Tomato Puree

Tomato puree is a thick, smooth liquid made from cooked, strained tomatoes. It is produced by simmering fresh tomatoes, then processing them to remove the skin and seeds, resulting in a concentrated tomato product.

Manufacturers add tomato puree to foods to provide a rich tomato flavor, natural red color, and a thicker texture. It is a fundamental ingredient in many prepared foods, including pasta sauces, pizza sauces, ketchup, soups, and stews.

Tomato puree is considered a whole food ingredient and is generally recognized as safe (GRAS) for use in food. It is a source of vitamins, minerals, and antioxidants, such as lycopene. There are no known health concerns at typical intake levels, and it is not regulated as a food additive by the FDA. JECFA and EFSA typically evaluate food additives, not whole food ingredients like tomato puree.