t tomato paste
Rich in lycopene, a potent antioxidant associated with cardiovascular and cellular health benefits. Also provides vitamin C, potassium, and iron in concentrated amounts.
About
Tomato paste is a thick concentrate made from tomatoes (Solanum lycopersicum) that have been cooked down, strained to remove seeds and skins, and further reduced to achieve a dense, intensely flavored product. Native to Mesoamerica and now cultivated worldwide, tomato paste represents the essence of ripe tomatoes in concentrated form. The ingredient is characterized by deep red to dark red coloration, rich umami depth, slight acidity, and a complex flavor profile that intensifies as tomatoes reduce during production. Commercial tomato paste typically contains 28-30% solids by weight and may include minimal salt and citric acid as preservatives.
Culinary Uses
Tomato paste serves as a foundational ingredient across Mediterranean, Middle Eastern, Asian, and Latin American cuisines, used to build savory depth in sauces, stews, soups, and braises. It is essential in Italian ragù, Spanish sofrito bases, Indian curries, and Middle Eastern harissa. The ingredient is commonly diluted with water to create simpler tomato sauces or combined with other ingredients in concentrated form for compound sauces. Tomato paste amplifies umami through glutamate content and extends the tomato flavor profile across seasons when fresh tomatoes are unavailable. Small quantities—often 1-2 tablespoons—sufficiently flavor full pots of soup or sauce.