of tomato paste

Tomato paste is a concentrated form of tomatoes (Solanum lycopersicum) produced by cooking tomatoes down for hours, straining out seeds and skins, and reducing the pulp to a thick, intensely flavored concentrate. The resulting product is deep red to dark burgundy in color, with a dense, smooth consistency and a concentrated savory-sweet profile that retains the natural umami characteristics of tomatoes while concentrating them significantly.

Commercial tomato paste typically contains 25-40% tomato solids and has a moisture content around 60%. The production process—long, slow cooking followed by straining—develops complex, mellow flavors while reducing the fresh, herbaceous qualities of raw tomatoes. Tomato paste is often preserved through pasteurization or the addition of minimal salt and is available in cans, tubes, jars, or as a dried form.

Tomato paste functions as a flavor amplifier and thickening agent across Mediterranean, Latin American, and international cuisines. It is essential in Italian sauces (ragù, marinara), Spanish soffritos, Indian curries, and Middle Eastern preparations. A small amount—typically one to three tablespoons—can build depth in soups, stews, braises, and sauces without requiring extended cooking. It is often bloomed in oil or fat before other ingredients are added, which deepens its flavor. Tomato paste also serves as a base for ketchup and other condiments and can be diluted with water to approximate fresh tomato sauce.