Italian-Style Tomato Puree
Smooth tomato puree with subtle herb infusion but no vinegar, cooked for sauce bases. HTS 2002.90.80.40 covers this as other puree, prepared by heat treatment at atmospheric pressure. Essential for Mediterranean dishes.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If seasonings exceed small quantities
Added ingredients beyond preservation may move to general tomato preparations.
Not sure which classification is right?
The Tariff Assistant works through the GRI rules on your specific product to reach the right HTS code — and can price the duty on it in the same conversation.
Import Tips & Compliance
• List minor seasonings explicitly but confirm they don't trigger 'sauced' reclassification
• Use refractometer for Brix at 20°C to meet subheading note standards
• Register for prior notice via FDA for preserved vegetable imports
Related Products under HTS 2002.90.80.40
Organic Tomato Puree
A thick, smooth puree made from organic tomatoes, prepared by cooking and straining without vinegar or acetic acid, suitable for sauces and soups. It falls under HTS 2002.90.80.40 as tomato puree that is 'other' than basic tomato paste or specific varieties. The dry weight content is less than 7 percent, distinguishing it from tomato juice classifications.
No-Salt Added Tomato Puree
Tomato puree processed without added salt or preservatives other than vinegar, offering a pure tomato flavor for health-conscious cooking. Classified under HTS 2002.90.80.40 as 'other' tomato puree, distinct from sauced or pasted forms. Prepared by heat treatment to reduce water content without fermentation.
San Marzano Tomato Puree
Premium puree from San Marzano tomatoes, cooked and pureed for authentic Italian sauces, without vinegar or acetic acid. Fits HTS 2002.90.80.40 as 'other' puree, not meeting paste or juice dry weight thresholds. Ideal for pasta and pizza bases.
Chunky Tomato Puree
Tomato puree with small visible pieces for texture, prepared by cooking otherwise than by vinegar, in retail jars. Under HTS 2002.90.80.40 as 'other' puree, allowing minor visible vegetable pieces per similar notes. Used in stews and chili.
Roma Tomato Puree
Puree derived from Roma tomatoes, heat-processed for thickness without vinegar, perfect for canning recipes. Classified in HTS 2002.90.80.40 as other tomato puree, excluding juiced or pasted forms. Low-acid profile for versatile use.