Tomato puree vs. Crushed tomato - what's the difference?

Tomatoes are something we use in many aspects of the kitchen. You can grow tomatoes in your garden and use them fresh or can them. Or you can buy tomato products at the store, with so many options to choose from.

There’s pasta sauce, pizza sauce, crushed tomatoes, diced tomatoes, tomato paste, tomato puree, and much more. If you’re not familiar with all of them, it can be challenging to tell them apart and know what you need and when you need it.

What is the difference between tomato puree and crushed tomato?

The main difference between tomato puree and crushed tomatoes is that tomato puree is finer and contains no chunks. Crushed tomatoes will have a pulpier, chunkier, and slightly waterier consistency. Crushed tomatoes also contain some added amount of tomato puree or paste.

In this guide, we will share with you the differences between tomato puree and crushed tomatoes. They are similar in some ways, but vary quite a bit in others as well.

We’ll take this opportunity to help you differentiate between the two and know when to use each option.

Tomato puree vs. crushed tomato

As you learn more about these tomato products, we will discover that there are times when one can be substituted for the other.

Both tomato puree and crushed tomato have their own composition that sets them apart, but they also have many similarities.

As we go through this guide, we’ll start by covering the tomato puree first, and then the crushed tomatoes.

tomato puree

When you think about the different tomato options, you are probably familiar with terms like tomato paste, crushed tomato, diced tomato, etc.

Tomato puree straddles the line between tomato paste and crushed tomatoes.

Tomato puree is thick by nature, but it is made up of crushed tomatoes, so there are no chunks in it. It is smooth and has a deep flavor.

You can find one of our favorite tomato puree products here. Made by Hunt’s, a popular household brand, it’s smooth and made with 100% natural ingredients, so you don’t have to worry about artificial ingredients or preservatives.

Tomato puree is made by cooking and straining tomatoes. It is a liquid puree. The final consistency is a mixture between the thickness of the tomato paste and the saltier consistency of the tomato sauce.

Tomato puree is also distinguished by a deeper flavor than these other tomato alternatives. It is a processed product, but it is also something you can do at home, according to your preferences.

How to make tomato puree

To help you better understand what differentiates tomato puree from crushed tomatoes, we wanted to walk you through the basic process of making tomato puree.

Removing or not the skin of the tomato is optional. Some people mash the skins, while others remove them. However, you will want to remove the sepals and stems from your tomatoes for the process.

Romaine tomatoes make the tastiest puree, but any tomato can be used. The steps in this process will likely vary from brand to brand and cook to cook.

This is how you make tomato puree:

1. Rinse the tomatoes and dry them.
2. Peel the tomatoes (optional) and cut them in half. Remove any bruises as necessary, then remove the heart (sepal) of the tomato.
3. It is recommended to use a spoon to remove the seeds, as well as the watery pulp from the tomato core.
4. Chop the tomatoes. It’s not about an art, it’s about making them small enough to blend seamlessly.
5. Place the tomatoes in a pot, turn the heat to medium-high, and bring the pot to a boil. Reduce the heat and let them simmer for about 10 minutes.
6. Let the tomatoes cool for about 10 minutes.
7. Use a blender or food processor to blend the tomatoes. You can also pass the mixture through a strainer to collect any large pieces.
8. If the mixture is too thin, you can return it to the pot and let it simmer until enough moisture has been removed. Stir and watch closely to prevent burning.
9. Remove it from the heat and allow it to cool. Use it or save it as you prefer.

Tomato puree is great in soups, stews, homemade sauces, and casseroles. If you need a substitute for the sauce, you can use the tomato puree and season it however you like. You can even add a bit of tomato paste to thicken it up.

Tomato puree is unique in its own way, but it is also a very simple and versatile product.

crushed tomatoes

While tomato puree is a proprietary product with no additives, crushed tomatoes are actually tomato puree or tomato paste mixed into it.

Crushed tomatoes are a combination of diced tomatoes and tomato puree or tomato paste.

Crushed tomatoes are made by the process of first stewing the tomatoes, dicing them, and then adding one of these other products. Crushed tomatoes sometimes have other seasonings or additives as well.

You will see that they can have small pieces stewed or not have any pieces at all. The texture may vary.

The main difference is that crushed tomatoes are literally just that. They are tomatoes that have been stewed and crushed or diced. Then tomato puree or tomato paste is added to make them more salty.

You can find our best selection of crushed tomatoes here. We like this option from Tuttorosso because it has no additives or preservatives to worry about.

This one has a unique twist with the addition of basil, which only adds a slight flavor to the combination.

How to make crushed tomato

Just like we did with the tomato puree, we want to explain how crushed tomatoes are made. Remember that they can be done through different processes. We are simply providing it as a comparison resource.

Here’s a quick rundown of how crushed tomatoes can be made. From here, you can freeze or can the crushed tomatoes and store however you prefer. We recommend removing the skin, but again, this is optional.

Here’s how crushed tomatoes are made:

1. If you are removing the skin, submerge the tomatoes in boiling water for only 30-60 seconds, then immediately place them in cold water. The skins should slip off quickly.
2. Cut the tomatoes in half. Remove any green or bruised areas, remove the stems, and cut out the hearts and seeds of the tomatoes.
3. Cut the tomatoes into smaller pieces. Again, this doesn’t have to be perfect, you’re just making them smaller.
4. Place the cut tomatoes in a saucepan and bring to a boil over medium-high heat. During this process, use a potato mill to start crushing the tomatoes and releasing the juices. Stir the mixture often, adding tomatoes as you go. Be careful not to singe them.
5. Once all the tomatoes are added and crushed, let them simmer gently for about 5 minutes.
6. Add lemon juice to can or freeze.

This should produce a slightly runny, chunky sauce-like mixture. The tomatoes must be crushed so that there are no large pieces. You can also add salt or any seasoning to the mixture, as you prefer.

Crushed tomatoes are great for making stews, sauces, soups, and even salsa.

Overview

We have shared a lot of information about tomato puree and crushed tomatoes here. Although both are made with tomatoes, you will find that their consistency and texture are very different.

When you buy ready-made crushed tomatoes, they will most likely have tomato puree as part of the mix.

The tomato puree is slightly thick, with a consistency between paste and sauce. Crushed tomatoes have a consistency similar to salsa, but may contain some larger chunks as well.

The main difference between the two is their consistency or thickness.

Related questions

We hope you found this guide on tomato puree and crushed tomatoes a valuable resource in helping you differentiate between these two products. They are very similar and at the same time very different.

We invite you to review the following question and answer section for additional information that might be helpful.

Can I substitute tomato puree for crushed tomato?

Yes, you can substitute them. You may notice a difference in the overall texture, but you can make either sauce. You may need to add a bit of pasta or tomato sauce to get the right thickness.

We have another article dedicated to showing you the 5 best substitutes for crushed tomato .

Do crushed tomatoes and tomato puree use the same tomatoes?

This may vary from case to case. You can use any type of tomato to make any of these products. Experts recommend Roma tomatoes for the best flavor, but it’s not a requirement.