Is tomato paste stronger in flavor than tomato puree?

Yes, tomato paste has a much more intense, concentrated tomato flavor because it is cooked longer to remove more water, so you need far less of it in a recipe.

Which is better for making a quick weeknight pasta sauce?

Tomato puree is better for a quick sauce because it is ready to use and provides the right consistency, whereas tomato paste requires additional liquid and simmering time.

Is tomato paste more expensive per serving than tomato puree?

Yes, tomato paste is typically more expensive per serving because it is highly concentrated, meaning a small amount replaces a much larger volume of puree.

Is it safe to eat tomato paste straight from the can?

Yes, tomato paste is fully cooked and safe to eat straight from the can, though its intense flavor is usually too strong for most people to enjoy on its own.

Can I use tomato paste in place of tomato puree in a soup recipe?

Yes, you can use tomato paste as a substitute by mixing one part paste with three parts water to create a liquid with a consistency similar to puree.

What is a common beginner mistake when substituting tomato paste for puree?

A common beginner mistake is using the same amount of paste as puree without adding water, which results in an overly thick, intensely flavored dish.

Are tomato puree and tomato paste interchangeable in a chili recipe?

Yes, they are interchangeable in chili, but you must adjust the liquid content because paste adds thickness while puree adds more moisture and a milder flavor.

How do I use tomato paste to deepen the flavor of a slow-cooked stew?

To deepen a stew's flavor, stir a tablespoon of tomato paste into the hot oil or aromatics at the start of cooking to caramelize and unlock its rich umami notes.

Can I switch from tomato puree to tomato paste in a homemade pizza sauce?

Yes, you can switch to paste, but you must mix it with water and a little olive oil to achieve the spreadable texture of a puree-based sauce.

Difference Between

Difference Between Tomato Puree and Tomato Paste

Written byNex Virox Team

Editorial Team

Reviewed byVarshal Nirbhavane

Senior SEO & Organic Growth Professional · 5+ years

Published: September 4, 202620 min read

Quick answer

The main difference between Tomato Puree and Tomato Paste is that puree is a thinner, less concentrated blend, while paste is a thick, highly concentrated form. Tomato Puree is a smooth, lightly cooked and strained liquid with a mild flavor, while Tomato Paste is a dense, intensely concentrated and deeply cooked product with a robust, sweet taste.

Key takeaways

Core distinction: Tomato puree is thin and pourable, while tomato paste is thick and concentrated.
Concentration level: Paste has about double the solids of puree, making it far more intense.
Flavor intensity: Paste delivers deep, rich umami, whereas puree offers fresher, milder tomato taste.
Best use case: Choose puree for soups and sauces; choose paste for stews and braises.
Common mistake: Substituting equal amounts ruins recipes, so always adjust with water or reduce.

