In America, tomato puree is a cooked, strained tomato product with a smooth, pourable consistency thicker than tomato sauce but thinner than tomato paste. It sits in the middle of the concentration spectrum, and the terminology trips up a lot of people because “tomato puree” means something different in the UK and other countries. If you’re following an American recipe or shopping in an American grocery store, here’s what you need to know.
The FDA Definition
The U.S. Food and Drug Administration regulates tomato puree under its standards for “tomato concentrates.” To be labeled tomato puree (or tomato pulp) in America, the product must contain at least 8% but less than 24% tomato soluble solids. That range is what separates it from tomato paste, which starts at 24% solids and is far thicker and more concentrated. In practical terms, American tomato puree pours easily from a can but has noticeably more body than plain tomato juice or crushed tomatoes.
How It’s Made
Commercial tomato puree starts with ripe tomatoes that are washed, sorted, and chopped. The pieces go through a pulping machine that separates seeds, skins, and stems from the flesh. The resulting pulp is then pumped into cooking tanks and heated to a boil, which is a key step: American tomato puree is always cooked before packaging, not raw. After cooking, water is removed through continued heating or pressing until the puree reaches the right thickness.
This cooking step is what distinguishes American tomato puree from Italian passata. Passata is typically pureed and strained but not cooked down, so it has a thinner, more fluid consistency and a brighter, fresher tomato flavor. American tomato puree tastes deeper and more concentrated because of that reduction.
What’s Actually in the Can
Most American brands add a few ingredients beyond tomatoes. The standard lineup includes citric acid (for acidity and preservation), salt, and calcium chloride (a firming agent). Some premium brands skip the calcium chloride or the salt entirely. Mutti, for example, lists only tomatoes and sea salt. If additives matter to you, the ingredient list on American canned tomatoes is usually short enough to scan in seconds.
American Puree vs. British Puree
This is where most of the confusion comes from. In the UK, “tomato puree” typically refers to what Americans call tomato paste: a very thick, deeply concentrated product sold in small tubes or jars. If a British recipe calls for a tablespoon of tomato puree, it means paste. If an American recipe calls for a cup of tomato puree, it means the pourable, moderately thick product from a can.
Meanwhile, what Americans call tomato puree is closer to what Italians and many Europeans call passata, though not identical. Passata is uncooked and strained; American puree is cooked and reduced. In American stores, you’ll sometimes see passata labeled as “strained tomatoes” to avoid the overlap. If an American recipe calls for tomato puree and you’re shopping outside the US, passata is your closest substitute, though the result will be slightly thinner and less concentrated.
Where It Fits Among Tomato Products
American grocery stores carry a full spectrum of canned tomato products, and puree occupies a specific spot:
- Crushed tomatoes: Chunky, with visible pieces of tomato flesh. More texture than puree.
- Tomato puree: Smooth and pourable, no chunks. Moderate thickness.
- Tomato sauce: Thinner than puree, sometimes seasoned with herbs or garlic.
- Tomato paste: Very thick and concentrated. Sold in small cans or tubes. You use it by the tablespoon, not the cup.
Puree works as a base for soups, stews, curries, and sauces where you want smooth tomato flavor with some body but don’t need the intensity of paste.
Substitution Ratios
If you’re out of tomato puree, mix equal parts tomato paste and water. A recipe calling for one cup of puree would use half a cup of paste and half a cup of water, stirred together until smooth. Going the other direction, you can simmer tomato puree down to reduce it, though it won’t reach quite the same depth of flavor as true paste.
Crushed tomatoes can also stand in for puree if you blend them smooth first. The flavor profile is nearly identical since both come from cooked tomatoes at a similar concentration.
Storage After Opening
Once you open a can of tomato puree, transfer any unused portion to a glass or plastic container with a lid. It keeps in the refrigerator for 5 to 7 days. If you won’t use it that quickly, freeze it. Frozen tomato puree holds its best quality for about 3 months, though it stays safe to eat beyond that. Ice cube trays work well for freezing in small, recipe-ready portions.