INGREDIENT KNOWLEDGE

Tomato Paste

Tomato paste is concentrated cooked tomato used in small quantities to deepen colour, sweetness, acidity, and savoury tomato flavour in sauces, stews, braises, soups, and marinades.

What Is Tomato Paste?

Tomatoes are cooked, strained, and reduced until much of their water is removed. Concentration varies by producer and region, from standard paste to double- or triple-concentrated products, so quantities may need adjustment.

Flavor and Cooking Behaviour

Raw-from-the-container tomato paste can taste sharp and slightly metallic. Frying it briefly in fat darkens the colour, drives off raw notes, and creates sweeter, roasted complexity before liquid is added.

How to Choose and Store

Tubes are convenient for small amounts and reduce exposure to air. Canned paste is economical for larger recipes. Refrigerate opened paste in a clean covered container and follow package guidance; freezing small measured portions is useful when leftovers would otherwise spoil.

Culinary Uses

Tomato paste strengthens pasta sauces, ragùs, stews, curries, soups, braises, chilli, marinades, barbecue sauces, rice dishes, and pan sauces. It is especially useful when you want tomato depth without adding much extra water.

Pairings and Substitutions

It pairs with onion, garlic, olive oil, beef, lamb, beans, paprika, cumin, herbs, wine, and stock. Canned tomatoes can replace it only with additional reduction. Ketchup is sweeter and seasoned and is not an exact replacement.

Common Mistakes

• Adding paste directly to liquid without cooking out raw flavour when browning is desired.
• Using double-concentrated paste at the same quantity as a weaker product without tasting.
• Leaving an opened can exposed in the refrigerator.
• Using paste as if it provided the fresh texture of tomatoes.

Related Ingredients

Tomato, olive oil, onion, garlic, paprika, cumin, Worcestershire sauce, stock, and wine are useful related ingredients.