* 2 tbsp tomato purée

Tomato purée is a concentrated paste made from ripe tomatoes that have been cooked, strained, and reduced to remove seeds and skins, resulting in a thick, smooth condiment. It is distinct from tomato paste, which is more concentrated and has a deeper, more intense flavor due to longer cooking times. Tomato purée retains a brighter, fresher tomato character and typically contains no additives beyond salt.

The ingredient originated in the Mediterranean region, where tomatoes have been cultivated since their introduction from the Americas in the 16th century. Modern tomato purée is produced by harvesting ripe tomatoes, cooking them to break down cell walls, passing them through fine sieves to remove solids, and then gently simmering to reach the desired consistency.

Tomato purée serves as a versatile base ingredient across European, Mediterranean, and Latin American cuisines. It is commonly used to thicken sauces, add body to soups and stews, and provide concentrated tomato flavor to braises, curries, and vegetable dishes. A small quantity adds depth without overwhelming other flavors, making it ideal for building savory foundations. It is frequently used in Italian ragùs, Spanish soffritos, and as a component in canned tomato products. The ingredient can be whisked into vinaigrettes, mixed into ground meat preparations, or swirled into creamy soups for visual and flavor contrast.