Tomato Paste
Tomato paste concentrates tomatoes for depth and richness in recipes.
Tomato paste is tomatoes cooked down for hours, strained of skins and seeds, and reduced until thick and brick red. It tastes intensely rich, sweet and savoury, with a warm, slightly tangy edge and deep, earthy umami.
Cooks love it as a secret weapon. A spoonful fried in oil gives braises, chilli, curries and ragù a depth that fresh tomatoes alone cannot match, and it thickens and colours sauces in seconds.
Flavor profile
Aroma: rich, intense tomato
Good to know
Origin: Middle East
Forms: paste
Season: A pantry staple available year-round; it is usually made from peak-season summer tomatoes.
Nutrition: Used in small amounts, so it adds flavour and colour more than nutrition.
Storage: Unopened cans and tubes keep in a cool pantry for 1–2 years; check the best-before date. Once opened, refrigerate tubes and use within about 6 weeks. Transfer leftover canned paste to a clean jar, cover the surface with a thin layer of olive oil, and use within 5–7 days. Mould, a fizzy smell or a sour taste means it should go. For long storage, freeze spoonfuls on a lined tray, then bag them; they keep for about 3 months and can go straight into the pan.
How to use tomato paste
Building Flavor
Cook tomato paste in oil to caramelize its sugars, deepening umami and enhancing savory elements.
Thickening Sauces
Tomato paste's pectin and fiber thicken sauces, adding umami from concentrated tomatoes.
The science of tomato paste
- Concentrating tomatoes boosts their natural glutamate, the compound behind umami. That is why a small amount of paste makes stews and sauces taste fuller and more savoury.
- Frying paste in hot oil for a few minutes, until it darkens from bright red to rusty brick, kickstarts the Maillard reaction and caramelisation of its sugars, building toasty, sweet depth and softening raw acidity.
- Many of tomato's aroma compounds and its red pigment lycopene dissolve in fat rather than water, so blooming paste in oil carries more flavour and colour through the whole dish.
- The fibre and pectin left in the reduced tomatoes help thicken sauces, so a spoonful of paste can rescue a watery stew or braise.
How to choose tomato paste
Look for paste with a short ingredient list: tomatoes, perhaps salt. Tubes are handy because you can squeeze out a spoonful and refrigerate the rest; cans are cheaper per gram. Double-concentrated paste is stronger, so use a little less.
Substitutes for tomato paste
| Swap | Amount | What changes |
|---|---|---|
| Tomato purée (passata) | 3 tbsp per 1 tbsp paste | Much thinner, so simmer the dish longer to reduce it. |
| Ketchup | 1:1 | Sweeter and tangier with vinegar and sugar; cut back on any other sugar. |
| Canned tomatoes, reduced | about 1/2 cup cooked down per 1 tbsp paste | Simmer until thick and jammy before using. |
| Sun-dried tomatoes, blended | 1:1 | Intensely tomatoey with a chewier, sweeter edge; blend with a little of their oil. |
What goes with tomato paste
- Beef Chuck. Browned tomato paste adds umami and acid to beef braises.
- Eggplant. Tomato paste intensifies eggplant’s umami and sweetness.
- Garlic. Garlic's savoriness boosts tomato paste's umami.
- Basil. Basil's sweet anise notes contrast the acidity in tomato paste.
- Olive oil. Olive oil dissolves aroma compounds in tomato paste, intensifying flavors.
- Onion. Caramelized onion sugars soften tomato paste's sharp tang.
- Oregano. Oregano's volatile oils add herbal complexity to tomato paste.
- Parmesan. Parmesan and tomato paste stack glutamates in sauces.
- Pork Shoulder. Concentrated tomato paste adds umami and sweetness to a pork ragu.
- Red Wine. Tomato paste's umami and red wine's fruit make a deep braising base.
Mistakes to avoid
- Too much increases acidity harshness.
- Adding late lacks caramelized flavors.
Ideas for tonight
- Add to a Bolognese sauce.
- Stir into chili for depth.
- Use as a base for pizza sauces.
Tomato Paste: questions
What can I use instead of tomato paste?
Simmered-down passata, canned tomatoes or ketchup all work. Use about 3 tablespoons of passata per tablespoon of paste and reduce it, or ketchup 1:1 with a bit less sugar elsewhere.
Is tomato paste the same as tomato purée?
In North America, tomato purée is a thin, sauce-like product, while paste is very thick. In the UK, tomato purée in a tube usually means the same thick paste, so check the texture.
Why should you fry tomato paste?
Cooking paste in oil for 2–3 minutes caramelises its sugars and builds deep, savoury flavour while taming any raw, metallic tang. It also releases fat-soluble aromas into the oil.
How long does opened tomato paste last?
Leftover canned paste keeps about a week in a sealed jar in the fridge. Tubes last longer, around 6 weeks, because less air reaches the paste.
Can you freeze tomato paste?
Yes. Freeze tablespoon-sized dollops on a lined tray, then store them in a freezer bag for about 3 months. Drop them straight into your pan.
How much tomato paste should I use?
For a pot of stew, chilli or ragù, 1–3 tablespoons is typical. Too much can make a dish taste sharp or tinny, so start small and taste.
What does tomato paste taste like?
Tomato paste concentrates tomatoes for depth and richness in recipes. Its strongest notes are warm, sweet, with an aroma that is rich, intense tomato.
What goes well with tomato paste?
Tomato Paste pairs best with beef chuck, eggplant, garlic, basil, olive oil. Browned tomato paste adds umami and acid to beef braises.
How do you use tomato paste in cooking?
Building Flavor: cook tomato paste in oil to caramelize its sugars, deepening umami and enhancing savory elements.
How should you store tomato paste?
Store unopened in a cool place; refrigerate after opening.
What is the most common mistake with tomato paste?
Too much increases acidity harshness.
Tomato
Garlic
Onion
Beef Chuck
Red Wine
Oregano
Basil
Parmesan