can of tomato paste

Tomato paste is a concentrated condiment made from cooked, strained tomatoes that have been reduced to remove excess moisture. The production process involves harvesting ripe tomatoes, cooking them to break down cell walls, passing them through a fine sieve to remove seeds and skins, and then simmering the resulting purée until it reaches a thick, concentrated consistency. The result is a dense, deeply flavored paste with a rich umami profile. Commercial canned tomato paste typically contains tomatoes, salt, and sometimes citric acid as a preservative, with minimal additives. The paste ranges in color from deep red to rust-brown depending on the tomato varieties used and the degree of reduction.

Tomato paste serves as a foundational ingredient in countless cuisines, prized for its concentrated tomato flavor and ability to add depth to dishes without excess liquid. It is shelf-stable when canned and requires no refrigeration until opened.

Tomato paste is a cornerstone ingredient in Mediterranean, Italian, Spanish, and Middle Eastern cuisines. It functions as a flavor base for sauces, stews, soups, and braises, commonly used in dishes such as pasta sauces (ragù), Spanish sofrito, Indian curries, and Latin American moles. The concentrated nature of paste means small quantities deliver significant tomato flavor; typically one tablespoon of paste approximates the flavor intensity of one cup of fresh tomatoes after reduction. It is frequently combined with aromatics (garlic, onion), herbs (basil, oregano), and fat (olive oil) to build complex sauce foundations. Tomato paste can also be used as a glaze component in roasted vegetables, meat preparations, and grilled dishes. When using canned paste, some recipes recommend caramelizing it briefly in oil before adding liquid to enhance depth of flavor.