Table of Contents18 sections

Difference Between Tomato Puree and Tomato Paste: Comparison Table

Aspect	Tomato Puree	Tomato Paste
Definition	A smooth liquid made from cooked, strained tomatoes with a pourable consistency.	A thick concentrate made by cooking tomatoes for hours until most water evaporates.
Purpose	Adds moisture and fresh tomato flavour to soups, sauces, and braised dishes.	Delivers intense umami depth and colour to stews, curries, and slow-cooked meals.
Core Mechanism	Retains natural water content after light cooking and sieving of whole tomatoes.	Removes roughly 75-80% of water weight through prolonged simmering and reduction.
Water Content	Holds about 90% water, similar to fresh tomatoes, giving a thin consistency.	Contains approximately 25% water, producing a dense, spreadable solid.
Production Method	Tomatoes are crushed, heated briefly, then passed through a sieve to remove seeds.	Tomatoes are cooked slowly, strained, then reduced further to a concentrated paste.
Texture	Smooth and pourable, similar to thick juice or thin sauce.	Thick and sticky, holding its shape when spooned, like heavy jam.
Flavour Intensity	Mild, fresh, and slightly sweet with a lighter tomato profile.	Deeply concentrated, rich, and savoury with pronounced caramelised notes.
Cooking Time	Requires minimal cooking, typically 5-10 minutes to heat through.	Benefits from 30+ minutes simmering to meld flavours fully.
Sugar Content	Contains naturally occurring sugars at levels close to fresh tomatoes.	Concentrates natural sugars, yielding a noticeably sweeter final product.
Acidity Level	Maintains moderate acidity around pH 4.3, similar to fresh fruit.	Retains acidity but balances with higher sugar concentration for rounder taste.
Colour	Bright red-orange, translucent, and lighter in appearance.	Deep brick-red to dark maroon with an opaque, dense appearance.
Storage Life	Lasts 5-7 days refrigerated after opening in a sealed container.	Keeps 2-3 weeks refrigerated after opening due to lower water activity.
Freezer Suitability	Freezes well for 3-4 months in sealed containers or ice cube trays.	Freezes for 6+ months with minimal quality loss or texture change.
Packaging Format	Sold in jars, cartons, or plastic bottles requiring refrigeration after opening.	Sold in small cans, tubes, or squeeze bottles lasting longer once opened.
Cost Per Serving	Typically less expensive per serving but requires larger quantities for flavour impact.	Costs more per unit volume but smaller amounts achieve stronger tomato flavour.
Usage Quantity	Used in cup measurements, typically 1-2 cups per recipe for four servings.	Used in tablespoon measures, often 1-2 tablespoons per recipe batch.
Recipe Substitution	Substitute 3 parts puree plus a pinch of sugar for 1 part paste.	Replace paste with 3 parts puree simmered until volume reduces by one-third.
Sauce Base	Forms the entire base of marinara or pomodoro sauce directly from a jar.	Acts as a flavour booster added to an existing liquid sauce base.
Soup Thickening	Thickens soup only slightly, contributing body without altering texture much.	Adds minimal body but significant flavour, requiring other thickeners for consistency.
Stew Addition	Adds volume and liquid to stews without overwhelming other ingredients.	Deepens savoury character in stews without changing total liquid volume.
Baking Use	Rarely used in baking because high moisture alters crumb structure.	Common in savoury baked goods like focaccia for colour and moisture control.
Clean Label Status	Typically contains only tomatoes, sometimes salt or citric acid added.	Often lists tomatoes, salt, and occasionally citric acid as sole ingredients.
Nutrient Density	Provides lycopene and vitamin C in quantities comparable to cooked tomatoes.	Offers up to 3 times more concentrated lycopene per spoonful than puree.
Salt Content	Usually unsalted or lightly salted, allowing full seasoning control by the cook.	Frequently contains added salt, so adjust recipe salt downward accordingly.
Meal Prep Use	Good for quick weeknight sauces, soups, and vegetable dishes.	Ideal for curries, chili, tagines, and recipes needing robust flavour.
Cultural Cuisine	Staple in Italian and American home cooking for pasta and pizza sauce.	Essential in Indian, Middle Eastern, Mediterranean, and North African dishes.
Availability	Found in most grocery stores stocked near pasta sauce or canned vegetables.	Widely available in cans, tubes, and jars in every major supermarket chain.
Common Substitutes	Crushed tomatoes blended with water replace puree at equal volume.	Tomato sauce simmered down, or ketchup, can substitute when paste is unavailable.
Typical Users	Home cooks preparing weeknight sauces, soups, and casseroles.	Professional chefs and slow-cook recipe makers seeking concentrated flavour.
Best-Fit Scenario	Choose puree when you need liquid volume and bright tomato taste in under 15 minutes.	Choose paste when you need depth, body, and colour in long-cooked savoury dishes.

What Is Tomato Puree?

Tomato puree is a thick liquid made from tomatoes that are cooked, strained, and reduced. It delivers a smooth, concentrated tomato flavor without the intense density of paste. Cooks use it to build sauces, soups, and stews with a balanced, fresh tomato taste.

Definition of Tomato Puree

Tomato puree is a cooked and sieved tomato product with a smooth, pourable consistency and a moisture content higher than tomato paste. It is made from whole tomatoes that are lightly cooked and strained to remove seeds and skins, yielding a mild, versatile base for recipes.

