In contrast, tomato sauce is thinner and has a variety of added spices. Tomato paste is also typically made from those varieties of tomatoes and is easy to make at home. To make tomato paste, quarter your tomatoes and place them in a large, heavy-bottom pot with 2 tablespoons of olive oil. The material appearing on LIVESTRONG.COM is for educational use only. It can be used in place of tomato sauce or as a base to begin your own sauce. Tomato sauce is thinner than tomato puree. Cut an “X” on the bottom of each tomato to make them easy to peel. You may then pressure-can your puree — the USDA gives detailed instructions for home canning — or divide it into resealable plastic bags, press out the air, seal and store flat in the freezer. Tomato puree, on the contrary, is the basic foundation that makes pizza sauce, salsas, and marinara sauce, along with spices and seasonings. The difference between tomato puree and tomato paste is that tomato puree is a sauce of cooked and strained tomatoes. It may also contain a variety of other ingredients, including water, salt, sugar, onion, garlic, and Italian or Mexican herbs and spices. Terms of Use When you need tomato puree and all you have in the pantry is tomato paste, all is not lost. Tomato paste is more concentrated. any of the products or services that are advertised on the web site. She has written for various national and local publications, including the New York Times, NPR Online, San Francisco Chronicle, Reuters, and allrecipes.com, among others. Place in 4-ounce jars and process in a water bath, freeze or refrigerate — with a thin layer of olive spread on top — for up to a month. Read More: What Type of Acid is In Tomatoes? Use of this web site constitutes acceptance of the LIVESTRONG.COM Reduce heat to medium-low and simmer until the tomatoes have released some of their juices and are tender; about 10 minutes. When it's sold commercially, the ingredients should include just tomatoes and salt. She writes mainly about food, cooking, and living a healthy, active lifestyle. It is typically called for in small amounts, because it is so concentrated. Her cookbook, "Flourless. The LIVESTRONG Foundation and LIVESTRONG.COM do not endorse While tomato puree is cooked for a short time, tomato sauce contains added water and is usually simmered longer. The main difference between tomato puree and tomato paste is the texture — tomato puree is a thick sauce of cooked and strained tomatoes, while tomato paste is concentrated tomatoes that have been cooked, strained and cooked again. Stir the mixture regularly to prevent scorching. While plum tomatoes, such as Romas, are usually used by commercial and home canners, you can use any variety of tomato to make your own puree. 2020 Moreover, we do not select every advertiser or advertisement that appears on the web site-many of the Kirsten has a Master of Science in Nutrition and Bachelor of Science in Dietetics. If the blended mixture is a little too thin, pour it into a saucepan and simmer gently until it reaches the right consistency. Nicole Spiridakis is a writer and editor with over 15 years of editorial experience. Her work has appeared on nutrition and health websites such as SparkPeople, CureJoy, and Healthline. Whether you got a great deal on a case of tomato paste and you’re trying to use it up or you’re in the middle of cooking a dish and discover there’s no tomato puree in the pantry, you can use tomato paste as a substitute by simply adding a little water. Fresh Tomatoes. advertisements are served by third party advertising companies. If you have an abundance of fresh tomatoes, you can make your own tomato puree. While tomato puree is cooked for a short time, tomato sauce contains added water and is usually simmered longer. What’s In a Can of Tomatoes? If you have leftover tomato paste, you could stir a few tablespoons into a homemade sauce, spread it across pizza dough before adding toppings or use it to make a warm dip for garlic bread. You can also add onion, garlic or other spices to the mixture. In a blender, or with an immersion blender, carefully puree the tomatoes until smooth. In addition to her interest in food and cooking, de Jauregui has several nonfiction garden books and her first novel in the works. Kirsten Nunez, MS is a health and lifestyle journalist based in Beacon, New York. Every kind of canned tomato starts the same way: … Copyright © used as a substitute for professional medical advice, However, you could use any kind of tomato you prefer. LIVESTRONG.com may earn compensation through affiliate links in this story. What Is the Difference Between Tomato Sauce & Puree? There is no true tomato puree substitute, but in a pinch you can use an unflavored tomato sauce and cook it down a little until it thickens and more closely resembles puree. For example, plum or Roma tomatoes perform the best in puree; they are low in water content, with a lot of flavor. . Measure out 1/4 to 1/3 cup of the paste and mix with 3/4 cup water. Ruth de Jauregui is the author of The Soul of California - Cooking for the Holidays. Both tomato paste and tomato puree may contain salt, lemon juice, sodium bicarbonate, water spices and flavorings, though most processors only use Roma tomatoes and citric acid. Tomatoes can be preserved by canning, drying, freezing or pickling, according to the National Center for Food Preservation. Fresh tomatoes can also be used to substitute tomato puree, considering they’re … Push the tomatoes through a food mill or sieve to remove the seeds and skins. Because tomato paste is intensely flavorful, you should caramelize it a bit in your pot before adding water and additional ingredients, if you are using it for pasta sauce. Once the tomato puree reaches the right thickness, you can use it in your recipe, pour it into smaller containers to refrigerate or freeze, or pour it into canning jars and process them in a hot water bath. Sauce. Open the can of tomato paste. At this point, you can slice the tomatoes into quarters and remove the seeds, or wait until after you puree them and then strain the puree to remove the seeds. Privacy Policy Tomato paste is concentrated in nature, while tomato puree is not. It has a thinner consistency than puree. Substitute the paste and water mixture in a 1-to-1 ratio for the tomato puree. Divide the tomato pulp between 2 large, rimmed baking sheets, and place it in an oven preheated to 350 degrees Fahrenheit. A look at the ingredients list should reveal only one thing: tomatoes. You can thin tomato puree and add spices to use it as a substitute for tomato sauce. Fill a large pot with water and bring it to a boil. While tomato puree is readily available at the grocery store, it isn’t always convenient to stop cooking and dash out for a can or two. Put the seeded or whole tomatoes into your blender or food processor. The U.S. Food and Drug Administration says that tomato paste must contain at least 24 percent tomato soluble solids, while tomato puree contains between 8 and 24 percent tomato soluble solids. Tomato paste, quite simply, is concentrated tomatoes. Puree the tomatoes. Tomato paste is often used to thicken sauces, or to add flavor to soups or stews. It may also contain a variety of other ingredients, including water, salt, sugar, onion, garlic, and Italian or Mexican herbs and spices. Copyright Policy If you'd like to make your own puree, the type of tomatoes you use is important. Tomato puree is a thick puree of cooked tomatoes that is slightly less watery than tomato sauce. Wash your tomatoes thoroughly; then remove the stem end. Paste has been cooked to remove most of the liquid and to develop the flavor profile. Cook for at least 5 minutes and up to 15 minutes. Tomato purée is used to form the base of thinner tomato-based sauces and condiments like salsas, hot sauce, marinara sauce, or pizza sauce. (To make a puree without tomato skins, peel the whole tomatoes before you take out the seeds, although it is fine to leave the skins on.) Tomato puree can be used as a base or complement to soups, hearty stews, sauces or pizza, as well as in many pasta dishes, including lasagna and spaghetti bolognese.