How to Substitute Tomato Paste for Purée

You can substitute tomato paste for tomato purée by thinning the paste with water: start with 1 part paste to 2 parts water, then adjust to match the recipe’s texture. Tomato paste is much more concentrated and usually thicker than purée, so this simple mix helps you replace the volume while keeping the tomato flavor in balance.

What You’ll Need

Tomato paste, measured with a spoon or measuring cup.
Water, preferably warm if you want the paste to blend quickly.
A small bowl and a whisk, fork, or spoon for mixing.
A measuring cup or spoons for checking the amount and consistency.

No blender is needed for ordinary tomato paste. If you are using a tube, squeeze the paste into a measuring spoon; if you are using a can, stir the paste first so you are measuring a uniform mixture rather than a dried edge or a watery pocket.

Step-by-Step

Check what the recipe means by purée. Tomato purée can mean different things depending on the country, recipe, and product label. In many US recipes, it is a smooth, cooked tomato product that is thinner than paste but thicker than juice. Some recipes use “tomato purée” to mean passata, which is smooth strained tomato and can be more fluid. If your recipe specifically calls for passata, start with a thinner mixture and check the package or recipe description for clues about the expected consistency.
Work out how much replacement you need. The 1:2 starting ratio means 1 part paste plus 2 parts water makes 3 parts substitute. For 1 cup (240 ml) of tomato purée, combine 1/3 cup (80 ml) tomato paste with 2/3 cup (160 ml) water. For a smaller amount, mix 1 tablespoon (15 ml) paste with 2 tablespoons (30 ml) water to make about 3 tablespoons (45 ml) substitute. Scale the same ratio up or down rather than guessing.
Put the paste in a bowl and add some of the water. Start with about half of the measured water. Mashing the paste into a smaller amount of liquid first helps break up dense lumps. Warm water is convenient, but cold or room-temperature water also works; avoid boiling water, which can make the mixture awkward to handle and does not improve the substitution.
Whisk until smooth, then add the remaining water. Scrape the sides and bottom of the bowl so no thick streaks remain. The finished mixture should pour slowly and look evenly colored. If it is still stiff or spoonable like paste, add water a teaspoon (5 ml) at a time. If it looks much thinner than the purée described in the recipe, stop adding water and adjust the final amount in the dish.
Compare the substitute with the recipe’s intended texture. For a thick sauce or stew, a slightly thicker mixture may be suitable. For a soup, braise, or recipe that pours in a stream, thin it until it flows readily. If the recipe provides a visual cue—such as “smooth but not watery”—use that as your guide. The 1:2 ratio is a starting point, not a rule that overrides the consistency the dish needs.
Add it where the recipe calls for purée, with one adjustment in mind. Stir the diluted paste into the dish in place of the stated volume of purée. Tomato paste has often been cooked down longer than purée, so its flavor may taste deeper or slightly sweeter. Taste the dish after the ingredients have cooked together, then adjust salt, acidity, or liquid only if the overall recipe needs it. Do not automatically add extra seasoning to the tomato mixture itself.
Give the dish time to come together before making a final correction. Let the sauce, soup, or stew simmer for the time already specified in the recipe, stirring as needed. Then taste and check thickness. If the tomato flavor is too intense, add a little water or another recipe liquid; if it is too thin, simmer gently to reduce it or add a small amount of paste mixed with water first.

Common Mistakes

Using undiluted paste as though it were purée. Paste is concentrated, so the same spoonful can make a dish darker, thicker, and more intensely tomato-flavored than intended. Dilute it before measuring the final replacement volume. If you have already added it straight from the can, loosen the dish with water, broth, or another liquid already used in the recipe, a little at a time.

Adding too much water at once. A thin substitute can make a sauce watery and take longer to reduce. Begin with the suggested ratio, mix thoroughly, and then adjust by small increments. Remember that the recipe’s other ingredients also contribute liquid, especially canned vegetables, broth, wine, or cooking juices.

Assuming every product called purée is identical. One brand or regional usage may produce a thick, cooked purée, while another may be closer to passata. A recipe that expects a pourable strained tomato product may need more water than one designed for thick purée. Let the recipe’s description and the product texture guide your adjustment.

Trying to fix flavor before the dish has cooked. A concentrated tomato note can soften as the dish simmers and its ingredients combine. Adding sugar, vinegar, or salt immediately may overcorrect it. Wait until the recipe has had time to cook, taste, and make one small adjustment at a time.

Forgetting the recipe’s liquid balance. Replacing purée with a diluted paste mixture adds water along with tomato. That is usually appropriate, but a recipe with a very specific texture may need a little less of another liquid. Do not remove broth or water automatically; first see how the dish looks after the substitute is stirred in.

