tomato puree/paste

Tomato puree and paste are concentrated tomato products derived from the reduction and cooking of fresh tomatoes. Tomato paste is the more concentrated of the two, made by cooking tomatoes for hours, straining them to remove seeds and skins, then cooking further until achieving a thick, deeply concentrated consistency—typically containing 25-30% solids. Tomato puree is a less-concentrated intermediate product, containing roughly 10-15% solids, with a smoother texture than the original tomatoes but thinner than paste. Both are produced by heating fresh ripe tomatoes, which intensifies flavors and concentrates sugars, acids, and umami compounds. The products are characterized by a deep red color, concentrated tomato flavor, and a tangy acidity inherent to tomatoes.

The choice between puree and paste depends on desired concentration: paste serves as a powerful flavor booster and thickening agent, while puree offers a more balanced tomato flavor with less intensity and is closer to a fresh tomato product in consistency and taste profile.

Tomato paste and puree form the foundation of countless savory dishes across Mediterranean, Latin American, Asian, and Middle Eastern cuisines. Paste is essential in Italian pasta sauces, Spanish sofrito, Indian curries, and Middle Eastern tomato-based stews; its concentrated umami and acidity make it ideal for building depth in long-cooked dishes. Puree serves as a base for soups, braises, and sauces where a tomato presence is desired without overpowering intensity. Both products function as thickening agents and flavor foundations in ketchups, gravies, and marinades. In cooking, tomato paste benefits from blooming—briefly cooking in fat at the start of a dish—to mellow any metallic notes and integrate flavors. Puree integrates more directly into dishes without this step.