Tomato Puree: Uses, Substitutes, and How to Store It

What Tomato Puree Is

Tomato puree is a concentrated product made by cooking down whole tomatoes, then straining out the seeds and skins to create a smooth, thick consistency. It typically has a lower viscosity than tomato paste — think of it as the middle ground between crushed tomatoes and tomato paste. Commercial varieties are often lightly seasoned with salt, but plain versions are also available. Tomato puree originates from basic food preservation methods, where surplus tomatoes were cooked and processed to be stored for later use.

How to Choose Tomato Puree

When buying tomato puree, look for a product with as few additives as possible. The ingredient list should ideally contain only tomatoes and maybe salt. Avoid brands that add sugar, citric acid, or stabilisers, as these can affect the flavour and texture of your dish. Check the colour: a deep red indicates well-ripened tomatoes, while a brownish tint may signal poor quality. If the puree is sold in a glass jar, inspect it for any separation or browning, which can be a sign of age.

How to Use Tomato Puree in Cooking

Tomato puree is versatile and works well in soups, stews, sauces, and braises. Use it as a base for pasta sauces: start by sautéing aromatics like onion and garlic in olive oil, then add 1 cup (240 ml) of tomato puree per 4 servings and simmer for 15-20 minutes. It can also be used to thicken chilis or lentil soups — substitute 1 cup (240 ml) of puree for 1 can of diced tomatoes for a smoother texture. When making a quick flatbread or pizza sauce, spread a thin layer (about 3 tablespoons per pizza) directly onto the dough.

Substitutes for Tomato Puree

If you do not have tomato puree, you can use one of these three substitutes. 1. Tomato paste thinned with water: Mix 1 part tomato paste with 2 parts water (by volume). For example, 1/4 cup tomato paste plus 1/2 cup water yields about 3/4 cup puree. This swap works in any cooked dish but adds a deeper, more concentrated flavour. 2. Canned crushed tomatoes: Use them straight from the can in equal volume. Crushed tomatoes are slightly chunkier, so the final sauce may be more rustic and less smooth. 3. Fresh blended tomatoes: Blanch and peel 2 large fresh tomatoes, then blend until smooth. For each 1 cup of puree, use about 1 1/2 cups of blended fresh tomatoes, then simmer for 5-10 minutes to reduce excess liquid and concentrate flavour.

How to Store Tomato Puree

Store an unopened can or jar of tomato puree in a cool, dark pantry for up to 18 months. Once opened, transfer it to an airtight container and refrigerate at 4°C (40°F) or below; it will stay fresh for 5-7 days. For longer storage, spoon the puree into ice cube trays, freeze until solid (about 2-3 hours), then pop out the cubes and store them in a freezer bag. Each cube is roughly 2 tablespoons (30 ml) and will keep for up to 3 months. Thaw frozen cubes in the refrigerator or add them directly to hot soups and sauces.

Common Mistakes

1. Using too much puree without adjusting liquid: Tomato puree is thicker than crushed tomatoes, so adding it cup-for-cup to a recipe that calls for canned tomatoes can make the dish too dense. Fix by diluting with water or broth — add 1/4 cup (60 ml) of liquid per 1 cup (240 ml) of puree. 2. Not cooking the puree long enough: Raw puree can taste acidic and metallic. Always simmer tomato puree for at least 10-15 minutes to mellow the acidity and deepen the flavour. 3. Storing in a metal container after opening: The acids in tomato puree can react with metal, creating a metallic taste. Always transfer the puree to a glass or plastic container before refrigerating or freezing.