Tomato purée

Tomato purée are tomatoes that are cooked and crushed until a smooth and homogeneous texture is achieved, ideal for use as a base in a wide variety of recipes. This ingredient is fundamental in cooking due to its versatility and its intense, concentrated tomato flavor.

The origin of the tomato is South America, specifically the Andean region, although tomato purée as a processed product has its roots in Mediterranean culinary tradition, where it is frequently used for sauces, stews, and soups.

Regarding its properties, tomato purée is rich in lycopene, a natural antioxidant that helps combat free radicals and provides benefits for cardiovascular health. Furthermore, it is a good source of vitamins A and C, as well as minerals like potassium.

In Latin America, tomato purée is also commonly known as puré de tomate, salsa de tomate (although it should not be confused with the prepared sauce with spices), or simply tomate triturado. In some countries, it may be found under the name tomate molido.

This ingredient is indispensable in recipes for pasta sauces, stews, pizzas, soups, and much more, adding color, flavor, and texture to dishes.