What to Do With Tomato Purée?

Tomato purée, that rich, velvety concoction of cooked and strained tomatoes, is a true kitchen chameleon. Whether you’re whipping up a classic marinara sauce, baking a moist and flavorful bread, or crafting a tangy marinade, this humble ingredient packs a punch of flavor and versatility. In this comprehensive guide, we’ll explore the endless possibilities of tomato purée and unlock its full potential in your culinary adventures.

Understanding Tomato Purée

Before we dive into the myriad uses of tomato purée, let’s clarify what it is and how it differs from other tomato products. Tomato purée is made by cooking tomatoes until they break down, then straining the mixture to remove seeds and skins, resulting in a thick, smooth consistency.

It’s important to distinguish tomato purée from its cousins:

• Tomato Sauce: A thinner, more liquid consistency, often seasoned with herbs and spices.
• Tomato Paste: An even thicker, concentrated form of tomato purée, with a deeper, richer flavor.
• Crushed Tomatoes: Coarsely pureed tomatoes with some texture remaining.

Nutritionally, tomato purée is a powerhouse, packed with vitamins A and C, potassium, and lycopene, a powerful antioxidant that gives tomatoes their vibrant red hue.

Cooking with Tomato Purée

Sauces and Soups

One of the most classic uses for tomato purée is in sauces and soups. From a simple marinara sauce to a hearty Bolognese, the rich, concentrated flavor of tomato purée forms the perfect base.

For a classic marinara sauce, sauté garlic and onions in olive oil, then add tomato purée, basil, and a pinch of sugar to balance the acidity. Simmer until the flavors meld, and you have a versatile sauce for pasta, pizza, or dipping.

Creamy tomato soups, like bisque or gazpacho, also benefit from the velvety texture and robust flavor of tomato purée. Combine it with broth, cream, and your choice of herbs and spices for a comforting and satisfying meal.

Pro Tip: For a thicker, more luxurious consistency in sauces and soups, cook the tomato purée down until it reduces and concentrates in flavor.

Baking with Tomato Purée

You might be surprised to learn that tomato purée can be a secret weapon in baking. Its natural acidity and moisture content make it an excellent addition to breads, muffins, and cakes, resulting in a tender crumb and a subtle, savory undertone.

Try incorporating tomato purée into your favorite quick bread recipe, like zucchini or banana bread, for an extra dose of moisture and flavor. Or, experiment with tomato-based baked goods like a savory tomato cake or tomato-basil muffins.

Tomato Bread Recipe

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 1/2 cup tomato purée
• 1/4 cup olive oil
• 1/4 cup milk
• 1 egg
• 2 tbsp sugar
• 1 tsp dried basil

Instructions:

1. Preheat oven to 350°F (175°C). Grease a loaf pan.
2. In a large bowl, whisk together the flour, baking soda, and salt.
3. In a separate bowl, combine the tomato purée, olive oil, milk, egg, sugar, and basil.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Pour the batter into the prepared loaf pan and bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
6. Allow to cool before slicing and serving.

Marinades and Glazes

The tangy, umami-rich flavor of tomato purée makes it an excellent base for marinades and glazes. Combine it with vinegar, herbs, spices, and a touch of sweetener for a marinade that will tenderize and infuse meats, fish, or vegetables with incredible flavor.

For a simple yet delicious marinade, whisk together tomato purée, balsamic vinegar, garlic, and Italian seasoning. Use it to marinate chicken, pork, or vegetables before grilling or roasting.

Tomato-based glazes are also a fantastic way to add a sweet and savory kick to baked or grilled dishes. Brush a mixture of tomato purée, honey, and Dijon mustard over salmon fillets or pork tenderloin for a caramelized, flavorful crust.

Storing and Preserving Tomato Purée

Proper storage is key to ensuring your tomato purée maintains its freshness and flavor. Unopened cans or jars of tomato purée can be stored in a cool, dry place for up to a year. Once opened, transfer any unused portion to an airtight container and refrigerate for up to a week.

For longer-term storage, tomato purée can be frozen in airtight containers or freezer bags for up to six months. Thaw in the refrigerator before using.

If you’ve made a batch of homemade tomato purée, consider canning it for long-term preservation. Follow proper canning guidelines and techniques to ensure food safety.

Tomato Purée Substitutions and Alternatives

In a pinch, you can substitute crushed or diced tomatoes for tomato purée in many recipes. Simply blend or process the tomatoes until they reach a smooth, purée-like consistency.

For a change of pace, try experimenting with alternative purées like roasted red pepper or pumpkin. These can add unique flavors and colors to your dishes.

If a recipe calls for a thicker, more concentrated tomato product, reach for tomato paste instead of purée. Tomato paste can be thinned with water or broth to achieve the desired consistency.

Recipes Featuring Tomato Purée

Now that you’re armed with knowledge about the versatility of tomato purée, let’s explore a few standout recipes that showcase its potential.

Roasted Red Pepper and Tomato Soup

Ingredients:

• 2 red bell peppers, roasted and peeled
• 1 onion, diced
• 3 cloves garlic, minced
• 2 cups tomato purée
• 4 cups vegetable or chicken broth
• 1 tsp smoked paprika
• Salt and pepper to taste
• Croutons or crumbled feta for garnish (optional)

Instructions:

1. In a large pot or Dutch oven, sauté the onion and garlic in olive oil until softened.
2. Add the roasted red peppers, tomato purée, broth, and smoked paprika. Season with salt and pepper.
3. Bring to a simmer and cook for 15-20 minutes, allowing the flavors to meld.
4. Use an immersion blender or transfer to a blender and puree until smooth.
5. Adjust seasoning as needed and garnish with croutons or feta before serving.

Tomato-Basil Chicken

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/2 cup tomato purée
• 1/4 cup olive oil
• 3 cloves garlic, minced
• 1/4 cup fresh basil, chopped
• 2 tbsp balsamic vinegar
• Salt and pepper to taste

Instructions:

1. In a shallow dish, whisk together the tomato purée, olive oil, garlic, basil, balsamic vinegar, salt, and pepper.
2. Add the chicken breasts and turn to coat evenly with the marinade. Cover and refrigerate for at least 30 minutes, or up to 24 hours.
3. Preheat oven to 375°F (190°C).
4. Transfer the marinated chicken and any remaining marinade to a baking dish.
5. Bake for 25-30 minutes, or until the chicken is cooked through and the juices run clear.
6. Serve hot, garnished with additional fresh basil if desired.

With these recipes and the wealth of knowledge shared in this guide, you’re now equipped to unleash the full potential of tomato purée in your kitchen. Experiment, get creative, and savor the rich, versatile flavors this humble ingredient has to offer.