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-tablespoon tomato puree

CondimentsYear-round. Tomato puree is a shelf-stable processed product available throughout the year, though it is typically manufactured during peak tomato harvest seasons (summer to early fall in the Northern Hemisphere).

Tomato puree is rich in lycopene, a potent antioxidant associated with cardiovascular health, and provides significant amounts of vitamin C, potassium, and vitamin B6 in concentrated form.

About

Tomato puree is a concentrated processed product made from fresh tomatoes that have been cooked, strained, and reduced to remove seeds and skins, resulting in a thick, smooth paste. The tomatoes are typically harvested at peak ripeness, then heat-treated and passed through fine sieves to achieve a uniform consistency. Unlike tomato paste, which is more heavily concentrated and thicker, tomato puree retains more of the tomato's natural fiber and has a lighter, more pourable texture. The flavor is intensely savory and slightly acidic, with concentrated umami notes characteristic of ripe tomatoes.

Culinary Uses

Tomato puree serves as a foundational ingredient in countless savory dishes, particularly in Mediterranean, Latin American, and Asian cuisines. It is used to build flavor bases in soups, stews, and sauces; to enrich braises and braised meats; and as a primary component in tomato-based pasta sauces, salsas, and curries. Because of its concentrated tomato flavor and smooth consistency, it can be diluted with water or stock to create sauces of desired thickness, or combined with aromatics and spices for rapid sauce development. It is particularly valued in quick-cooking applications where fresh tomato reduction is impractical.

Forms & Preparations

Canned puree — The most common commercial form, sold in cans or aseptic cartons; ready to use and shelf-stable.
Tube or squeeze bottle — Convenient single-serve packaging allowing controlled dispensing of small quantities without opening a large can.
Glass jar — Alternative packaging that extends shelf life after opening and allows visual inspection of contents.
Fresh homemade puree — Made by cooking fresh tomatoes with minimal seasoning and passing through a food mill or fine strainer to remove solids.
Frozen puree — Made fresh and frozen in blocks or ice cube trays for portion control and extended storage.