The 3 Best Strained Tomato Substitutes

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Do you like the flavor of fresh tomatoes but dislike the seeds and skin? If so, you’ll like strained tomatoes.

To make strained tomatoes, remove the seeds and peel from fresh tomatoes and purée the flesh.

This produces a smooth, thick sauce that is ideal for a variety of meals.

While strained tomatoes are often used in Italian cuisine, they may also be utilized in a variety of other recipes.

So, how do you prepare strained tomatoes? And what are the finest alternatives if you can’t locate them at your local supermarket? Continue reading to discover out.

What are Strained Tomatoes?

You may have seen jars of strained tomatoes at the supermarket and wondered what they were.

Tomatoes that have been peeled and seeded are referred to as strained tomatoes.

The peeling and seeding procedure removes the rough skin and seeds from the tomato, leaving behind a smooth purée.

Although you can certainly strain tomatoes yourself, purchasing them fully prepared is sometimes more convenient.

Tomatoes, when strained, are a versatile component that may be utilized in a variety of dishes.

They may be used to flavor soups and stews or as a foundation for homemade tomato sauce.

You may also use them in recipes that call for cooking, such as casseroles and slow cooker meals, in lieu of fresh tomatoes.

Therefore, the next time you want to add more flavor to your cuisine, opt for a jar of strained tomatoes.

The 3 Best Substitutes for Strained Tomatoes

You may use diced tomatoes for strained tomatoes in many recipes.

This will slightly modify the consistency of your meal, but it will still be excellent.

If you wish to preserve the same consistency, choose one of these three alternatives.

1 – Tomato Puree

Tomato puree is a thick, silky sauce produced from strained, cooked tomatoes.

It is often used as a basis for various sauces and soups, as well as in casseroles and other foods.

To make tomato puree at home, simmer tomatoes until mushy and then filter them through a food mill or strainer.

It is also available at most grocery shops, either in cans or jars.

Although tomato puree and crushed tomatoes may be used interchangeably, they have a somewhat distinct taste and texture.

Tomato puree is smooth and creamy, while crushed tomatoes are gritty and lumpy.

As a consequence, many people prefer to use tomato puree when making a smooth sauce or soup.

2 – Crushed Tomatoes

Crushed tomatoes are an adaptable component that may be utilized in a wide range of recipes.

They are ideal for preparing homemade tomato sauce and may also be used to season stews and soups.

When shopping for crushed tomatoes, seek for cans labeled peeled or triple-washed.

This signifies that the tomatoes have been treated and are no longer contaminated with harmful chemicals.

Crushed tomatoes should be kept in an airtight container in the refrigerator after opening and consumed within two days.

When using crushed tomatoes, be sure to add them early in the process so they can soften and unleash their flavor.

With a little experimenting, you’ll be surprised at how flexible this ingredient can be.

3 – Tomato Paste and Water

It’s not called the “love apple” for nothing.

For generations, the tomato has been a mainstay in cuisines all over the globe, and its adaptability is one of the reasons why.

The tomato, whether used as a basic sauce or as an ingredient in a more complex recipe, always adds flavor to the table.

Although fresh tomatoes are excellent, there is much to be said about the ease of use of tomato paste.

This concentrated version of fruit may be preserved for an extended length of time, making it a useful kitchen pantry staple.

It’s also simple to use: just add water to get a thick and fragrant tomato sauce in minutes.


Finally, there are several viable replacements for strained tomatoes.

Tomato puree, crushed tomatoes, and tomato paste are all acceptable replacements.

Each of these replacements has a distinct taste and texture that may add a new dimension to a meal.

Try with various substitutions to discover the ideal mix for you.


Can you substitute tomato sauce for strained tomatoes?

If you’re cooking spaghetti, a jar of good-quality tomato or pasta sauce might suffice in lieu of strained tomatoes. You simply have to keep in mind that it’s not the same as fresh tomatoes, and this alternative for strained tomatoes should be used sparingly to prevent overwhelming other tastes!

How do I substitute tomato paste for strained tomatoes?

How much should you use: For every spoonful of tomato paste, use 2 teaspoons of strained canned tomatoes. When to apply it: When you don’t mind adding texture to your recipe, such in Roasted Eggplant Spread or Southwestern Chicken & Lima Bean Stew, use this substitution.

Is strained tomatoes the same as tomato puree?

Tomato puree is a canned sauce produced from strained, cooked tomatoes. It is significantly thicker and has a more developed taste than tomato sauce.

What is another name for strained tomatoes?

Passata may alternatively be referred to as “tomato purée” or “strained tomatoes.”

What is the closest thing to strained tomatoes?

You may use canned tomatoes, canned tomato paste, or tomato puree instead of strained tomatoes. If you are using canned tomatoes, drain them first to eliminate any extra water and seeds. You should mix whatever alternative you use to make the texture smoother.

What can I use to strain tomatoes?

Not only will a food mill or colander break the fruits, but it will also remove the skins and seeds, resulting in a smooth tomato purée. Cook the tomatoes until they are soft enough to flow through the grates of the food mill without becoming clogged.

What’s the difference between tomato paste and strained tomatoes?

To make tomato purée, softly cook tomatoes and then purée the softened result into a liquid. Meanwhile, tomato paste is cooked longer than puréed tomato paste. The cooked tomatoes are filtered to remove the seeds and skins before being reduced into a thick paste.

What does strained tomatoes mean?

Strained tomatoes are tomatoes that have been quickly cooked, pureed, and strained (sieved) before being bottled or packaged in tetra pack (boxed) containers. The skins and seeds are removed during the straining process, resulting in a very smooth, thick, and pourable consistency. The secret here is that the strained tomatoes are cooked quickly.

What do you use to strain tomatoes for sauce?

A scraping action is more effective than pressing down to allow the flesh to slide through. If you have a food mill or an electric tomato strainer, this procedure will be considerably simpler.

Is strained tomatoes the same as pasta sauce?

Nope. Not exactly the same, but pretty close. Tomato puree is mixed and filtered until it is smooth and thick. Crushed tomatoes include tomato fragments in the crushing liquid.

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