dl tomato purée
Rich in lycopene, a powerful antioxidant, and vitamin C. Tomato purée provides minimal fat and is naturally low in calories while delivering substantial umami and flavor intensity due to its concentrated nature.
About
Tomato purée is a concentrated paste made from cooked and strained tomatoes, with skins and seeds removed to create a smooth, dense product. It is produced by cooking fresh tomatoes until they break down, then passing them through a fine sieve or mill to achieve a uniform consistency. The result is a deeply concentrated tomato product with intensified flavor and natural sweetness, typically containing no added ingredients beyond salt in some commercial preparations. Tomato purée differs from tomato paste (which is more concentrated and thicker) and tomato sauce (which contains added seasonings and is thinner). It is shelf-stable when canned or jarred, and remains an essential ingredient in many Mediterranean and global cuisines.
Culinary Uses
Tomato purée serves as a foundational ingredient in Italian, Spanish, and Mediterranean cooking, providing concentrated tomato flavor to sauces, soups, and stews. It is commonly used to build depth in classic preparations such as ragù, minestrone, and gazpacho, or as a base for pizza sauces and marinara preparations. In smaller quantities, it functions as a thickening and flavoring agent in braises, curries, and chili. The ingredient is valued for its ability to deliver robust tomato flavor without excess liquid, making it ideal for simmered dishes where long cooking times are employed. Tomato purée can be thinned with water or broth to approximate crushed tomatoes, or combined with herbs and garlic for quick sauce preparations.