Tomato Purée

Preparation info

  • Makes

    1 cup

    • Difficulty


Appears in

Glorious French Food

Glorious French Food

By James Peterson

Published 2002

  • About

Tomato purée is the best-known vegetable (well, actually fruit) purée. It can be whisked into deglazed pans, especially those deglazed with wine, to give body to a sauce. A small amount of cream or butter whisked into the sauce at the end helps cut the tomatoes’ acidity and gives the sauce a smooth consistency.


  • 2 pounds [900 g] ripe tomatoes, halved crosswise, seeds squeezed out


Chop the tomatoes coarse. Cook over medium heat in a heavy-bottomed pan, stirring and scraping against the bottom of the pan every few minutes with a wooden spoon. When the mixture becomes thick and stiff, after about 30 minutes, work it through a strainer or food mill.