of thick tomato pulp
Rich in lycopene, a potent antioxidant associated with cardiovascular and cellular health benefits. Provides concentrated vitamin C, potassium, and B vitamins with minimal calories per serving.
About
Tomato paste is a concentrated form of tomato pulp produced by cooking tomatoes for hours to reduce their moisture content, then straining out seeds and skins to create a thick, dense paste. Originating from Mediterranean and Southern Italian culinary traditions, tomato paste is typically made from varieties such as San Marzano or Roma tomatoes selected for their high solids content and low water content. The paste is characterized by its deep red to burgundy color, intense umami-rich flavor, and thick consistency that clings to a spoon. Commercial tomato paste typically contains a minimum of 25% tomato solids by weight.
Tomato paste may be produced fresh and sold refrigerated, or preserved through canning, aseptic processing, or tube packaging for shelf stability. Regional variations exist across Mediterranean countries, with Italian paste emphasizing simplicity (tomatoes, salt, and occasionally garlic), while some producers add herbs, spices, or other flavor compounds.
Culinary Uses
Tomato paste serves as a foundational ingredient in countless Mediterranean, Italian, and global cuisines, functioning both as a flavor base and thickening agent. It is essential in sauces (ragù, marinara, arrabbiata), soups, stews, curries, and braised dishes, where it deepens the tomato flavor and contributes savory body. A small amount—typically one to three tablespoons per dish—provides concentrated tomato flavor without excess liquid. Tomato paste is also used in chili, goulash, gazpacho, and as a component in spice blends and condiment preparations. It pairs well with garlic, olive oil, herbs (basil, oregano, thyme), and wine, and can be diluted with water or stock to achieve desired consistency.