Key Characteristics of Tomato Puree

Characteristic	What It Means in Practice
Smooth consistency	It pours easily and blends uniformly into liquids, creating silky sauces without lumps or chunks of tomato flesh.
Mild flavor	Its gentle, fresh tomato taste works well in delicate dishes where a heavy concentrate would overwhelm other ingredients.
Moderate thickness	It sits between crushed tomatoes and paste, providing body without making a sauce overly dense or heavy.
High water content	Its moisture level means it reduces slowly, so recipes need longer simmering times to thicken compared to paste.
Strained texture	Seeds and skins are removed during processing, leaving a refined product that never adds gritty bits to a dish.
Light red color	Its hue is brighter and more orange-red than paste, giving finished dishes a fresher, less dark appearance.
Low concentration	It contains less tomato solids than paste, so you need a larger volume to achieve the same flavor intensity.
Quick cooking use	It can be added directly to a pan without pre-cooking, saving time when building a quick weeknight sauce.
Versatile base	It accepts herbs, spices, and other liquids easily, making it a neutral starting point for many global cuisines.
Variable packaging	It comes in cans, jars, and cartons, with shelf life varying by packaging type and whether the container is opened.

Common Examples of Tomato Puree

Hunt's Tomato Puree – a widely stocked canned option in US grocery stores, known for its smooth, mild consistency.
Mutti Tomato Puree – an Italian brand made from 100% Italian tomatoes, prized for its bright, clean flavor.
Cento Tomato Puree – a popular choice in American supermarkets, offering a thick, seed-free texture for home cooks.
Biona Organic Tomato Puree – a certified organic product sold in glass jars, appealing to health-conscious buyers in Europe.
Cirio Tomato Puree – a long-standing Italian brand that produces a fine, velvety puree from San Marzano-style tomatoes.
Del Monte Tomato Puree – a common supermarket staple in North America, used for soups, stews, and casseroles.
Napolina Tomato Puree – a UK-based brand offering a double-concentrated puree in convenient squeezy bottles.
Kirkland Signature Tomato Puree – Costco's house brand, sold in large cans for bulk cooking and meal prep.
Rao's Homemade Tomato Puree – a premium option with no added sugar, favored for its rich, slow-cooked taste.
Whole Foods 365 Tomato Puree – a store-brand product with a simple ingredient list, available in recyclable cartons.

Advantages and Limitations of Tomato Puree

Advantages	Limitations
It adds smooth tomato flavor without the sharp acidity or heaviness of paste, keeping dishes balanced.	Its high water content means sauces take longer to reduce, wasting time and energy in quick cooking.
It blends instantly into liquids, preventing the clumping issues that sometimes occur with paste.	It delivers less concentrated flavor per spoonful, so you must use more volume to get a strong tomato taste.
It works as a neutral base that accepts many seasonings, from Italian oregano to Indian garam masala.	An opened can or jar spoils within days in the fridge, often forcing you to waste unused portions.
It is widely available in grocery stores across North America and Europe, making it an easy pantry staple.	Some commercial brands add salt, sugar, or citric acid, which alters the final flavor of your dish unexpectedly.
It provides a lighter color than paste, which helps dishes like tomato bisque look fresh and appetizing.	It cannot deliver the deep, caramelized richness that a concentrated paste gives to slow-cooked ragù.
It is safe to eat straight from the jar, so you can use it as a quick dipping sauce or pizza base.	Its mild flavor can get lost in heavily spiced dishes, leaving you with a weak tomato presence.
It freezes well in small portions, letting you store leftover puree for future recipes without waste.	It is more expensive per unit of tomato flavor than buying whole canned tomatoes and blending them yourself.
It contains no seeds or skin, so it never adds unwanted texture to smooth sauces or baby food.	Its shelf life after opening is short, typically just three to five days, even when refrigerated properly.
It is a reliable thickener for soups, providing body without the starchy taste of flour or cornstarch.	It can burn easily if left unattended in a hot pan, as its sugars concentrate and scorch quickly.
It offers a consistent product batch after batch, unlike fresh tomatoes that vary in sweetness and water content.	It lacks the chunky texture that some recipes need, so it fails as a substitute for diced or crushed tomatoes.

