tomato pureé
Rich in lycopene, a powerful antioxidant associated with cardiovascular health, and contains vitamin C and potassium; the cooking process actually increases bioavailability of lycopene compared to fresh tomatoes.
About
Tomato purée is a smooth, dense paste produced by cooking tomatoes down and straining them to remove skins and seeds, resulting in a concentrated product with intensified flavor. The preparation process involves blanching and peeling fresh tomatoes (typically from the Solanum lycopersicum species), cooking them until soft, passing them through a fine sieve or mill, and sometimes further concentrating the liquid by reducing it over heat. The consistency falls between tomato sauce and tomato paste—thinner and less intensely flavored than paste but thicker and more concentrated than uncooked sauce. Quality varies by source tomato variety and production method, with San Marzano and Roma tomatoes traditionally preferred for their lower water content and superior flavor profile.
Culinary Uses
Tomato purée serves as a foundational ingredient in Mediterranean and Italian cuisines, providing a cooked tomato base for soups, stews, ragùs, and braises. It is used to build depth of flavor in sauces without the texture of fresh tomato pieces, making it essential in dishes like minestrone, bolognese, and cioppino. The ingredient bridges fresh and concentrated tomato products—useful when fresh tomatoes are out of season or when a smoother consistency is desired than canned whole tomatoes. Common applications include enriching tomato-based broths, thickening braised meats, and forming the flavor base for bean soups and vegetable stews.