Some may wonder what the difference between tomato paste and tomato purée might be. The two products are similar, yet there is a distinct difference, so how do you make a suitable substitution?
Tomato purée comes from cooking down tomatoes and straining any seeds or peels. It is thinner in consistency than tomato pastes yet heavier than a tomato sauce. It does not typically have added seasoning and can be made from tomato paste by adding water in a 1 to 1 ratio.
Choosing what to use as a substitute for a tomato purée in a recipe is simple. Follow below for replacement ideas.
- Tomato paste + water
- Tomato sauce
- Marinara/Pizza Sauce
Contents
Tomato Paste
The best substitute for tomato purée is tomato paste plus water because that is what purée is. The tomato flavor and texture will be exactly alike!
To make 1 cup of tomato purée from tomato paste:
= 1/2 cup tomato paste plus 1/2 cup water.
Tomato sauce
Consider tomato sauce as an alternative to tomato purée. You will find that the flavor is not as intense as the purée, but depending on the recipe, it can work. Also, remember that the tomato sauce consistency is thinner, so add it slowly to ensure your recipe does not become too juicy.
For most recipes, you can replace purée with the sauce using a 1 to 1 ratio. For one cup of tomato purée, use:
= 1 cup tomato sauce
Marinara sauce or pizza sauce (in a pinch)
Marinara and pizza sauces have tomatoes as a primary ingredient, so, in a pinch, they are used as a replacement for tomato purée. Be aware, however, that both marinara and pizza sauces are seasoned with spices to use in mostly Italian-style dishes. If what you are making would benefit from the Italian flavor, feel free to substitute.
As with tomato sauce, the ratio for substitution would be 1 to 1. To replace 1 cup of tomato purée, use:
= 1 cup marinara or pizza sauce
FAQ
Can I make tomato purée from crushed tomatoes?
If using canned crushed tomatoes, strain the liquid, then pour the tomatoes into a blender or food processor. Process until the texture is smooth. If there are seeds or peel, strain again to remove them.
From fresh tomatoes: remove the peel, chop, and cook on low heat in a saucepan (stirring constantly) until the texture is soft. Remove from heat and allow to cool for about 10 minutes. Strain the contents to remove any seeds or peel, transfer them to a blender or food processor, and blend until smooth.
How do I make tomato puree?
Using fresh tomatoes: remove the peel, chop, and cook on low heat in a saucepan (stirring constantly) until the texture is soft. Remove from heat and allow to cool for about 10 minutes. Strain the contents to remove any seeds or peel, transfer them to a blender or food processor, and blend until smooth.
If using canned tomatoes, remove the liquid, then pour the contents into a blender or food processor. Process until the texture is smooth. If you notice seeds or peel, strain the contents to remove them.
Are tomato puree and tomato paste the same?
Tomato paste is a thick substance created by cooking tomatoes for several hours to reduce the water content, straining out the seeds and skins, and cooking the liquid again to reduce the base to a thick, rich concentrate.
Tomato purée comes from cooking tomatoes and straining out any seeds or peels, and it is thinner in consistency than tomato pastes yet heavier than a tomato sauce. It does not typically have added seasoning and can be made from tomato paste by adding water in a 1 to 1 ratio.
How do you make tomato puree from canned tomatoes?
If using canned tomatoes, strain the liquid, then pour the tomato contents into a blender or food processor. Process until the texture is smooth. If you see seeds or peel, strain to remove them.
