-1/2-ounce can tomato puree
Rich in lycopene, a potent antioxidant associated with cardiovascular health, and provides vitamin C and potassium. The cooking and processing involved in puree production actually increases lycopene bioavailability compared to fresh tomatoes.
About
Tomato puree is a processed product made from ripe tomatoes that have been cooked, strained, and reduced to remove seeds and skins, resulting in a thick, smooth paste. Unlike tomato paste, which is further concentrated through extended cooking, puree retains a slightly lighter consistency and more pronounced tomato flavor. The product is typically made from common processing tomato varieties such as San Marzano or Roma tomatoes, which are selected for their low water content and high solids ratio. Commercial tomato puree is usually seasoned minimally (salt being the primary additive) and canned or packaged for preservation.
The flavor profile is concentrated tomato with natural acidity, without the intense caramelization present in deeply reduced pastes. Quality variations exist between brands and regions, with Italian purees often considered benchmark products due to traditional production methods and tomato cultivars.
Culinary Uses
Tomato puree functions as a foundational ingredient in numerous cuisines, particularly Mediterranean cooking. It is used to build depth in sauces (ragùs, arrabbiatas, bolognese), soups (minestrone, tomato bisque), and stews, where its concentrated flavor and smooth texture provide body without requiring extended reduction. In Latin American cooking, it appears in moles, salsas, and bean dishes. Tomato puree can be used to adjust consistency and flavor in dishes where fresh or canned whole tomatoes would be too watery, making it valuable in applications requiring specific viscosity. It is typically diluted with water or stock when used, and works well with garlic, basil, oregano, and olive oil.