Can I use tomato purée as a pizza base

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I have been using tomato purée straight out of the tube as a pizza base for my children. Someone said it needs to be diluted with something. Is this correct? I'm now feeling guilty as have been doing this for months

It's horrible tasting used the way you have been but it's not dangerous! No need to feel guilty. If they eat it then they can't mind that much

That's how I was taught to make pizza at school. Straight out the tube...

Madness. If you dilute it the base will be a bit too soggy, I never dilute my tomato puree on pizzas. I would recommend using mascarpone on pizza instead of mozzarella though.

I mean I don't know about whether it "should" be diluted, but I get a tiny bowl and mix it up with a little water so I can actually spread the stuff and also a small amount of garlic paste if I am feeling like it and then spread it on the pizzas. I just find it hard to spread out if I don't dilute it.

I've used it directly out of the tube before. It's fine. Just make sure you only do a thin layer or it will taste too strong.

You can but i would mix in some Mediterranean herbs or basil at least, and some garlic per PP

Asda sell a tomato pizza base sauce, not tried it though so can't comment on taste.

Its concentrated so the only thing I would check is the % of salt used by what ever brand you use

i do it, it tastes great

I mix mine with a bit of ketchup

A favourite after school snack here, made by a ten year olds hand is to get a wrap, spread puree, add cheese, fold and hit the pan for about a minute each side.
Delicious pizza wrap.
8 year old adds sweetcorn or chopped cherry tomatoes.
Fast and easy and I find the tube of puree keeps for ages opened in the fridge, just discard first bit in tube.

Absolutely fine. I generally dilute it with blitzed tomato, onion and garlic but there's no need to. If they eat it, that's all I am after. Mine really don't like much sauce so I just spread a teaspoon on.

You can but it's not nice.

Brown half a chopped onion in olive oil
1 tin of tomato purée
2 tins of tomatoes
1 tin of water
About a dessert spoon of dried Italian herbs

Simmer for a couple of hours (til reduced by a third) then blend with a stick blender.

Can be frozen in portions or left unblended as a base for any pasta dish.

I either mix with ketchup or use passata

I find ‘neat’ purée a bit yuck on pizzas. If you can be bothered, sauté a bit of garlic, add a tin of tomatoes and reduce down in the pan then add some dried oregano. Alternatively the Aldi flavoured passata is good. I freeze it in ice cube trays then just defrost a couple when needed.

Sun dried tomato paste is nicer. But it won’t do any harm the way you’ve been doing it.

I use tomato passata. Just as easy but tastes better than purée.

It's fine.

I think tomato puree on its own would be a bit acidic. I use this recipe, can be frozen too.
www.bbcgoodfood.com/recipes/pizza-sauce
Deserving of its 5* rating

It's just a question of the taste, as PP have said. If you and your kids like straight tomato purée, great! However, if you want more flavour straight from a tube, you could try Bomba paste - it's tomato plus other veg etc. though more expensive than straight tomato purée, of course. DH mixes it 50:50 with ordinary tomato purée when he makes us pizzas.

You can but tastes terrible in my opinion

It tastes great like this!

I think it's too strong. But there's no easy alternative.

I spead my base with passata then spread the puree over the top,my kids prefer a homemade pizza even if they will only ever let me put chicken on it!

It will do the job, but a homemade tomato base sauce is so easy to make, and tastes so much nicer.