powder, and smoked paprika in chilis and Mexican-style braises.
Nutrition
Tomato puree is low in calories and fat, and because it's more concentrated than fresh tomatoes, it delivers a denser dose of lycopene and vitamin C per cup. Unseasoned versions have little to no added sodium, though check labels since some brands add salt.
FAQ
Is tomato puree the same as tomato sauce?
No. Tomato sauce is usually thinner and already seasoned with salt, herbs, or aromatics, while puree is just cooked, strained tomatoes with a thicker, smoother consistency and no added flavoring.
Can I use tomato puree instead of tomato paste?
Yes, but expect a milder, more watery result. Use about 3 times the amount of puree called for paste, and simmer the dish longer to cook off the extra liquid and concentrate the flavor.
Why does my homemade tomato puree taste sour?
Underripe or acidic tomato varieties can make puree taste sharp. A pinch of sugar or a small pat of butter stirred in while cooking mellows the acidity without making the dish taste sweet.
Can tomato puree be frozen?
Yes. Portion it into ice cube trays or small freezer bags flattened for quick thawing, and it keeps well for up to 6 months without a major change in flavor or texture.
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