t. tomato paste
Rich in lycopene, a powerful antioxidant that increases in concentration during the cooking and reduction process. Provides vitamins C and K, minerals such as potassium and manganese, and is notably low in calories when used in typical serving amounts.
About
Tomato paste is a thick, concentrated paste made from tomatoes that have been cooked for hours, strained to remove skins and seeds, and reduced to achieve a dense consistency. This product originated in Mediterranean regions, particularly Italy and Spain, where sun-drying and reduction methods were developed for preservation. The paste is characterized by its deep red color, intense umami flavor, and rich tomato concentration—typically 28–30% tomato solids by weight. Commercial tomato paste may contain added salt, natural flavoring, or minimal additives depending on the producer and regional standards.
Culinary Uses
Tomato paste serves as a fundamental building block in countless cuisines, particularly Italian, Spanish, and Mediterranean cooking. It is used to deepen and concentrate tomato flavor in soups, stews, sauces, and braised dishes, where small quantities add significant impact. Cooks employ it in the soffritto base for risottos, in ragu sauces, pizza toppings, and Middle Eastern and North African preparations. It also functions as a flavor enhancer and thickening agent in chili, curry bases, and marinades. Because of its concentrated nature, a small amount—typically 1–2 tablespoons—can replace fresh tomatoes in many applications, making it valuable for year-round cooking when fresh tomatoes are unavailable.