Tomato Puree Vs Tomato Paste: 5 Important Comparison points

The subtle differences between tomato paste and tomato puree can make all the difference to the dish within the culinary arts. Whereas these two may seem alike at first glance, they are pretty distinct tomato-based products

In this article, we are going to discuss the debate about tomato puree vs tomato paste, covering their basic characteristics, preparation techniques, and interchangeable uses.

By the end of this blog, you will have a good understanding of when to use which of these two tomato-based products.

What Is Tomato Puree?

Tomato puree is thick and smooth in texture, made from cooked and strained tomatoes. It is thicker than tomato juice but thinner than tomato paste, and it tastes like fresh, vibrant tomatoes.

It is commonly used as a base ingredient in pasta sauces, stews, soups, and curries.

The natural sweetness and tanginess of the tomato are preserved because it is minimally processed.

Since tomato puree is frequently unsalted and unseasoned, it can be used in a variety of culinary applications.

Key characteristics

• Consistency: thick and smooth consistency but not as thick as tomato paste.
• Flavour: sweet, mild, fresh, and a little tangy.
• Preparation: made by least processing of tomatoes with only simmering and straining them.
• Seasoning: It is unseasoned, which allows the customised seasoning.

What Is Tomato Paste?

Tomato paste is a concentrated form of tomatoes obtained by boiling them down for a long time to remove most of their water content.

The final product is deep red and is thick, rich, and highly flavourful. It is often used in marinades, gravies, and sauces to give a strong tomato flavour.

Tomato paste is more processed than tomato puree and sometimes contains other ingredients like sugar, salt, or other seasonings.

Key characteristics

• Consistency: highly intense, thick, and has minimal water.
• Flavour: The flavour is deep, rich, and intense tomato flavour.
• Preparation: To make this, tomatoes are cooked for a very long time to remove the greater part of the moisture.
• Seasoning: Depending on the brand, it may contain extra salt or seasonings.

Preparation Process: Tomato Puree Vs Tomato Paste

Tomato Puree

The first step in preparing tomato puree is to carefully select ripe, high-quality tomatoes, usually plum or Roma types, valued for their rich flavour and low water content.

To prepare tomato puree, the tomatoes are sliced into pieces and cooked to liberate their natural water and break down their structure.

After the seeds and skins are first preserved by cooking, the cooked tomatoes are then blended until it has a smooth, liquid consistency. The leftover seed or skin fragments are then removed using a fine-mesh strain.

The puree is then boiled to reduce the water content, resulting in a tomato puree with a relatively thin consistency and typically 8–24% tomato solids.

Tomato Paste

The tomato paste manufacturing process is rather complicated.

First, quality tomatoes that are high in solids and very low in moisture are selected. The tomatoes are cleaned, the stem and the green parts are removed from the fruits and crushed to pieces.

The major differences in the production methods between tomato paste and puree are:

In tomato paste, tomatoes are heated and processed to extract juice, and the seeds and skins are strained off to produce an incredibly smooth base liquid, and some seasonings are added to enhance the flavour of the paste.

After extraction, tomato liquid undergoes intense reduction procedures that involve constant heating and concentration, which lead to considerable water evaporation.

This long heating process reduces the volume and intensifies the tomato flavour, resulting in a deep, dense paste rich in tomato solids, 70–80%.

Can I use tomato puree and tomato paste interchangeably?

While tomato puree and tomato paste are both made from tomatoes, you will need to adjust your recipe to use them interchangeably.

Tomato paste contains a higher tomato solid content (70–80%) compared to tomato puree (8–24%), has a thicker consistency, and is much more intense and concentrated.

If you use one instead of the other, you’ll need to adjust the liquid content and possibly use less paste because it has a stronger flavour.

While tomato puree offers a more liquid basis with a softer tomato flavour, tomato paste is typically used in smaller quantities during cooking to give depth and richness.

To switch between these two tomato products, it is best to keep to the recipe’s exact instructions or make precise adjustments.

How to Substitute Tomato Paste For Tomato Puree

If you want to substitute tomato paste for tomato puree, you will significantly need to adjust the water content in your recipe.

To get a similar consistency and volume, use about 1/3 cup of tomato paste combined with 2/3 cup water or broth for every cup of tomato puree.

To maintain the proper balance, you will need to reduce other liquids in the recipe due to the concentrated nature of tomato paste.

If you don’t properly balance the stronger flavour of tomato paste, it can overshadow other ingredients, so be ready to modify the seasoning.

How to Substitute Tomato Puree For Tomato Paste

If you want to substitute tomato puree for tomato paste, reduce the total amount of liquid in your recipe and increase the amount of tomato puree.

In comparison to the tomato paste specified in the original recipe, use around three times the tomato puree.

To concentrate the flavour and decrease the extra liquid, you may have to cook the food for a longer period

To increase the depth and intensity of flavour that the original tomato paste would have offered, think about including a tiny bit of tomato paste or tomato powder.

When to Use Tomato Puree?

Tomato puree is perfect for a sauce, soup, or stew that requires a smooth, liquid tomato base with a milder and less intense tomato flavour.

It’s an ideal ingredient in marinara sauce, tomato-based soups, chilly, and braising liquids to add a clear, noticeable tomato flavour without being overpowering.

Its soft texture makes it perfect for slow-cooked meals, casseroles, and pasta sauces.

When to Use Tomato Paste?

Tomato paste is best used when you want to give a meal a strong, concentrated tomato flavour and vibrant colour with little additional liquid.

It is particularly useful in recipes that require a strong tomato flavour without adding extra moisture, such as marinades, lasagna sauce, pizza sauce, and meat ragouts.

Tomato paste is added at the start of cooking to develop a deep, caramelised tomato flavour. And chefs use tomato paste to develop a robust flavour base in stews, braises, and complicated sauces.

Conclusion

It doesn’t have to be hard to understand the tomato puree vs tomato paste debate. Knowing their distinct qualities enables you to make well-informed culinary decisions that can greatly improve your cooking.

Both the concentrated tomato paste and the more liquid tomato puree have their use in making mouthwatering, flavourful meals.

You can add a professional aspect to your home cooking and bring in a whole world of culinary possibilities by knowing when to use certain goods and how to swap them out with one another.