of tomato concentrate
Rich in lycopene, a potent antioxidant associated with cardiovascular and prostate health. Contains vitamins C and K, though vitamin C content is reduced during the concentration process.
About
Tomato concentrate is a concentrated paste produced by cooking tomatoes for hours to reduce their water content, then straining and further reducing the pulp to achieve a thick, intensely flavored paste. The concentrate typically contains 25-30% solids and is preserved through high-temperature processing and sometimes the addition of salt. It originated in the Mediterranean region, particularly in Italy, where the practice developed to preserve the tomato harvest for year-round use. The product appears as a deep red to burgundy paste with a dense, spreadable consistency and delivers concentrated umami, acidity, and subtle caramelized sweetness from the extended cooking process.
Culinary Uses
Tomato concentrate serves as a foundational ingredient in Mediterranean and Italian cuisines, used to deepen the flavor of sauces, stews, soups, and braised dishes without requiring extended cooking times. It functions both as a flavor builder—added in small quantities to enhance tomato character in risottos, ragùs, and meat preparations—and as a thickening agent in tomato-based sauces. Common applications include pasta sauces, minestrone, gazpacho, chili, and dressings. A small amount goes a long way due to its concentrated nature; it is typically dissolved in water or fat before use to distribute evenly throughout a dish.