-ounce can tomato paste

Tomato paste is a concentrated product made from cooked and strained tomatoes, reduced to remove excess moisture and create a thick, intensely flavored base. The tomatoes are typically cooked for several hours, then pressed through sieves to remove seeds and skins, and the resulting liquid is further concentrated through cooking or evaporation until it reaches a dense, brick-red consistency. Commercial tomato paste typically contains between 25-40% tomato solids and may include salt, citric acid as a preservative, and sometimes added spices. The product originated in the Mediterranean, particularly Italy and Spain, where it became an essential component of culinary traditions relying on year-round tomato availability.

The flavor profile of tomato paste is deeply umami-rich, with concentrated sweetness, acidity, and subtle savory depth. Quality varies significantly by source and processing method, with San Marzano tomatoes producing particularly prized paste due to their lower acidity and sweeter character.

Tomato paste serves as a foundational flavor-building ingredient across Mediterranean, Latin American, and Middle Eastern cuisines. It is used to deepen the flavor of sauces, stews, braises, and soups without adding excess liquid, making it invaluable for concentrated tomato sauces such as marinara, bolognese, and adobo. In cooking, paste is typically sautéed in fat (oil or butter) for 1-2 minutes to caramelize and mellow its acidity before incorporating other ingredients. It is also used as a base for condiments, in chili, curry pastes, and as a finishing element in Spanish sofrito. One tablespoon of paste generally provides the equivalent flavor of approximately 3-4 fresh tomatoes, making it a critical ingredient for achieving depth in winter cooking or when fresh tomatoes are unavailable.