What Is Tomato Paste?

Tomato paste is a thick concentrate made from tomatoes cooked for hours, then strained to remove seeds and skins. It delivers intense, savory umami flavor and deep red color. Cooks use it to thicken sauces, stews, and soups. It exists to provide concentrated tomato taste that fresh tomatoes cannot match.

Definition of Tomato Paste

Tomato paste is a commercially produced food product created by simmering tomato pulp under vacuum pressure to remove approximately 75% of its water content. The resulting dense, dark-red paste contains concentrated natural sugars, acids, and glutamates. It functions as a flavor base and thickening agent in savory cooking applications worldwide.

Key Characteristics of Tomato Paste

Characteristic	What It Means in Practice
Deep red color	Signals high lycopene content and indicates proper concentration; lighter shades suggest under-processing or added fillers.
Thick texture	Spoon stands upright in the paste; this viscosity comes from pectin and fiber remaining after water removal.
Intense umami	Glutamic acid concentrates during cooking, delivering savory depth that enhances meat dishes, beans, and braised vegetables.
High acidity	Natural citric and malic acids remain concentrated, helping balance rich, fatty recipes like ragù or chili.
Long shelf life	Unopened cans last 18 months; opened jars keep refrigerated for up to two weeks due to low moisture content.
Caramelized sugars	Slow cooking creates Maillard reaction compounds, adding subtle sweetness and roasted notes to finished dishes.
Concentrated lycopene	Processing increases antioxidant bioavailability compared to raw tomatoes, offering greater nutritional absorption per serving.
Low water activity	Moisture level below 0.85 prevents microbial growth without refrigeration, making it shelf-stable in sealed packaging.
Versatile base	Pairs with herbs, spices, wine, or stock; acts as a foundation for ketchup, barbecue sauce, and curry pastes.
Strong coloring power	A single tablespoon tints an entire pot of soup; use sparingly to avoid overwhelming lighter-colored dishes.

Common Examples of Tomato Paste

Cento Double Concentrated – Italian import packed in tubes; favored for its bright, clean flavor and convenient resealable packaging.
Mutti Tomato Paste – Made from 100% Italian sun-ripened tomatoes; known for naturally sweet taste without added salt or preservatives.
Hunt's Tomato Paste – Widely available American brand; offers consistent quality at budget price, ideal for everyday family cooking.
Biona Organic Tomato Paste – Certified organic option in glass jars; contains no additives, appealing to health-conscious home cooks.
Amora Tomato Paste – French brand sold in tubes; delivers concentrated flavor convenient for small-batch recipes requiring just a spoonful.
Red Gold Tomato Paste – Produced from Indiana-grown tomatoes; known for rich red color and balanced acidity suitable for chili recipes.
Kirkland Signature Tomato Paste – Costco bulk pack offering value; each can contains no preservatives, making it a pantry staple for large families.
Bionaturae Tomato Paste – Italian organic paste in jars; double-concentrated for intense flavor, ideal for slow-simmered Sunday sauces.
Essential Waitrose Tomato Paste – UK supermarket own-brand; triple-concentrated for maximum depth, recommended for robust beef stews.
Sainsbury's Tomato Paste – British grocery staple; available in squeezy tubes, offering mess-free portioning for quick weeknight dinners.

