can tomatoes in purée
Rich in lycopene, a powerful antioxidant associated with cardiovascular health, particularly when tomatoes are cooked and processed. Also a good source of vitamin C, potassium, and fiber, with relatively low calories and fat content.
About
Canned tomatoes in purée consist of whole, halved, or crushed tomatoes suspended in a thick tomato purée or sauce, typically preserved through heat processing and sealed in cans. This shelf-stable product is made from fresh tomatoes that are processed, often with added salt and minimal seasoning, then cooked down to concentrate flavor and reduce water content. The purée base is created by sieving or milling tomatoes to remove seeds and skin, creating a smooth, cohesive matrix that surrounds the tomato pieces. The canning process relies on high-temperature pasteurization to ensure microbial safety and extended shelf life without refrigeration.
Culinary Uses
Canned tomatoes in purée are widely used as a foundational ingredient in sauces, stews, and braises across Mediterranean, Latin American, and international cuisines. They are particularly valuable in pasta sauces, risottos, soups, and slow-cooked dishes where their concentrated tomato flavor and thick consistency provide body and umami depth without requiring long reduction times. The purée base allows for quick incorporation into dishes while the suspended tomato pieces contribute texture and visual appeal. Common applications include marinara, arrabbiata, and ragù preparations, as well as chili, curry bases, and shakshuka.