Tomato puree without added salt

Salt-free tomato puree is a culinary ingredient made from fresh tomatoes that are cooked and crushed until a smooth and homogeneous texture is obtained. This puree preserves the natural flavor and sweetness of the tomato, without the addition of salt, which allows for greater control in the final seasoning of preparations.

The origin of tomato puree dates back to Mediterranean regions where the tomato is a fundamental product in the cuisine, although its production and use are now widespread throughout the world. It is very popular in Spanish and Latin American gastronomy, especially in recipes such as sauces, stews, soups, and braises.

Regarding its properties, salt-free tomato puree is an excellent source of lycopene, a natural antioxidant that contributes to cardiovascular and cellular health. Furthermore, it provides vitamins A, C, and some B-complex vitamins, as well as minerals like potassium. As it contains no salt, it is ideal for low-sodium diets or for people looking to control their salt intake.

In Latin America, some synonyms or related terms that may be found in recipes or on labels include "puré de jitomate" (particularly in Mexico), "crema de tomate" (in certain countries), or simply "crushed tomatoes". However, it is important to note that "tomato puree" usually refers to a finer and more concentrated texture than crushed or diced tomatoes.