tomato concentrate
Rich in lycopene, a powerful antioxidant, and provides concentrated umami flavor from natural glutamates. Good source of vitamin C, potassium, and minerals, with minimal fat content.
About
Tomato concentrate is a processed product derived from ripened tomatoes (Solanum lycopersicum) that have been cooked, strained, and reduced through extended heating to remove much of their water content. The result is a thick, intensely flavored paste or liquid that retains the essential compounds—lycopene, acidity, and umami—while achieving a shelf-stable consistency. Most commercial tomato concentrate contains 25-30% tomato solids and is sometimes labeled as "tomato paste" in thinner formulations (12-15% solids) or "double concentrate" in more concentrated versions (36% solids or higher). The production process typically involves no added ingredients beyond salt, though some formulations may include citric acid as a preservative.
Culinary Uses
Tomato concentrate serves as a foundational ingredient in Mediterranean, Italian, Spanish, and Middle Eastern cuisines, where it deepens flavor in sauces, stews, and braises without adding excess liquid. It is essential in preparations such as sugo di pomodoro, Spanish soffritos, Moroccan tagines, and Indian curries. In cooking, small quantities (1-2 tablespoons) dramatically enhance the tomato flavor of soups, stews, and sauces; it is commonly diluted with water or stock to achieve desired consistency. Tomato concentrate can be caramelized in oil or fat to develop complex, roasted notes before other ingredients are added, a technique that enriches depth and complexity.