Best Tomato Paste Substitutes (With Ratios)
The best tomato paste substitute is tomato purée (passata): use 3 tbsp for each 1 tbsp of tomato paste, then simmer a few extra minutes to drive off the added water. It gives the same pure tomato flavour, just less concentrated.
Tomato paste substitutes
| Substitute | Amount per 1 tbsp tomato paste | Best for | Why it works |
|---|---|---|---|
| Tomato purée or passata | 3 tbsp, reduced | Sauces, soups, stews | Same tomatoes, about one-third the concentration |
| Tomato sauce (canned) | 3–4 tbsp, reduced | Chili, pasta sauce, braises | Similar flavour; often salted and seasoned |
| Crushed or diced canned tomatoes | 1/4 cup, puréed and reduced | Long-simmered dishes | Needs more cooking to concentrate |
| Ketchup | 1 tbsp | Chili, barbecue sauce, meatloaf | Concentrated tomato with sugar, vinegar and salt |
| Sun-dried tomatoes | 1 tbsp, finely chopped or blended with oil | Pasta, spreads, dressings | Dehydrated tomatoes are naturally concentrated |
| Double-concentrated paste | 2 tsp | Everything | Stronger version of the same thing |
| Roasted red pepper paste (ajvar) | 1 tbsp | Stews, dips, grain dishes | Thick, sweet and savoury, with a different flavour |
What makes tomato paste powerful
Fresh tomatoes are about 94% water. Tomato paste is tomatoes cooked and strained until solids reach roughly 24–30%. That concentrates sugars, acids and especially glutamate. Ripe tomatoes are one of the richest plant sources of free glutamate, so paste is a quiet umami bomb.
Because it's so concentrated, a spoonful thickens a sauce and adds body without diluting it, which liquid substitutes can't do without reduction.
Why you fry it first
Many recipes start by stirring tomato paste into hot oil for 1–2 minutes. With so little water, the paste can get hotter than 100 °C / 212 °F, which is the temperature range where the Maillard reaction and some caramelization speed up. The paste darkens to brick red and gains roasted, savoury depth. Its red pigment, lycopene, is fat-soluble, so oil also carries more colour into the dish.
Watery substitutes can't brown until their water evaporates. Fix that by cooking them in the pan first, stirring, until they thicken and start to stick and darken. Then carry on.
Chef Fizz says: Freeze leftover tomato paste in 1 tbsp blobs on parchment, then bag them. Future you will be delighted.
When NOT to swap
- Thin pizza crusts and flatbread toppings: watery substitutes make soggy dough. Reduce well first.
- Dry rubs and spice pastes need a thick paste; liquid sauces won't cling.
- Ketchup in Italian or Indian dishes: its sweetness and vinegar are noticeable. Use sparingly.
- Braises built on browned paste: don't skip reducing the substitute, or you lose the roasted backbone.
Questions
Can I use tomato sauce instead of tomato paste?
Yes. Use 3–4 tbsp tomato sauce for each 1 tbsp paste, and reduce other liquid in the recipe or simmer longer to cook off the extra water. Tomato sauce is often seasoned, so taste before salting.
Can I use ketchup instead of tomato paste?
In a pinch, 1:1. Ketchup is sweeter, saltier and contains vinegar, so it suits barbecue sauces, chili and meatloaf better than Italian sauces.
What is double-concentrated tomato paste?
It is paste cooked down further, so it is stronger. Use about two-thirds as much double-concentrated paste as regular tomato paste.
Why do recipes say to cook tomato paste in oil?
Frying paste for 1–2 minutes browns its concentrated sugars and amino acids, deepening it from bright red to brick red and adding savoury, roasted flavour.