level teaspoons tomato paste
Rich in lycopene, a potent antioxidant that increases in concentration during the cooking process, and provides vitamin C, potassium, and umami-rich glutamates. Tomato paste is low in calories but nutrient-dense due to its concentrated form.
About
Tomato paste is a concentrated condiment produced by cooking tomatoes for hours to reduce them into a thick, deeply flavored puree, then straining to remove seeds and skins. The resulting product contains the solids of multiple pounds of fresh tomatoes in a small volume, creating an intensely concentrated tomato flavor with elevated acidity and umami compounds. Most commercial tomato paste is made from paste tomato varieties (such as San Marzano or Roma), which have higher solids content and lower water content than slicing tomatoes, making them ideal for concentration.
Culinary Uses
Tomato paste serves as a foundational ingredient in countless savory dishes, functioning as both a flavor enhancer and thickening agent. It is essential to Italian cooking (ragù, marinara, and pizza sauces), Mediterranean cuisines, and Asian stir-fries. A small amount—often a teaspoon or tablespoon—adds depth and complexity to soups, stews, braises, and curries without overpowering other flavors. Tomato paste is commonly bloomed in fat (oil or butter) before adding other ingredients to develop its flavors further, or stirred directly into liquids for extended cooking. It can also be caramelized in a pan to deepen its color and concentrate its sweetness.