tomato concentrate (double concentrate
Rich in lycopene, a powerful antioxidant associated with cardiovascular health; the concentration process increases bioavailability of this compound. Also provides vitamins C and K, potassium, and is low in calories.
About
Tomato concentrate, also known as tomato paste or double concentrate when reduced to a higher level of thickness, is a processed product made from concentrated tomato solids extracted from ripe tomatoes (Solanum lycopersicum). The production process involves washing and sorting fresh tomatoes, cooking them to break down cell walls, removing seeds and skins through straining, and then reducing the liquid through evaporation to achieve varying levels of concentration. Double concentrate refers to tomato paste that has been reduced to approximately twice the concentration level of standard tomato purée, resulting in a dense, intensely flavored product with a deep red color and minimal water content. The flavor profile is rich, umami-forward, and slightly sweet with subtle acidity.
Double concentrate variants are common in European cuisines, particularly Mediterranean and Eastern European traditions, where they serve as a foundational ingredient for sauces and stews.
Culinary Uses
Tomato concentrate functions as a flavor foundation and thickening agent across numerous cuisines. It is essential in Mediterranean cooking, where it is used to build the base of pasta sauces, soups, stews (such as minestrone), and braises. The double concentrate form is particularly valued for its intense flavor and reduced water content, making it ideal for dishes requiring deep tomato flavor without excess liquid. A small amount—typically one to three tablespoons—imparts significant tomato character to soups, curries, meat preparations, and vegetable dishes. It can be diluted with water or stock to achieve desired consistency, or used undiluted for concentrated applications like spreading on bread or incorporating into spice rubs.