-ounce can no salt added tomato paste
Rich in lycopene, a powerful antioxidant concentrated during the cooking process, and provides vitamins C and K. Contains minimal sodium in no-salt-added formulations, making it suitable for low-sodium diets.
About
Tomato paste is a concentrated condiment produced by straining cooked tomatoes to remove seeds and skins, then cooking the resulting purée for several hours to further reduce moisture and intensify flavor. The product is a thick, deep red paste with a tangy, umami-forward taste and minimal acidity when no salt has been added. No-salt-added varieties preserve the pure tomato flavor without sodium preservation, relying instead on the acidity of the tomatoes and sometimes heat preservation methods. The ingredient originated in Mediterranean cuisines, particularly Italian and Spanish traditions, where sun-dried tomato concentrates were traditionally prepared.
Culinary Uses
Tomato paste functions as a flavor foundation and thickening agent in numerous cuisines. It is essential in Italian sauces (ragù, arrabbiata, pizza sauce), Mediterranean stews, Spanish soffritos, and Middle Eastern preparations. The concentrate adds depth to soups, braises, chili, curry bases, and marinades without requiring long cooking times. No-salt versions are particularly valuable in dietary-restricted cooking and when salt content must be carefully controlled. A small amount—typically 1 to 3 tablespoons—delivers concentrated tomato flavor; it is often bloomed in oil or fat before adding other ingredients to mellow any bitterness and enhance its savory qualities.