tbl tomato paste

Tomato paste is a concentrated condiment produced by cooking down tomatoes for hours, straining them to remove seeds and skins, then reducing the pulp further to achieve a thick, intensely flavored concentrate. The result is a deep red to burgundy product with a dense consistency and highly concentrated tomato flavor. Commercially produced tomato paste typically contains 25-30% solids and is often preserved with salt and sometimes citric acid. Regional variations exist: Italian tomato paste (often called "concentrato di pomodoro") emphasizes natural sweetness, while some American and Asian versions may include added sugar or spices.

Tomato paste serves as a foundational ingredient in numerous cuisines, providing concentrated umami and acidity to soups, stews, sauces, and braises. It is essential in Italian cooking for ragù, marinara, and arrabbiata, and appears in Spanish sofrito, Turkish and Middle Eastern preparations, and American chili and barbecue sauces. In cooking, a small amount delivers significant flavor; it is commonly diluted with water or stock to create tomato sauce, or used as a flavor base without dilution in concentrated preparations. Tomato paste pairs well with garlic, onions, herbs (oregano, basil, thyme), olive oil, and vinegar.