Buyer's guide

Italian tomato purée is the most acclaimed variety. For the best flavour, buy tomato purée in jars rather than cans or tubes. There is also a ‘double concentrated’ version of purée, that’s thicker and stronger than the normal variety.


Keep refrigerated and use within three days, or it may become mouldy.


To make the purée at home, dip tomatoes in boiling water for a few minutes, then drain, and slip off the skins. Blend the skinned tomatoes in a food processor and sieve to remove the seeds. Heat until the tomato pulp has reduced to a thick paste. Use in pasta sauces, casseroles and soups.