Tomato purée is a thick fluid made by broiling and wrenching tomatoes. The distinction between tomato paste, tomato purée, and tomato sauce is its firmness, tomato puree is thick and has a more profound taste. To make tomato purée, mature tomatoes are washed and then we uproot their leaves and stem. A few processors uproot the skin of the tomato too. The natural product skin is then squashed or unchangeably divided to the required extent.
It can be used as a part of soups, stews, sauces, or some other dish where the tomato taste is sought, yet not the surface. It is less frequently utilized by expert culinary specialists, who discover it to have an excessively deep taste in comparison of different types of canned tomatoes.