arturo sauce or tomato paste
Rich in lycopene, a powerful antioxidant associated with cardiovascular and prostate health; also a good source of vitamin C, potassium, and contains compounds that enhance iron absorption.
About
Tomato paste is a concentrated tomato product made by cooking tomatoes for hours to reduce their moisture content, then straining out seeds and skins to produce a thick, intensely flavored puree. The result is a deep red to rust-colored paste with a rich, umami-forward taste and slight acidity. Tomato paste originated in Mediterranean regions, particularly Italy and the Levant, where sun-drying and long cooking of tomatoes became traditional preservation methods. Commercial tomato paste typically contains 25-30% tomato solids and is often sold in cans, tubes, or jars. Some regional varieties, such as Italian paste made from San Marzano tomatoes or Turkish varieties, are prized for their superior flavor and lower acidity.
Culinary Uses
Tomato paste functions as a foundational ingredient across global cuisines, particularly Mediterranean, Middle Eastern, and Latin American cooking. It is used to build depth and umami in sauces, soups, stews, and braises—a small amount goes a considerable distance. Common applications include Italian pasta sauces (ragù, marinara), Spanish sofrito, Turkish and Lebanese dishes, and Latin American moles and salsas. The paste can be diluted with water or stock to create lighter tomato sauces, or concentrated further by cooking to intensify flavor. It pairs well with garlic, olive oil, herbs (basil, oregano), and spices, and is essential in dishes like shakshuka, chili, and goulash.