Tips

For a reliable result, measure the paste and water separately rather than estimating by eye. If the recipe needs 2 cups (480 ml) purée, for example, begin with 2/3 cup (160 ml) paste and 1 1/3 cups (320 ml) water. Mix them into a smooth substitute before adding it, then make a small texture adjustment if the recipe calls for a thinner or thicker tomato base.

For a recipe that uses only a small amount of purée, there is no need to make a large batch. One teaspoon (5 ml) paste plus 2 teaspoons (10 ml) water makes about 1 tablespoon (15 ml) of substitute. Measure the paste level in the spoon and mix it well; a small lump of concentrated paste can stand out in a lightly seasoned sauce.

If a recipe calls for cooking tomato purée with onions, garlic, or spices, add the diluted paste mixture at the same stage unless the recipe’s method says otherwise. You can sauté paste briefly to deepen its flavor, but that changes the cooking sequence and is not necessary for a simple swap. If you do cook it separately, watch it closely: paste can stick or scorch more quickly than a thinner tomato product.

Keep salt in mind. Some tomato pastes contain added salt, while others do not. Check the label, especially if the dish is already seasoned or uses salty broth, cheese, or cured ingredients. It is easier to add salt after tasting than to correct an overly salty sauce.

Once opened, handle leftover paste according to its package directions. If you have mixed more diluted substitute than you need, refrigerate it within 2 hours in a covered container and use it within 3–4 days, or freeze it for later. Do not leave the mixture at room temperature for extended storage.

Troubleshooting

The mixture is lumpy. Press the lumps against the side of the bowl with a spoon, then whisk again. Add a small splash of water if needed. For a larger batch, a small blender can smooth it, but careful mixing with a fork or whisk is usually enough.

The finished dish tastes too strongly of tomato. First allow it to simmer as directed, since the flavor may mellow. If it remains too concentrated, stir in a small amount of water, broth, or another liquid already present in the recipe. Taste again before adding more. A little extra fat or other sauce ingredients may also balance the flavor when they are already part of the dish, but avoid adding unrelated ingredients just to mask it.

The sauce is too thin. Simmer it uncovered over low to medium-low heat, stirring often, until some liquid evaporates. If the recipe cannot be reduced without overcooking other ingredients, stir a small amount of tomato paste into a little water until smooth, then add only what the sauce needs. Do not sprinkle dry paste into the pot, where it may form clumps.

The flavor seems flat or too sharp. Taste after the dish has cooked. A flat sauce may need a modest amount of salt if the recipe allows it. If the tomato tastes unusually sharp, check whether the recipe includes enough of its usual balancing ingredients, such as oil, dairy, or a longer simmer. Avoid adding sugar by default; it can make the dish sweet without solving the underlying imbalance.

You do not have enough paste to make the full amount. Use the paste you have, dilute it at the same ratio, and make up the remaining volume with another tomato product if available. Crushed tomatoes, passata, or canned tomato sauce can fill the gap, though they may make the final texture looser or less concentrated. If you have no other tomato ingredient, use less substitute and adjust the recipe’s liquid and seasoning to suit rather than adding extra water just to reach the stated volume.

Frequently Asked Questions

What is the basic ratio of tomato paste to water?

Start with 1 part tomato paste to 2 parts water by volume. This produces 3 parts substitute—for example, 1 tablespoon (15 ml) paste plus 2 tablespoons (30 ml) water. Adjust the water if the purée in your recipe is noticeably thinner or thicker.

Can I use tomato paste instead of purée without adding water?

You can in a recipe where a small amount of concentrated tomato flavor is intended, but it is not a like-for-like volume swap. Using the same volume of undiluted paste will usually make the dish thicker and more intensely flavored. Dilute it first when the recipe relies on purée for both tomato flavor and liquid.

Is tomato sauce the same as tomato purée?

Not necessarily. Tomato sauce is often seasoned and may be thinner, while purée is commonly a smooth, relatively plain tomato product. Labels vary, so check the ingredient list and consistency. If you substitute a seasoned sauce, account for its salt and herbs before adjusting the dish.

Can I use this substitute in soup or pasta sauce?

Yes. It works in many soups, stews, braises, and pasta sauces that call for tomato purée. Match the mixture to the recipe’s thickness, and remember that other ingredients and cooking time affect the final flavor. For a very delicate sauce, start slightly less concentrated and taste as it cooks.

Can I make the diluted mixture ahead?

Yes. Keep it covered in the refrigerator and use it within 3–4 days. Refrigerate it within 2 hours of mixing, or freeze it in a labeled portion for longer storage. Stir it before using if any separation occurs.

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