The global tomato market is expected to hit over $17 billion by 2029. This shows how big tomatoes are in our lives, from sauces and soups to marinades and dips. But, with so many tomato products out there, it’s hard to tell tomato sauce from tomato puree.
Tomato sauce and tomato puree come from the same source but are quite different. They vary in consistency, taste, and how you use them in cooking. Knowing these differences can help you pick better ingredients and improve your cooking.
Understanding the Tomato’s Underdog Story
For centuries, the tomato has struggled to win over people’s hearts. Despite being a key ingredient in many dishes, it was once seen with suspicion. This debate over whether it’s a fruit or vegetable shows how mysterious it still is.
The story of tomatoes is truly an underdog tale. They started in South America and were first brought to Europe in the 1500s. Many thought they were poisonous because they looked similar to deadly nightshade. This belief lasted for a long time, but by the 1800s, tomatoes became a common food.
Now, the history of tomatoes shows how food can change over time. What was once seen as a possible poison is now loved for its taste and health benefits. The tomato’s reputation has changed a lot, making it a key ingredient in many dishes worldwide.
Navigating the Canned Tomato Aisle
Stepping into the canned tomato aisle is like going on a culinary adventure. You’ll find a wide variety of tomatoes, including tomato paste, crushed tomatoes, diced tomatoes, and stewed tomatoes. These products are great for making many dishes, like pasta sauces and chili.
Whole peeled tomatoes are often seen as the best choice. They’re preserved when tomatoes are at their best, so they’re fresh and full of flavor. Diced and petite diced tomatoes are also handy but might have extra seasonings or additives that some cooks don’t like.
If you want a smooth, intense tomato taste, try tomato puree or tomato sauce. They’re perfect for sauces, soups, and stews. Tomato paste is another great choice for adding a deep tomato flavor to dishes.
When you’re looking through the canned tomatoes, watch for San Marzano tomatoes. These Italian tomatoes are loved for their sweet, tangy taste and low acidity. They’re a key ingredient in real Italian cooking.
Whether you’re making a simple marinara or trying a new recipe, the canned tomato aisle is full of possibilities. With so many choices, it’s easy to find the right canned tomato products for your cooking.
Defining Tomato Puree
Tomato puree is a key ingredient in many kitchens. But what is it, and how does it differ from other tomato products? It’s made from fresh tomatoes that are heated and strained. This process keeps the bright color and gives it a thick, smooth texture.
Tomato puree is thicker and more concentrated than canned tomato sauce. It’s often blended until smooth, making it thicker than most canned sauces. This makes it perfect for making homemade sauces. You can thin it with broth or water to get the right consistency.
Making tomato puree involves cooking and straining the tomatoes. This keeps more of the tomato’s flavor and smell. Unlike many pre-made sauces, it doesn’t have added seasonings.
What is the difference between tomato sauce and tomato puree?
The difference between tomato sauce and tomato puree is in how they are made and used. Canned tomato sauce is thinner and looks glossy. It’s different from canned tomato puree.
Tomato puree comes from fresh tomatoes that are heated and strained. This makes it thick, smooth, and full of flavor. It’s great for making marinara sauce, pizza sauce, soups, stews, and casseroles.
Canned tomato sauce has extra ingredients like sea salt and spices. It tastes sweeter because it’s cooked longer and has added oil. You can use it in many dishes, like pasta, lasagna, and chili.
In short, tomato puree is a basic, thick tomato product. Tomato sauce is seasoned and sweeter. You can turn puree into sauce by adding water and spices.
Decoding Canned Tomato Sauce
| Brand | Score | Key Attributes |
|---|---|---|
| Mutti | 7/10 | Popularity, quality |
| Don Antonio | 7.5/10 | Artisanal appeal, low sodium, quality ingredients |
| La Molisana | 5/10 | High sodium, unnecessary additives |
| Sacla | 6.5/10 | Rich soffritto, absence of tomato paste |
| Dolmio | 0/10 | Non-fresh tomatoes, sugar, thickeners, starch |
Canned tomato sauce is a key ingredient in many kitchens. But have you ever thought about what goes into it? It’s made by mixing tomato puree with seasonings like garlic, onion, basil, oregano, and bay leaves.
Each brand can add different seasonings in varying amounts. So, it’s smart to check the labels for too much sugar or salt. A study found Mutti to be one of the best tomato sauces, scoring 7/10. This shows its quality and popularity.
La Molisana scored lower at 5/10, possibly even lower due to high sodium and additives. Knowing the differences between canned tomato sauces helps you choose better. This can improve your cooking.
Understanding the differences in canned tomato sauce lets you make better choices. Whether you’re making pasta or cooking at home, exploring canned tomato sauce can expand your culinary horizons.
Jarred Tomato Sauce: The Sweeter Sibling
Jarred tomato sauce, also known as pasta sauce or tomato gravy, is sweeter than plain tomato puree. This sweetness comes from cooking it longer, which makes the tomatoes’ natural sugars come out. It also blends well with other ingredients, like oil, which makes the sauce richer.