Advantages and Limitations of Tomato Paste

Advantages	Limitations
Delivers concentrated tomato flavor in small amounts, reducing storage space needed in pantry.	High sodium content in many commercial brands; check labels as some contain up to 170mg per tablespoon.
Adds deep umami richness to vegetarian dishes, replacing meat-based flavor enhancers like stock cubes.	Bitter or metallic aftertaste occurs when overcooked; add paste early but avoid burning it in hot oil.
Thickens sauces naturally without starch, creating glossy texture that clings well to pasta and vegetables.	Opened cans develop mold within 5-7 days; transfer leftovers to glass containers immediately after opening.
Provides significant lycopene, an antioxidant linked to heart health and reduced inflammation in human studies.	Contains natural sugars that caramelize quickly; requires careful heat management to prevent scorching on pan bottoms.
Cost-effective ingredient; one small can replaces several fresh tomatoes in recipes, saving money during off-season.	Dark color stains plastic containers and utensils permanently; use stainless steel or glass tools when handling.
Versatile across cuisines; works in Italian marinara, Indian curries, Middle Eastern stews, and Mexican salsas.	Strong flavor overwhelms delicate dishes; beginners often add too much, ruining subtle seafood or cream-based recipes.
Long shelf life when unopened; lasts up to 24 months in cool, dark cabinets without quality degradation.	Some brands contain added sugar or corn syrup; read ingredient lists to avoid hidden sweeteners in savory cooking.
Freezes successfully for up to six months; portion into ice cube trays for convenient single-use servings.	Acidic nature reacts with aluminum cookware, causing off-flavors and discoloration; use enamel or stainless pots.
Creates fond when sautéed, building complex flavor layers in braised meats and slow-cooked bean dishes.	Thick consistency makes stirring difficult; always dilute with liquid or bloom in oil before adding to recipes.
Gluten-free and vegan naturally, making it suitable for most dietary restrictions without special alternatives.	Imported premium brands cost significantly more; domestic options often provide comparable quality at lower prices.

Similarities Between Tomato Puree and Tomato Paste

Shared Aspect	How Tomato Puree and Tomato Paste Are Alike
Primary ingredient	Tomato puree and tomato paste both start with fresh, ripe tomatoes as their core ingredient.
Production process	Both tomato puree and tomato paste begin with washing, crushing and seeding tomatoes in processing.
Heat application	Tomato puree and tomato paste rely on heat cooking to concentrate flavor and extend shelf life.
Product category	Both tomato puree and tomato paste belong to the canned tomato products family in cooking.
Core kitchen role	Tomato puree and tomato paste both function as flavor bases for sauces, soups and stews.
Primary users	Home cooks and professional chefs use tomato puree and tomato paste in everyday savory recipes.
Ingredient input	Tomato puree and tomato paste both need water and tomatoes to create their respective textures.
Flavor profile	Tomato puree and tomato paste both deliver a deep, sweet-tart tomato essence to any dish.
Color contribution	Tomato puree and tomato paste both add a vivid red-orange color to finished meals.
Texture function	Tomato puree and tomato paste both contribute body and thickness when cooked into liquids.
Recipe compatibility	Tomato puree and tomato paste both appear together in Italian, Mexican and Indian dishes.
Conversion ability	Tomato puree and tomato paste both interchange with careful dilution or concentration in recipes.
Storage method	Tomato puree and tomato paste both last longest when refrigerated after their containers are opened.
Packaging format	Tomato puree and tomato paste both sell commercially in cans, jars and squeezable tubes.
Nutritional makeup	Tomato puree and tomato paste both provide lycopene, vitamin C and potassium naturally.
Caloric density	Tomato puree and tomato paste both remain low in calories and contain no added fats.
Ingredient label	No-salt tomato puree and tomato paste both list tomatoes as the sole main ingredient.
Additive rule	Premium tomato puree and tomato paste both exclude artificial preservatives, colors and thickeners.
Cooking time	Tomato puree and tomato paste both require simmering several minutes to meld with other ingredients.
Umami source	Tomato puree and tomato paste both boost savory umami flavor more than fresh raw tomatoes deliver.
Sauce foundation	Tomato puree and tomato paste both serve as common starting points for pasta and pizza sauces.
Soup ingredient	Tomato puree and tomato paste both add rich tomato depth to creamy and broth-based soups.
Stew thickener	Tomato puree and tomato paste both help thicken braises, curries and chili as they reduce.
Quality indicator	Tomato puree and tomato paste both signal quality by a bright red color and fresh tomato smell.
Perishability risk	Tomato puree and tomato paste both risk mold and spoilage if left at room temperature after opening.
Measurement ease	Tomato puree and tomato paste both measure simply with standard tablespoons or cups in recipes.
Dish finishing	Tomato puree and tomato paste both shine when stirred in near the end for a flavor boost.
Dietary fit	Tomato puree and tomato paste both suit vegan, gluten-free and dairy-free dietary patterns.
Cultural use	Tomato puree and tomato paste both appear in classic Mediterranean and Latin American home cooking.
Long-term outcome	Regular use of tomato puree and tomato paste both elevates sauces with concentrated tomato richness.

