[[File:Tomato passata.jpg|right|200px|thumb|A spoonful of tomato purée]]
'''Tomatpuré''' er en tyk væske lavet ved at koge og dræne [[tomat]]er.<ref>{{Cite book | author = Bev Bennett | title = 30-Minute Meals For Dummies | date = 2011 | quote = Tomato puree is a thick liquid made by cooking and straining tomatoes.}}</ref> Forskellen mellem [[tomatpasta]], tomatpuré, og [[tomatsauce]] er [[viskositet|konsistensen]]; tomatpuré har en tykkere konsistens og dybere smag end sauce.<ref>{{Cite book | author = Barbara Ann Kipfer  | title = The Culinarian: A Kitchen Desk Reference | url = https://archive.org/details/culinariankitche0000kipf  | date = 2012  | page = [https://archive.org/details/culinariankitche0000kipf/page/561 561] | quote = The differences between tomato paste, tomato purée, and tomato sauce are texture and depth of flavor (the thicker the consistency, the deeper the flavor).}}</ref><ref>{{cite book | author = Sudheer, K.P. & V.Indira | title = Post Harvest Technology of Horticultural Crops | volume = 7 | date = 2007 | page = 163 | quote = The product is very similar to tomato puree except that the solid concentration is more. Tomato paste is the product obtained by removal of peel and seeds from tomatoes, followed by concentration of juice by evaporation under vacuum.}}</ref>
Kultur