Tomato puree substitutes
Tomato puree substitutes — 7 options, ranked, with the exact amount
Use Tomato paste + water
½ cup paste + ½ cup water for every 1 cup tomato puree
The best substitutes for tomato puree are tomato paste + water, crushed tomatoes, or tomato sauce. For 1 cup puree, use ½ cup tomato paste + ½ cup water.
Tomato puree is cooked, strained tomato with most of its water still in it - thicker than tomato sauce, thinner than paste - so it is the liquid in the pan, the savoury tomato flavour, the sourness, the red colour, and the body that stops the sauce running off the pasta.
- The tweak —
- Mix tomato paste with warm water until smooth and the consistency of puree.
- Best for —
- sauces
Updated 19 Aug 2026 · no sponsored swaps
- Jobs
- Moisture & hydrationprimary
- Acidsecondary
- Umami & savory depthsecondary
- Thickeningsecondary
- Browning & colorsecondary
Every option, one card
Ranked · per 1 cup tomato puree| # | Substitute | Instead of 1 cup tomato puree |
|---|---|---|
| 1 | Tomato paste + watersauces | ½ cup paste + ½ cup water |
| 2 | Crushed tomatoessauces | Same amount |
| 3 | Tomato saucesoups | Same amount |
| 4 | Diced tomatoes + blenderfresh sauces | Same amount |
| 5 | Tomato juice + tomato pastesauces | ¾ cup juice + ¼ cup paste |
| 6 | PassataItalian sauces | Same amountWorks |
| 7 | Fresh tomatoes + cookingwhen you want fresh flavor | 1 ½ cups |
Tomato paste + water
identical taste · similar when mixed
The most accurate substitute, providing the same concentrated tomato flavor and thickness.
- Covers
- Moisture & hydration
- Acid
- Umami & savory depth
- Thickening
- Browning & color
- Best for
- sauces, soups, stews, curries, when you need concentrated tomato flavor
- Prep
- Mix tomato paste with warm water until smooth and the consistency of puree.
This combination provides the closest match to tomato puree in both flavor and texture. Adjust water amount for desired consistency.
Crushed tomatoes
very similar
Similar texture and flavor, though slightly chunkier than puree.
- Covers
- Moisture & hydration
- Acid
- Umami & savory depth
- Thickening
- Browning & color
- Best for
- sauces, soups, stews, when you don't mind some texture
- Texture
- slightly chunkier
- Prep
- Use directly as a 1:1 substitute, or blend briefly for smoother texture.
Crushed tomatoes work well when you don't need smooth texture. They have similar flavor to puree.
Tomato sauce
similar taste, thinner texture
Similar flavor but thinner consistency than puree.
- Covers
- Moisture & hydration
- Acid
- Umami & savory depth
- Browning & color
- Misses
- Thickening — not covered
- Best for
- soups, stews, when you want thinner consistency, quick sauces
- Prep
- Use directly as a 1:1 substitute, or add tomato paste to thicken if needed.
Tomato sauce is thinner than puree, so it works well when you want a looser consistency. Add tomato paste if you need more thickness.
Diced tomatoes + blender
fresher, more vibrant
Fresh tomatoes processed to puree consistency.
- Covers
- Moisture & hydration
- Acid
- Umami & savory depth
- Browning & color
- Misses
- Thickening — not covered
- Best for
- fresh sauces, when you want fresh tomato flavor, soups, stews
- Texture
- smooth when blended
- Prep
- Blend diced tomatoes until smooth. Add a pinch of salt to enhance flavor.
This provides the freshest tomato flavor. Use canned diced tomatoes for convenience, or fresh tomatoes when in season.
Tomato juice + tomato paste
similar taste, adjustable texture
Combination that provides both liquid and concentrated tomato flavor.
- Covers
- Moisture & hydration
- Acid
- Umami & savory depth
- Browning & color
- Misses
- Thickening — not covered
- Best for
- sauces, soups, when you need specific consistency, marinades
- Prep
- Mix tomato juice with tomato paste until you reach the desired consistency and flavor.
This combination allows you to control both the thickness and flavor intensity of your substitute.
Passata
identical taste and texture
Italian strained tomatoes, very similar to tomato puree.
- Covers
- Moisture & hydration
- Acid
- Umami & savory depth
- Thickening
- Browning & color
- Best for
- Italian sauces, pasta sauces, pizza sauces, when you want authentic Italian flavor
Passata is essentially the same as tomato puree and can be used interchangeably. It's popular in Italian cooking.
Fresh tomatoes + cooking
freshest, most vibrant
Fresh tomatoes cooked down to puree consistency.
- Covers
- Moisture & hydration
- Acid
- Thickening
- Browning & color
- Misses
- Umami & savory depth — not covered
- Best for
- when you want fresh flavor, seasonal cooking, when you have excess tomatoes
- Texture
- smooth when cooked
- Prep
- Cook fresh tomatoes until soft, then blend and strain if needed.
This method takes longer but provides the freshest flavor. Use ripe, in-season tomatoes for best results.
Questions
8 questionsWhat's the difference between tomato puree and tomato paste?
Tomato puree is thinner and more liquid than tomato paste. Puree is used as a base for sauces, while paste is used for concentrated flavor.
Can I use tomato sauce instead of tomato puree?
Yes, tomato sauce can be used as a substitute for tomato puree, but it's thinner. You may need to add tomato paste to thicken it.
How do I make tomato puree from tomato paste?
Mix ½ cup tomato paste with ½ cup water to make 1 cup of tomato puree. Adjust the water amount for your desired consistency.
Is passata the same as tomato puree?
Yes, passata is essentially the same as tomato puree. It's Italian strained tomatoes and can be used interchangeably.
Can I use crushed tomatoes instead of tomato puree?
Yes, crushed tomatoes can be used as a substitute, but they're slightly chunkier. Blend them briefly for smoother texture.
What's the best substitute for tomato puree in pasta sauce?
For pasta sauce, use tomato paste + water (½ cup paste + ½ cup water = 1 cup puree) or passata for the most authentic flavor.
Can I make tomato puree from fresh tomatoes?
Yes, cook fresh tomatoes until soft, then blend and strain to remove seeds and skins. Use 1 ½ cups fresh tomatoes for 1 cup puree.
How long does tomato puree last?
Opened tomato puree lasts about 5-7 days in the refrigerator. Unopened cans can last 2-3 years. Freeze for longer storage.
Tips for substituting tomato puree
10 tips- Tomato puree is thicker than tomato sauce but thinner than tomato paste
- It's made by cooking tomatoes and straining out seeds and skins
- Puree provides concentrated tomato flavor without the texture of diced tomatoes
- It's good as a base for pasta sauces, soups, and stews
- Tomato puree can be made at home by blending and straining fresh tomatoes
- It's a good source of lycopene, an antioxidant found in tomatoes
- Puree works well in both hot and cold preparations
- It can be stored in the refrigerator for up to a week or frozen for longer storage
- Tomato puree is essential in many Italian and Mediterranean dishes
- It provides a smooth, rich base for curries and other spiced dishes