Tomato Puree or Tomato Paste: Which Should You Choose?

The single deciding variable is cooking time. Tomato puree works for quick sauces and soups, while tomato paste suits long, slow braises. If your dish simmers under 20 minutes, choose puree. If it cooks for over 45 minutes, choose paste.

When to Use Tomato Puree

Choose Tomato Puree when you need quick weeknight sauces, soups, or stews under 20 minutes. It adds fresh flavor without long simmering. Use it for pizza bases, shakshuka, or pasta primavera where you want a loose, juicy texture and mild acidity.

When to Use Tomato Paste

Choose Tomato Paste when you have over 45 minutes of cooking time or need deep umami flavor. Use it for beef chili, bolognese, curries, or braised meats. Its concentrated intensity also works for quick flavor boosts in rice, beans, or marinades without adding excess liquid.

Common Misconceptions About Tomato Puree and Tomato Paste

Common Myth	The Reality
Tomato puree and tomato paste are the same thing, just with different names.	Tomato puree is a thin liquid of blended tomatoes, while tomato paste is a thick concentrate with far less water.
Tomato paste is just tomato puree that has been left out to thicken.	Tomato paste is made by cooking tomatoes for hours to remove moisture, not by simply letting puree sit.
You can swap tomato puree and tomato paste in equal amounts in any recipe.	Using equal amounts ruins dishes; tomato paste is roughly three times more concentrated than tomato puree.
Tomato puree and tomato paste have the same flavor intensity.	Tomato paste delivers a deep, umami-rich, caramelized flavor, while tomato puree tastes fresher and brighter.
Tomato paste is made from tomato puree that has been strained.	Tomato paste is made from whole tomatoes that are cooked down, while tomato puree is simply blended and strained.
Tomato puree is just tomato paste mixed with water.	Tomato puree is made from raw tomatoes, not from rehydrating tomato paste with water.
Tomato paste and tomato puree have identical nutritional values.	Tomato paste has more calories and lycopene per spoonful because it is a concentrated form of tomatoes.
Tomato puree is always cooked, while tomato paste is always raw.	Tomato puree is often raw or lightly cooked, but tomato paste is always cooked down to a thick concentrate.
Tomato paste is a liquid, just like tomato puree.	Tomato paste is a thick, solid-like paste, whereas tomato puree is a pourable, semi-liquid sauce.
Tomato puree and tomato paste are interchangeable when making a quick pasta sauce.	Using tomato paste in place of tomato puree makes an overly thick, intensely flavored sauce that needs thinning.
Tomato paste is a natural, unprocessed product with no added ingredients.	Many commercial tomato paste brands add salt, sugar, or citric acid, while tomato puree often has no additives.
Tomato puree is always made from peeled tomatoes.	Tomato puree can be made from unpeeled tomatoes, which adds texture, whereas tomato paste is always smooth.
Tomato paste is a type of tomato puree that has been strained.	Tomato paste is a concentrate, not a strained version of puree; it has a different production process entirely.
Tomato puree is a thicker version of tomato sauce.	Tomato puree is thicker than sauce but thinner than paste, with a smoother consistency than chunky sauce.
Tomato paste is a good substitute for tomato puree in soups.	Tomato paste in soup creates a dense, overpowering flavor; tomato puree adds a lighter, fresher tomato taste.
Tomato puree and tomato paste have the same shelf life once opened.	Tomato paste spoils faster once opened due to its low moisture, while tomato puree lasts longer in the fridge.
Tomato paste is always sold in a can, and tomato puree is always sold in a jar.	Tomato paste often comes in tubes or cans, while tomato puree is sold in jars, cans, or cartons.
Tomato puree is a European term for tomato paste.	Tomato puree is a distinct product in Europe, being a thin liquid, while tomato paste is a thick concentrate.
Tomato paste is a healthier choice than tomato puree because it has less sugar.	Tomato paste often has more natural sugar per serving because it is concentrated, while tomato puree has less per spoonful.
Tomato puree is made from tomato paste that has been diluted with broth.	Tomato puree is made from fresh tomatoes, not from diluting tomato paste with any liquid like broth.
Tomato paste is a raw ingredient, while tomato puree is always cooked.	Tomato paste is always cooked to concentrate it, while tomato puree is often used raw or lightly heated.
Tomato puree and tomato paste are the same when used in a slow cooker.	In a slow cooker, tomato paste thickens and intensifies, while tomato puree stays thin and watery.
Tomato paste is a type of tomato puree with added spices.	Tomato paste is a plain concentrate of tomatoes, while tomato puree is also plain; spices are added separately.
Tomato puree is a thicker version of tomato paste.	Tomato paste is much thicker than tomato puree; puree is a smooth liquid, and paste is a dense solid.
Tomato paste is a good base for a fresh salad dressing, just like tomato puree.	Tomato paste is too thick and intense for dressings, while tomato puree blends better into a lighter vinaigrette.
Tomato puree is a more expensive version of tomato paste.	Tomato paste is usually more expensive per ounce because it takes many more tomatoes to make it.
Tomato paste is a liquid that can be poured, just like tomato puree.	Tomato paste is a thick, spoonable solid, while tomato puree is a pourable liquid with a smooth consistency.
Tomato puree and tomato paste have the same water content.	Tomato paste has about 75% less water than tomato puree, making it much more concentrated.
Tomato paste is a good substitute for tomato puree in a Bloody Mary.	Tomato paste makes a Bloody Mary thick and pasty, while tomato puree provides the right liquid base.
Tomato puree is a type of tomato paste that has been whipped.	Tomato puree is a separate product made from blended tomatoes, not a whipped version of tomato paste.