Unlike tomato puree, jarred sauce is sweeter and more complex in taste. This happens because it cooks longer, caramelizing the tomato sugars. This makes it perfect for many dishes, like pasta, pizza, meatballs, and tomato gravy.
Not everyone likes the sweeter taste of jarred tomato sauce. But for those who do, it’s a great choice. It’s great as pasta sauce, a pizza topping, or a base for other dishes. It’s a tasty alternative to the acidic tomato puree.
Homemade Tomato Sauce: A Customizable Delight
Many people choose to make their own tomato sauce for pasta. It’s easy and lets you control the texture and flavor. You can turn it into marinara, add a kick, or mix in vegetables for extra flavor and texture.
The recipe for homemade tomato sauce includes onions, garlic, olive oil, tomatoes, bay leaves, and seasonings. You likely have these in your pantry. San Marzano tomatoes are the best choice because they taste sweet, are low in acidity, and easy to peel.
You can use homemade tomato sauce in many dishes like lasagna, spaghetti, meatballs, and pizzas. It’s very versatile. To improve the sauce, use tomato paste for thickness and baking soda if it tastes bitter.
There are also tips for reheating frozen tomato sauce. This is useful for storing and reusing leftovers. Making homemade tomato sauce from scratch is rewarding and tasty for home cooks.
Can Tomato Puree and Tomato Sauce Be Substituted?
| Substitutions | Ratio | Considerations |
|---|---|---|
| Tomato puree for tomato sauce | 1:1 | Tomato puree is thicker, so it may need to be thinned with water |
| Tomato sauce for tomato puree | 1:1 | Tomato sauce has a less developed flavor and slightly looser texture |
| Marinara or pizza sauce for tomato puree | 1:1 | Adds a flavored element to the dish |
| Fresh tomatoes for tomato sauce | 1:1 | Requires additional cooking time to develop the flavors |
| Tomato paste-water mixture for tomato sauce | 1:1 | Tomato paste provides a thicker, more concentrated tomato flavor |
Usually, you can swap tomato puree and tomato sauce. Tomato puree is thicker, so you can thin it with water. Adding things like onion, garlic, and basil can turn it into a tasty sauce.
On the other hand, you can cook tomato sauce to make it thicker, like tomato puree. But, it will taste deeper and the seasonings will stand out more.
Whether you can swap tomato puree and tomato sauce depends on the recipe and what you want. Knowing the differences in texture and taste helps you pick the best substitute for your dishes.
The Tomato Puree and Sauce Relationship
Tomato puree is the base for canned and jarred tomato sauce found in stores. It’s often the same as tomato sauce but needs seasoning and thinning. Having tomato puree at home lets you make your own sauces. Tomato sauce is a quick way to get the flavors you want in dishes.
Cans of tomato puree range from 15 to 28 ounces. Tomato paste is smaller, in 6-ounce cans or tubes. Paste is cooked longer, making it thicker and more concentrated. It adds a sweet, savory flavor to many dishes.
Tomato puree is used in making marinara, salsa, and hot sauce. If you have puree but need paste, mix it with water or broth. To turn puree into paste, heat it with oil and stir often to prevent sticking.
The link between tomato puree and sauce is strong. Puree is the base for the sauces we enjoy. Knowing this can help cooks use tomato products better and make tasty dishes.
Tomato Passata: The Fresh Tomato Cousin
Tomato-based products go beyond just tomato sauce and puree. Tomato passata is a fresh, raw cousin that brings a unique twist to tomatoes. It keeps the vibrant taste of fresh tomatoes because it’s not cooked or seasoned.
To make passata, tomatoes are cored and deseeded, then salted heavily. About 1 tablespoon of salt is used for every kilogram of tomatoes. This step removes the juices, making a smooth purée.
The passata machine goes through about 2.5 passes, turning 1.6kg of tomatoes into each bottle. After filling the bottles with passata, they’re sterilized. This includes a bottlebrush, detergent, and drying in a warm oven for 15-20 minutes.
This method keeps the passata fresh and ready to eat. A week after Tomato Day, people enjoy a light sugo made with fresh passata. It’s often served with pasta.
Tomato passata has a bright, alive flavor. It’s different from tomato sauce because it keeps the fresh taste of ripe tomatoes. Passata is great for sauces, soups, or as a base for other dishes. It adds a unique and authentic tomato flavor.
The Versatility of Tomato Products
Tomato sauce and tomato puree are key in the kitchen. They’re used in many dishes, like olive tapenade and rice-stuffed veggies. They also work well as pizza sauce, chili, stew bases, and even in Bloody Marys.
Tomato puree is great for marinara or pizza sauce. It also boosts soups, stews, sauces, casseroles, and baked beans. Adding lemon juice and salt keeps the fresh tomato taste in both sauce and puree.
With canned and jarred tomato products, it’s easy to add the right tomato touch to any dish. Whether making a classic pasta or trying new flavors, tomato sauce and puree are always useful in the kitchen.