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Jun 6, 2008 02:09 PM

Tomato Puree v. Sauce

I have a recipe that calls for 14 oz of tomato puree.

What can I substitute for the puree? I'm assuming it's a little thicker than tomato sauce. Do you think I could use about an equivalent amount of tomato sauce thickened with 1 or 2 T of tomato paste?


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  1. Here in CA I can never find puree, only sauce. I have sometimes taken a can of diced canned tomatoes and pureed it in the food processor as a substitute, sometimes I just use the sauce. Adding a little bit of tomato paste sounds like a good idea.

    1. Other way around. Puree is just pureed tomatoes, whereas sauce is cooked and generally seasoned, so sauce is thicker and more intensely flavored. Personally, I don't touch sauce... I'll season my own, thanks.

      If you have a recipe that calls for sauce, you could just simmer the puree for a bit and season it if you want for the same effect. Or if you're making a tomato sauce, just use the puree and simmer it a little longer.

      1. Why do want to substitute for puree?

        2 Replies
        1. re: hondo77

          Well, I can't buy anything called puree in my local stores.

          1. re: hondo77

            don't have puree, I have sauce. New recipe calls for puree.

          2. Wouldn't canned crushed tomatoes be the same thing as tomato puree?

            1. Follow up from OP:

              I ended up just using just using tomato sauce. Tomato puree was too hard to find at the store. I don't know why the recipe called for tomato puree. Tomato sauce worked just fine.

              1 Reply
              1. re: Reddyrat

                Funny, I had the opposite problem. I have recipe that calls for canned sauce, which I can't find on the shelves(South Africa). Tomato puree on the other hand... multiple brands to choose from in any general supermarket.

                Thanks Dmnkly for the tip.