Conclusion

Difference Between Tomato Puree and Tomato Paste comes down to concentration: puree is thin and mild, paste is thick and intense. Choose puree for quick sauces and soups needing light tomato flavor. Choose paste for rich stews, braises, and slow-cooked dishes where deep, concentrated taste matters most.

FAQs on Difference Between Tomato Puree and Tomato Paste

What is the main difference between tomato puree and tomato paste?: Tomato paste is a concentrated form of tomatoes cooked down to a thick, deep-red paste, while tomato puree is a thinner, smoother liquid made from lightly cooked and strained tomatoes.
Is tomato paste stronger in flavor than tomato puree?: Yes, tomato paste has a much more intense, concentrated tomato flavor because it is cooked longer to remove more water, so you need far less of it in a recipe.
Which is better for making a quick weeknight pasta sauce?: Tomato puree is better for a quick sauce because it is ready to use and provides the right consistency, whereas tomato paste requires additional liquid and simmering time.
Is tomato paste more expensive per serving than tomato puree?: Yes, tomato paste is typically more expensive per serving because it is highly concentrated, meaning a small amount replaces a much larger volume of puree.
Is it safe to eat tomato paste straight from the can?: Yes, tomato paste is fully cooked and safe to eat straight from the can, though its intense flavor is usually too strong for most people to enjoy on its own.
Can I use tomato paste in place of tomato puree in a soup recipe?: Yes, you can use tomato paste as a substitute by mixing one part paste with three parts water to create a liquid with a consistency similar to puree.
What is a common beginner mistake when substituting tomato paste for puree?: A common beginner mistake is using the same amount of paste as puree without adding water, which results in an overly thick, intensely flavored dish.
Are tomato puree and tomato paste interchangeable in a chili recipe?: Yes, they are interchangeable in chili, but you must adjust the liquid content because paste adds thickness while puree adds more moisture and a milder flavor.
How do I use tomato paste to deepen the flavor of a slow-cooked stew?: To deepen a stew's flavor, stir a tablespoon of tomato paste into the hot oil or aromatics at the start of cooking to caramelize and unlock its rich umami notes.
Can I switch from tomato puree to tomato paste in a homemade pizza sauce?: Yes, you can switch to paste, but you must mix it with water and a little olive oil to achieve the spreadable texture of a puree-based sauce.