Tomato Purée vs. Tomato Paste: How They Differ

While both tomato purée and paste are derived from the same base ingredient, there are key differences that set them apart:

1. Cooking Process

Tomato purée is created by simmering tomatoes lightly and blending them into a smooth liquid.

On the other hand, tomato paste undergoes a longer cooking process. The tomatoes are strained to remove seeds and skins, then simmered further to form a thick, concentrated paste.

• How to Make Tomato Purée At Home
• How to Make Tomato Paste At Home

2. Thickness

Tomato purée is noticeably thinner in consistency compared to tomato paste.

If you pour purée into a cold pan, it will quickly spread out like a thin broth. In contrast, tomato paste will stay in a more solid form, holding its shape even in an unheated pan.

3. Flavor Strength

Tomato paste offers a more concentrated and robust flavor, a result of its extended cooking process. The slow simmering intensifies the tomato's taste, making it taste closer to that of sun-dried tomatoes.

Tomato purée has a lighter, sweeter, and more delicate tomato flavor.

4. Applications

Tomato paste is typically used to thicken sauces or enhance the flavor of soups and stews. On the other hand, tomato purée is the foundation for lighter tomato sauces and condiments such as salsas, hot sauce, marinara, or pizza sauce.

Can You Swap Them?

These two products are not directly interchangeable in their natural forms.

In a pinch, you can thin out tomato paste with water or tomato juice to create a makeshift tomato purée. However, you can't turn tomato purée into tomato paste.