Tomato Puree

Once opened, store in an airtight container in the refrigerator. You can freeze in ice cube trays for portion control. Unopened cans or jars keep for 1–2 years in a cool, dark cupboard.

Tomato puree is more concentrated than crushed tomatoes but thinner than tomato paste—use it when you want tomato flavor without too much thickness.

A small spoonful added to soups or stews deepens the tomato taste without making the dish overly acidic.

If you only have tomato paste on hand, dilute it with water to approximate puree.

Cooking tomato puree for a few minutes in oil or butter before adding other ingredients mellows its acidity.

Using it straight from the jar without tasting—acidity varies by brand, so adjust seasoning as you cook.

Confusing it with tomato paste (much thicker) or crushed tomatoes (chunkier, thinner).

Adding it too late in cooking; it benefits from a few minutes of simmering to mellow and meld.