tbs. tomato paste

Tomato paste is a concentrated condiment produced by cooking tomatoes for hours, straining out seeds and skins, and reducing the pulp to a thick, intensely flavored paste. It originated in Mediterranean regions, particularly Italy and the Levant, where sun-drying and reduction techniques were developed to preserve tomatoes. The ingredient contains the soluble and insoluble solids of ripe tomatoes, resulting in a deep red-brown color and concentrated umami flavor. Quality varies by tomato cultivar, processing method, and regional tradition; Italian San Marzano varieties are considered premium, while other regions produce equally valid styles using local cultivars.

Tomato paste typically contains 25-30% tomato solids and measures 5-6 degrees Brix (sugar content). It is sold in cans, tubes, jars, and sometimes as a dried brick in Mediterranean markets. The flavor is distinctly tangy-sweet with pronounced tomato and umami notes, and minimal acidity when properly produced.

Tomato paste functions as a flavor base and thickening agent across Mediterranean, Middle Eastern, Asian, and American cuisines. It is used to deepen tomato flavor in soups, stews, sauces, braises, and curries without requiring long cooking times. A small amount—typically 1-3 tablespoons per pot—enriches dishes; it can be sautéed in oil to bloom its flavor before other ingredients are added, a technique called soffritto in Italian cooking. Common applications include bolognese sauce, shakshuka, chili, harissa paste, curry bases, and marinara sauce. Tomato paste concentrates flavor efficiently and provides body to thin sauces; it pairs well with garlic, onions, olive oil, herbs (oregano, basil), and spices (cumin, paprika).