tbs tomato paste

Tomato paste is a concentrated tomato product made by cooking tomatoes for hours to remove excess water, then straining and concentrating the resulting liquid. The ingredient originated in the Mediterranean region, particularly in Italy and the Middle East, where the preservation method developed to utilize abundant summer harvests. Tomato paste is characterized by its deep red color, thick consistency, and intensely concentrated tomato flavor with subtle sweetness and acidity. Most commercial tomato paste contains minimal additives beyond salt, though some formulations may include citric acid or garlic.

The production process involves selecting ripe tomatoes, cooking them to break down cell walls, passing the mixture through a sieve to remove seeds and skins, then reducing the liquid through evaporation until it reaches a concentration of approximately 25-30% solids by weight. This concentration process can take several days and significantly intensifies both the umami compounds and natural sweetness of the tomatoes.

Tomato paste serves as a foundational building block in countless cuisines, particularly Mediterranean, Middle Eastern, and Latin American traditions. It is essential in Italian sauces (ragù, sugo di pomodoro), Spanish sofrito, and Mexican mole foundations. A small amount of tomato paste enriches soups, stews, chilis, and braises by providing deep tomato flavor and body without the wateriness of fresh tomatoes or canned tomato sauce. It is commonly dissolved in water to create sauce bases, combined with oil to form a paste for thickening, or added directly to slow-cooked dishes. Tomato paste's concentrated nature means a small amount—typically one to three tablespoons—significantly impacts flavor, making it economical and shelf-stable compared to fresh tomatoes.