Tomato Puree


Every kitchen pantry needs a few bottles of tomato purée as the possibilities are endless. Tomato purée is a thick liquid made by cooking and straining tomatoes. The difference between tomato paste, tomato purée, and tomato sauce is consistency, tomato purée has a thicker consistency and a deeper flavour. Its concentrated, almost meaty taste adds nuance and body to everything from pasta sauce to stews, casseroles and more.

While recipes often call for tomato paste to be added along with a liquid—usually broth, water or wine—chefs have a secret to coaxing more intense flavour out of the ingredient. How? They add the paste earlier in the cooking process. By letting tomato paste “brown” in the pan, and sautéing it with spices and other aromatic ingredients like cooked onions, you can boost the flavour of your dish in a big way.

Once opened, store in the fridge.


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Our tomato puree is made at the Wickedfood Earth Farm. Our food gardens and orchards are planted with a wide variety of heirloom vegetables and herbs, and the extensive orchards have over 50 varieties of fruit and nut trees, and berries. The Wickedfood Earth Farm food gardens are internationally recognized by Slow Food as an important educational garden. At Wickedfood Earth Country Cooking School we bottle all excess fruit and vegetables at the peak of their ripeness. All our fruit and vegetables are grown along organic lines free of insecticides, fertilizers, or any other poisons. We hand-make small batches of Tomato Puree as well as a wide range of preservative-free preserves, jams, chutneys, relishes, sauces, and bottled fruit. This ensures that we do not need to over-process, which results in concentrated, natural flavours.

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250ml, 350ml