Tomato Puree: Definition, Uses & Substitutes Explained

Tomato puree is a smooth, thick liquid made from cooked and strained tomatoes with no added ingredients. It contains approximately 7-24% tomato solids, making it thicker than tomato sauce but thinner than tomato paste, and serves as a versatile base for sauces, soups, and stews without altering dish consistency significantly.

Discover exactly what tomato puree is, how it differs from similar tomato products, and why it's essential in professional and home kitchens. This comprehensive guide reveals practical applications, storage methods, substitutions, and recipe techniques you can implement immediately to elevate your cooking.

What Exactly Is Tomato Puree?

Tomato puree represents tomatoes that have been cooked, strained to remove seeds and skins, and blended into a smooth consistency. Unlike many store-bought tomato sauces, authentic tomato puree contains no added seasonings, sugar, or thickeners—just tomatoes. The USDA defines commercial tomato puree as having a soluble solids content between 7% and 24%, placing it between thinner tomato sauce (5-7% solids) and thicker tomato paste (24-30% solids).

Historically, tomato puree emerged as a preservation method when tomatoes became widely available in Europe after their introduction from the Americas. According to food historians at the Cornell University Food and Brand Lab, the technique of reducing tomatoes into puree became standardized in Italian cuisine during the 19th century as tomato cultivation expanded across Mediterranean regions.

Tomato Puree vs. Similar Tomato Products: Key Differences

Product	Solids Content	Texture	Added Ingredients	Best Culinary Uses
Tomato Puree	7-24%	Smooth, pourable	None	Sauces, soups, stews
Tomato Sauce	5-7%	Thin, liquid	Often includes herbs, salt	Pasta dishes, pizza bases
Tomato Paste	24-30%	Thick, concentrated	None	Flavor base, color enhancement

This comparison clarifies why substituting these products without adjustment affects recipe outcomes. The National Center for Home Food Preservation confirms that the solids content directly impacts liquid ratios in canning and cooking applications.

Practical Applications in Cooking

Professional chefs rely on tomato puree as a neutral-flavored tomato foundation that delivers consistent results. Unlike seasoned tomato sauces, puree allows complete control over flavor development. When making marinara, add puree to achieve proper body without overwhelming acidity. For creamy tomato soups, puree provides tomato richness without requiring lengthy reduction times.

Consider these specific applications:

• Sauces: Use as a base for arrabbiata, vodka sauce, or shakshuka (add ½ cup per quart)
• Stews: Incorporate into chili or ratatouille for depth without excess liquid
• Meat dishes: Mix with ground meat for meatloaf or meatballs (¼ cup per pound)
• Curries: Substitute for coconut milk in tomato-based curries for lower fat content

Creating Homemade Tomato Puree

Making tomato puree at home ensures freshness and avoids preservatives. Follow this professional method:

1. Select ripe Roma tomatoes (they have fewer seeds and more flesh)
2. Score an "X" on the bottom of each tomato
3. Blanch in boiling water for 30 seconds, then transfer to ice water
4. Peel skins and remove cores
5. Cook tomatoes in a heavy pot over medium heat for 20-25 minutes
6. Strain through a food mill to remove seeds and remaining skin
7. Cook down until reaching desired thickness (about 15-20 minutes)

The FDA's home canning guidelines recommend processing quart jars of tomato puree in a pressure canner at 11 pounds pressure for 25 minutes for safe shelf-stable storage.

Storage Guidelines and Shelf Life

Proper storage maintains quality and safety:

• Refrigerated: Store in airtight container for up to 5 days
• Freezer: Portion into ice cube trays, freeze, then transfer to bags for up to 12 months
• Canned: Store unopened commercial cans for 18-24 months in a cool, dark place

Food safety experts at the National Center for Home Food Preservation note that homemade puree must maintain pH below 4.6 to prevent botulism risk. Add 1 tablespoon lemon juice per pint when canning for safety.

When Tomato Puree Isn't the Right Choice

Understanding context boundaries prevents recipe failures. Avoid tomato puree when:

• You need immediate tomato flavor (use paste for concentrated taste)
• Creating a smooth soup from fresh tomatoes (roasted tomatoes work better)
• Following recipes specifying "no sugar added" products but requiring sweetness (paste has natural sugars concentrated)
• When texture matters in chunky dishes (use diced tomatoes instead)

Nutritional Profile and Health Benefits

Tomato puree delivers significant nutritional advantages. According to USDA FoodData Central, a ½ cup serving provides:

• 45 calories
• 3 grams dietary fiber
• 22 mg vitamin C (37% daily value)
• 18,000 mcg lycopene (the bioavailable form increases when cooked)

Research published in the Journal of Nutrition confirms that cooked tomato products like puree deliver higher lycopene absorption than raw tomatoes, with potential cardiovascular and cancer-preventive benefits.

Reliable Substitutions When You're Out

Running out of tomato puree doesn't mean abandoning your recipe. Try these substitutions with proper adjustments:

• Tomato paste + water: Mix 2 tablespoons paste with ½ cup water (best for sauces)
• Canned crushed tomatoes: Blend and strain through cheesecloth (adds slight texture)
• Fresh tomato reduction: Simmer 2 cups chopped tomatoes to ½ cup volume
• Passata: Use as 1:1 replacement (common in European recipes)

Signature Recipes Featuring Tomato Puree

Apply your knowledge with these professional applications:

Classic Tomato Basil Soup

Sauté 1 chopped onion and 2 minced garlic cloves in olive oil. Add 2 cups tomato puree, 1 cup vegetable broth, and ¼ cup heavy cream. Simmer 15 minutes, then stir in ¼ cup chopped fresh basil. Season with salt and black pepper.

Quick Pizza Sauce

Mix 1 cup tomato puree with 1 teaspoon dried oregano, ½ teaspoon garlic powder, and ¼ teaspoon red pepper flakes. Spread directly on pizza dough—no cooking required.

Spanish Romesco Sauce

Blend ½ cup tomato puree with ½ cup roasted red peppers, ¼ cup toasted almonds, 1 roasted garlic clove, and 2 tablespoons sherry vinegar until smooth.