sm. can tomato paste
Rich in lycopene, a powerful antioxidant that increases in concentration through the cooking and concentration process. Contains vitamin C, potassium, and iron, with minimal fat or sodium in unsalted varieties.
About
Tomato paste is a concentrated tomato product made by cooking tomatoes for hours to reduce their volume, then straining them to remove seeds and skins, and cooking the resulting purée further until it reaches a thick, deeply flavored concentrate. Originating in the Mediterranean region, particularly Italy, tomato paste is composed of approximately 80-90% solids and contains the natural sugars, acidity, and umami compounds of fresh tomatoes concentrated to potent levels. The product typically has a deep red to brownish-red color and a rich, tangy flavor profile that varies based on tomato variety, harvest time, and processing methods.
Quality varies considerably by origin and production technique; San Marzano tomatoes from Italy are considered the gold standard, while other notable sources include Spain, California, and Turkey. Some commercial varieties include added salt, garlic, or herbs, while artisanal versions remain pure tomato concentrate.
Culinary Uses
Tomato paste serves as a foundational ingredient in countless cuisines, particularly Mediterranean, Latin American, and Middle Eastern cooking. It is essential for building umami depth in sauces, soups, braises, and marinades—a small amount provides intense tomato flavor without the excess liquid of fresh or crushed tomatoes. Common applications include Italian pasta sauces (sugo), Spanish sofrito bases, Indian curries, Mexican mole components, and North African tagine foundations. Tomato paste is typically diluted with water or dissolved into fats to distribute evenly; cooking it briefly in oil or butter before adding other ingredients intensifies its flavor. It is indispensable for condensing recipes where tomato flavor is desired without adding volume.