gtomato paste
Rich in lycopene, a powerful antioxidant with potential health benefits, and provides concentrated vitamins A and C. Tomato paste contains potassium and iron, with relatively low caloric density per serving.
About
Tomato paste is a thick, concentrated condiment made from tomatoes (Solanum lycopersicum) that have been cooked, strained to remove seeds and skins, and reduced to achieve a dense, spreadable consistency. Originating from the Mediterranean region, this ingredient is produced by slowly simmering tomato pulp, often with salt as the only added ingredient, until water content is significantly reduced and flavors intensify. The result is a dark red to burgundy paste with a deeply savory, umami-rich flavor profile. Tomato paste typically contains 25-30% tomato solids and maintains a shelf-stable quality when properly stored.
Culinary Uses
Tomato paste serves as a foundational ingredient in Italian, Mediterranean, and Latin American cuisines, used to add depth, acidity, and umami to sauces, soups, stews, and braises. It is essential to many classic preparations including pasta sauces (ragù, marinara), chili, curry bases, gazpacho, and meat-based dishes. The paste can be used directly from the tin or diluted with water or stock to achieve desired consistency. A small quantity—often one to three tablespoons—provides concentrated tomato flavor without excess liquid, making it invaluable for building layered, complex sauces.