one small can or tomato paste

Tomato paste is a concentrated puree of tomatoes produced by cooking tomatoes for hours and straining them to remove seeds and skins, then reducing the liquid further through evaporation. The result is a thick, deeply flavorful paste with a rich red color and intensely concentrated tomato essence. Commercial tomato paste typically contains 25–35% solids by weight and may include salt, garlic, herbs, or other seasonings depending on the brand and regional producer. The product originated in the Mediterranean, particularly Italy, where it became a staple ingredient in the 18th and 19th centuries as a method of preserving the summer tomato harvest for year-round use.

Tomato paste functions as a flavor amplifier and thickening agent across numerous cuisines. In Italian cooking, it forms the foundation of many sauces, including ragù and pasta sauces. It is essential in Spanish sofrito, used in Latin American moles and stews, and appears in Middle Eastern and North African cuisines in tagines and meat dishes. A small amount of tomato paste adds depth to soups, chili, curries, and braised dishes without requiring hours of reduction. It pairs well with garlic, onions, herbs (basil, oregano, thyme), and fat-based ingredients like olive oil or butter, which help distribute its concentrated flavor and fat-soluble compounds throughout a dish.