tomatoes in purée
Rich in lycopene (a carotenoid antioxidant enhanced by cooking) and vitamin C, with moderate potassium content. Low in calories and fat, providing approximately 30 calories per 100 milliliters.
About
Tomato purée is a concentrated paste made from fresh tomatoes that have been cooked, strained, and reduced to remove seeds and skins, resulting in a smooth, thick liquid concentrate. The base ingredient is Solanum lycopersicum, a fruit native to Mesoamerica and domesticated in pre-Columbian Mexico, now cultivated worldwide. Tomato purée typically contains no added salt, sugar, or preservatives beyond minimal processing, though some commercial versions may include these additives. The concentration process intensifies the natural tomato flavor, sweetness, and umami compounds (particularly glutamates), producing a deeper, more savory product than fresh tomato juice or sauce.
The color ranges from bright red to deep burgundy depending on tomato variety and processing duration. Purée texture is smooth and pourable, intermediate between tomato paste (thicker concentrate) and tomato sauce (more liquid and seasoned). Acidity levels average 3.5–4.5 pH, characteristic of tomatoes, which provides preservation and bright flavor.
Culinary Uses
Tomato purée functions as a foundational ingredient across Mediterranean, Latin American, and international cuisines, providing deep tomato flavor and body to soups, stews, braises, and sauces. It is essential in Italian pasta sauces (ragù, arrabbiata), Spanish sofrito-based dishes, and Mexican moles and salsas. In cooking, purée is diluted with water or stock to approximate fresh tomato sauce consistency, or used directly to thicken and concentrate dish flavor. It serves as a base for tomato soup, chili, goulash, and curry preparations. A typical substitution ratio is 1 tablespoon purée per ½ cup fresh tomato, accounting for concentration. Purée pairs well with garlic, onion, olive oil, basil, oregano, and cumin, and adapts to both acidic and rich preparations.