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Tomato puree is a sort of processed tomato that has been ground, pressed, blended, or sieved to produce a creamy paste or liquid.

We’ll look at how to produce tomato puree from tomato sauce today. Just warming tomato sauce until it reaches the desired smoothness yields tomato puree.

Due of the texture difference, you need also look for other items. Continue reading to learn more!

Difference Between Tomato Puree And Tomato Sauce

The distinction between tomato puree and tomato sauce is based on their consistency, taste, and culinary applications:


The constancy of texture is the most major and evident difference between tomato puree and tomato sauce. The texture of tomato sauce is thinner and less thickened.

Tomato puree is often thicker than tomato sauce. The secret lies in the length of time spent boiling it before blending and sifting it.


Another distinction between tomato paste and tomato puree is taste. Tomato sauce has a more flavorful flavor than tomato puree since it is frequently spiced up with herbs and culinary seasonings.

In contrast, tomato puree requires just kitchen salt to be complete.

Culinary uses

Tomato sauce is often served with rice, noodles, or pasta as a side dish. This is in contrast to tomato puree, which is used as a raw component in stew, soup, pizza, and other dishes.

Tomato puree is also gentler and more delicate in flavor than tomato paste.

How To Make Tomato Puree From Tomato Sauce

It is quite simple to change the texture and consistency of a tomato. The secret, though, is in the tomato sauce taste.

Tomato sauce is often produced with spices and herbs; however, eliminating or diluting these components is difficult since you want to thicken the sauce rather than dilute it.

Ensure that the tomato sauce has few or no ingredients except where you want them.

What you’ll need:

  1. A saucepan
  2. A whisk or cooking spoon and
  3. olive oil

Steps for making tomato puree from tomato sauce:

  1. Transfer your Tomato sauce and water into the saucepan and place on the stove
  2. Stir or whisk the mixture together in the saucepan as they heat up.
  3. Add 1 teaspoon of olive oil to lessen the taste of the spices
  4. Continue stirring until you achieve a thicker consistency.

Frequently Asked Questions

What Can I Use If I Don’t Have Tomato Puree?

Tomato puree is a popular processed tomato. It has a medium consistency and may be readily substituted for the other varieties. Some tomato puree alternatives include:

  • Tomato Sauce: Tomato sauce is also a thinner and less cooked version of tomato puree. The two also differ in taste as tomato sauce is usually made with spices and herbs.
  • Tomato Paste: Tomato paste has a thicker and pastier consistency than tomato puree. However, it can be used as a substitute when diluted with liquid.
  • Fresh Tomatoes: You can use Fresh tomatoes as a substitute for Tomato puree. It will be just like making tomato puree from scratch, and you just have to do this by cooking, grinding, and sieving the fresh tomatoes.
  • Canned Tomatoes: Canned tomato is a general name for all types of tomatoes packaged and sold at the grocery store. However, it usually refers to canned tomato paste.
  • Pizza Sauce: Pizza sauce can be used as a tomato puree substitute since it was made with tomato puree and seasoned with other ingredients and herbs.
  • Ketchup: Ketchup is a processed and seasoned version of tomato puree. It is usually made with tomato puree combined with pepper, spices, and herbs. You can use ketchup as a tomato puree substitute.

Is Tomato Puree The Same As Tomato sauce?

The answer is a resounding NO! Tomato puree is not the same as tomato sauce, although having the same source ingredient.

Tomato sauce is created by gently simmering fresh tomatoes, then grinding or blending them and straining off the seeds and peel. Tomato sauce does not need to be sieved before it can be utilized. This is an optional step.

Tomato sauce is cooked with spices and herbs to give it a stewed flavor and enhance its flavor. Unlike tomato puree, which is normally served straight, this needs no spices or herbs. In certain circumstances, salt is added to enhance the taste.

Is Tomato Puree Better Than Tomato Sauce?

Choosing which is better is typically a matter of personal taste. Tomato puree, on the other hand, is often referred to as the “middle man” of all processed tomatoes.

This is due to the fact that tomato puree has a medium consistency that may be altered as desired. The flavor of tomato puree may also be tailored to the application.

Tomato sauce offers the advantage of having a fresher and more seasoned taste to produce your sauce, stew, and soup.

When Can I Use Tomato Puree Instead Of Tomato Puree?

When your recipe does not need the spices and herbs included in tomato sauce, use tomato puree instead of tomato paste. The consistency of tomato sauce may be changed by heating it to make it thicker.

Tomato sauce is often used in Italian meals such as soups and stews. This is due to the fact that certain of the spices used in the sauce may clash with other foods.

Tomato puree, on the other hand, is used for meals that want thicker concentrations and an unseasoned flavor. Such dishes that employ tomato puree include pizza sauce, spicy sauce, salsa, and so on.

Does Tomato Sauce And Tomato Puree Taste The Same?

No, tomato puree and tomato sauce are not the same thing. Tomato puree tastes blander and more natural, while tomato sauce tastes well-seasoned. The cooking time for each of them also has an effect on the taste.

Related Articles:

  • How To Make Tomato Puree From Canned Tomatoes
  • How To Turn Diced Tomatoes Into Stewed Tomatoes
  • How To Make Tomato Puree From Tomato Paste
  • Tomato Puree Vs Crushed Tomatoes


What is the best way to create tomato puree from tomato sauce? As previously said, the key to transforming tomato sauce to tomato puree is in the taste of both.

Tomato sauce, unlike tomato puree, is generally seasoned with spices and herbs, making it difficult to prepare.

Nevertheless, you may prepare tomato puree from tomato paste by warming it in a saucepan to minimize the moisture and seasoning with a teaspoon of olive oil.

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