The tomato is original from the plant Solanum lycopersicum, commonly known as a tomato plant. It is said that is has been first planted in western South and Central America. Its historical name tomatl gave origin to the Spanish word tomate, which derived into tomato in English. Its use as a cultivated food may have originated with the indigenous peoples of Mexico. The Aztecs used tomatoes at the time of the Spanish conquest of the Aztec Empire, and they were the ones who brought the plant to Europe. From there, the tomato was introduced to other parts of the European-colonized world during the 16th century.

Numerous varieties of the tomato plant are widely grown in temperate climates across the world, with greenhouses allowing for the production of tomatoes throughout all seasons of the year. Tomato plants typically grow to 1–3 meters in height.

The main tomato producing areas in Argentina are the provinces of Mendoza and San Juan (West), Salta and Jujuy (North), Corrientes and Formosa (North Eastern), Rio Negro (South), and Buenos Aires.

Market overview and production

Tomato puree is a thick liquid made by cooking and straining tomatoes. It has a thicker consistency and a deeper flavor than sauce, and contains much less additives.

To prepare tomato puree, ripe tomatoes are washed and the leaves and stem are removed. Some processors remove the skin of the tomato as well. The fruit flesh is then mashed or mechanically chopped to the desired consistency.

Sometimes it can be spiced as well. The spices should be of premium quality and they should be added in the proper proportions to give a suitable taste and flavor to the product. None of them should be more dominating that the natural flavor of the tomato. Preferred spices are red chili, black pepper, nutmeg, clove, cinnamon, cardamom, mace and cumin. Beside these, seasonings like onion, ginger and garlic might be also used on its preparation. Additionally to spices, tomato puree includes sugar, salt and vinegar. Sugar is mainly used to adjust the sugar-to-acid ratio of the puree, and it is added in small quantities to preserve the natural richness of the product. Salt bleaches the color of the tomato and also dissolve to some extent copper from the processing equipment, and well matured salt-vinegar, cider vinegar or malt vinegar may be used as acidulant in the product.

Frequently asked questions

What is tomato puree? Tomato puree is a thick liquid made after tomatoes and cooked and strained.

What is tomato puree used for? It can be used for stews, pizza, pasta sauces, among others.

Are tomatoes fruits or vegetables? Botanically, a tomato is a fruit which grew from a seed as a flowering plant. Culinary it is considered as vegetable, because it has a much lower sugar content than culinary fruits, and it is commonly served as part of a salad or main course of a meal, rather than as a dessert.

What does tomato mean? The word tomato comes from the Spanish tomate, which in turn comes from the Nahuatl word tomatl, meaning 'the swelling fruit'.

How long does tomato puree last? Properly stored, an unopened tomato puree will generally stay at best quality for about 18 to 24 months. Once opened, 7 to 10 days. It can be freezed.

Where can I purchase tomato puree in bulk? You can purchase at Directoro direct from producers.

Related products and ideas

Make a tomato sauce at home. You need: 750 gr tomato puree, 2-3 cloves garlic chopped, 1 medium onion minced, 2 cups water, 2 tbsp parsley chopped, 3-4 basil leaves fresh, a pinch of salt, 1 tbsp sugar or baking soda, 2 tbsp olive oil, spices up to taste.

Heat the olive oil in a saucepan over medium-high heat. Add the chopped garlic and the minced onion. Stir occasionally. Add the tomato puree and water and keep on stirring. Increase the heat to medium-high and bring to a simmer. At this point, taste your tomato sauce and add little by little all the spices. Reduce the heat to medium, cover the saucepan and allow to simmer for 20-30 minutes. When the sauce has finished simmering, add sugar or baking soda up to taste, until the acidity is gone. Add 2 tablespoons of chopped fresh parsley as well as fresh basil.

It can be used immediately with any recipe or allow to cool down, refrigerate and use within the next 5-7 days. It can also be frozen for up to 3 months.