Whether you’re simmering a Sunday sauce or whipping up midweek chili, the question often pops up: tomato paste vs puree—are they the same? Can you swap one for the other? And more importantly, how should you use each to get the best results in the kitchen?
Let’s break down everything you need to know, from what tomato puree is, to how it compares with tinned tomato paste, and how to use both like a pro.
What Is Tomato Puree?
Tomato puree is a smooth, slightly thick liquid made by lightly cooking ripe tomatoes and blending them into a uniform consistency. It’s thicker than tomato sauce, but not as concentrated as paste. Most canned tomato puree includes a bit of added salt and acid like citric acid or lemon juice to enhance shelf life and brighten the flavor.
This product is a staple in many pantries and is typically sold in 15 to 28-ounce cans. It’s the secret base of many classic sauces, from Italian marinara to Indian curries.
What Is Tomato Paste?
Tomato paste is the intense, umami-rich cousin in the tomato family. Made by cooking tomatoes for a long time, straining them, and reducing the liquid until it becomes a thick paste, this product packs serious punch in small doses. That’s why it’s often found in a small can of tomato paste, usually around 6 ounces, or in a resealable tube.
Unlike tomato puree, tinned tomato paste has a deep, slightly sweet, and robust flavor that shines in hearty dishes like chili, meatballs, and slow-simmered sauces.
Tomato Paste vs Puree: A Side-by-Side Comparison
| Feature | Tomato Puree | Tomato Paste |
|---|---|---|
| Production | Lightly cooked and blended tomatoes | Cooked down, strained, then concentrated |
| Texture | Thick but pourable | Dense and sticky, like toothpaste |
| Flavor | Mild and fresh | Rich, sweet, and intense |
| Color | Bright red | Deep red |
| Common Packaging | 15–28 oz canned tomato puree | Small cans or tubes (tinned tomato paste) |
| Best Uses | Sauce bases, soups, curries | Flavor enhancer in stews, chili, meat |
Is Tomato Puree Tomato Paste?
Nope, they’re not the same! While they come from the same ingredient (hi, tomatoes), tomato puree is less concentrated and more liquid than tomato paste. You can think of puree as the base and paste as the booster.
If your recipe calls for one and you only have the other, don’t panic—just scroll down, I got the kitchen hacks ready.
Tomato Puree: How to Use It Like a Pro
Wondering how to use tomato puree in your cooking? Here’s where it shines:
- Best tomato puree is perfect for pasta sauces, soups, and stews
- Use it as a base for homemade pizza sauce or curry gravies
- Stir it into salsas or hot sauces for richness and color
Pro tip: always taste your canned puree before adding—it can vary slightly in acidity and salt content, especially between brands.
Cooking Hack: Substituting Tomato Paste and Puree
If you have tomato paste, but need puree:
Mix 1 part tomato paste + 1 part water or broth to thin it into a puree-like texture. Warm it slightly to help it blend smoothly.
If you have tomato puree, but need paste:
Simmer the puree in a saucepan over medium heat, stirring often, until it thickens into a paste. This takes time, but the flavor payoff is worth it.
What About Puréed Tomatoes?
Ah yes, a confusing term! Puréed tomatoes can refer to either homemade or store-bought tomatoes that have been blended. Depending on the brand, this might be closer to tomato puree or even crushed tomatoes—always check the label. Don’t assume “puréed” means “paste,” because it rarely does.
Final Verdict: Tomato Paste vs Puree – Which Should You Use?
It depends on what your dish needs. For bold, punchy flavor and richness, tomato paste in small amounts is your hero. For volume, freshness, and as a flavorful base, tomato puree is your go-to.
Keep both in your pantry—you’ll be amazed how often they save your sauce.
Information from Link :Tomato Puree vs. Paste: What’s the Difference?
