can tomato puree

CondimentsYear-round. Canned tomato puree is shelf-stable and available regardless of fresh tomato seasonality, though it is manufactured during peak tomato harvest seasons (late summer through autumn in the Northern Hemisphere).

Rich in lycopene, a carotenoid antioxidant, and provides a good source of vitamin C and potassium. The concentration process increases the bioavailability of lycopene compared to fresh tomatoes.

About

Canned tomato puree is a processed tomato product made from cooked, strained, and concentrated ripe tomatoes that have been preserved in sealed cans. The production process involves washing and sorting fresh tomatoes, cooking them to break down cell walls, passing the mixture through a fine sieve to remove seeds and skins, and concentrating the liquid to achieve a thick, smooth consistency. The resulting product typically has a slightly deeper flavor than fresh tomato juice due to the concentration process, and contains added salt and sometimes citric acid for preservation and pH control. Canned tomato puree differs from tomato paste (which is more heavily concentrated) and crushed tomatoes (which retain more texture) in both viscosity and culinary application.

The tomato variety used in commercial puree production is typically the San Marzano or Roma type, selected for their low seed content, firm flesh, and natural sweetness. Quality canned tomato purees are often sourced from specific growing regions, with Italian tomato purees being particularly valued in professional kitchens.

Culinary Uses

Canned tomato puree serves as a foundational ingredient in countless cuisines, particularly Mediterranean and Latin American cooking. It functions as the base for sauces such as marinara, arrabbiata, and mole, and is essential in soups, stews, and braises where a smooth tomato foundation is desired without visible solids. The concentrated nature of puree allows cooks to build robust tomato flavor without the watery content of fresh tomatoes or crushed varieties. It is particularly valued in slow-cooked dishes where its thick consistency adheres well to pasta, rice, and vegetables. Canned puree offers consistency and reliability year-round, making it indispensable in professional kitchens and home cooking where fresh quality tomatoes are unavailable.

Forms & Preparations

  • Canned puree — Standard smooth, concentrated tomato product in sealed cans, ready to use from the can
  • Glass jar puree — Alternative packaging that some producers use, offering similar product in glass containers
  • Tube or pouch — Convenient portion-controlled packaging, often used for smaller quantities or in European markets
  • Double-concentrated puree — A more heavily concentrated version with even deeper tomato flavor and thicker consistency

Substitutes

  • Unknown — Use ripe, in-season tomatoes cooked down and strained; approximately 2 cups fresh tomato puree (made from cooking and straining) equals 1 cup canned puree. Lacks the concentrated flavor and umami depth of canned.
  • Unknown — Much more concentrated; use 1-2 tablespoons paste mixed with water to equal 1/2 cup puree. Adjust liquid ratios in recipes as paste is denser.
  • Unknown — Less concentrated and more watery; use equal volume but reduce other liquids in recipe by 25-30%. Retains more texture than puree.
  • Unknown — More watery; use 1.5 times the volume called for and reduce other liquids or simmer longer to concentrate. Best for sauces requiring longer cooking.
  • Unknown — More intense, sweet flavor; use 1-2 tablespoons mixed with water to create puree-like consistency. Not ideal for all applications but works well in Mediterranean dishes.