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Subject Topic: Help! Tomato Puree? Post ReplyPost New Topic
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SuzanneG
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Posted: Feb 07 2009 at 11:39am | IP Logged Quote SuzanneG
What in the world is TOMATO PUREE?

I'm trying to follow a recipe exactly (miracle of miracles ) and it calls for tomato puree. Can you buy this in a store? Water down tomato paste? Puree a can of diced tomatoes in a blender?

Here is the definition from Wikipedia

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CrunchyMom
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Posted: Feb 07 2009 at 11:52am | IP Logged Quote CrunchyMom
I think its the same thing as a can of "Crushed Tomatoes"--at least that's what I would probably use--and sometimes I will sub that by pureeing a can of diced in the blender.

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JennGM
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Posted: Feb 07 2009 at 11:58am | IP Logged Quote JennGM
You can buy it in the store. It's called "Tomato puree". It's much thicker than Crushed tomatoes (I've tried substituting in the past), but not as thick as tomato paste.

If you have an Italian section in your store, like Cento or Sun of Italy brand, there should be some Tomato Puree there.

And the only way I learned this was helping my sister out with the recipe in Patricia Polacco's book Thunder Cake.

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Katie
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Posted: Feb 07 2009 at 5:01pm | IP Logged Quote Katie
It's Brit-speak for tomato paste.

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guitarnan
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Posted: Feb 07 2009 at 5:41pm | IP Logged Quote guitarnan
I use puree all the time. Several companies can it; I find it with tomato sauce and paste in my grocery store. You can use a generic variety. Jenn's description is very accurate.

When I'm in a pinch, I use crushed tomatoes and cook the recipe longer to get some of the water out. It's slightly tastier than watering down tomato paste.

You could puree diced tomatoes in a blender but I think you'll be able to find puree locally.

In Italy, the equivalent is passing a can of whole tomatoes through a food mill (which I don't have).

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SuzanneG
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Posted: Feb 08 2009 at 11:28pm | IP Logged Quote SuzanneG
Thanks, everyone. I found it at the store. It wasn't with the regular cans of tomatoes, but right next to it with the "special" cans/brands of tomato sauces, etc. But, now I know I can improvise next time, if need be.

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Kathryn UK
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Posted: Feb 09 2009 at 3:47am | IP Logged Quote Kathryn UK
guitarnan wrote:
I use puree all the time. Several companies can it; I find it with tomato sauce and paste in my grocery store. You can use a generic variety. Jenn's description is very accurate.

When I'm in a pinch, I use crushed tomatoes and cook the recipe longer to get some of the water out. It's slightly tastier than watering down tomato paste.

You could puree diced tomatoes in a blender but I think you'll be able to find puree locally.

In Italy, the equivalent is passing a can of whole tomatoes through a food mill (which I don't have).


Over here that would be passata not tomato puree. Tomato puree is thicker and more concentrated ... I think Katie is right and that tomato puree (UK) = tomato paste (US).

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Posted: Feb 09 2009 at 7:39am | IP Logged Quote stefoodie
Just dropping by to mention a tomato puree product that I love -- learned about it from the folks at the pizzamaking forum -- our homemade pizza definitely went up several notches using this product for our sauce (we use the uncooked pizza sauce recipe from Peter Reinhart's pizza book):

Escalon's 6-in-1 ground tomatoes -- you can shop right on their website. They're fabulous!!

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