tomato paste
Rich in lycopene, a potent antioxidant associated with cardiovascular and prostate health, and contains significant amounts of vitamin C and potassium in concentrated form. The cooking and concentration process that produces paste actually increases lycopene bioavailability compared to fresh tomatoes.
About
Tomato paste is a thick, concentrated condiment produced by cooking tomatoes (Solanum lycopersicum) for hours, straining out seeds and skins, then cooking the resulting liquid further until it reaches a dense, deeply colored paste. Originating from regions around the Mediterranean where tomatoes were cultivated after their introduction from the Americas, tomato paste represents one of the most economical ways to preserve tomato flavor in concentrated form. The paste is characterized by its deep red to burgundy color, intense umami-rich flavor, slight acidity, and smooth, viscous texture. Commercial tomato paste typically contains no additives beyond salt, though some variations may include garlic, basil, or oils.
The concentration level of tomato paste varies by producer and intended use; paste typically represents tomato solids concentrated to roughly 25-30% by evaporation, creating a product that is approximately three to six times more concentrated than tomato puree.
Culinary Uses
Tomato paste functions as a foundational building block in numerous cuisines, particularly Mediterranean, Latin American, and Asian cooking traditions. It is essential in Italian sauces (ragù, arrabbiata bases), Spanish sofrito preparations, and Middle Eastern stews and marinades. The ingredient is also fundamental to ketchup, barbecue sauces, and curry bases across Asian cuisines. In the kitchen, small amounts of tomato paste are typically bloomed in oil or fat before adding liquid to develop flavor, preventing the harsh acidity that can result from direct hydration. It serves to deepen tomato flavor, add body, and enhance umami in soups, braises, sauces, and marinades. Because of its concentrated nature, a small quantity yields significant flavor impact, making it an economical choice for kitchens seeking intense tomato character year-round.
Recipes Using tomato paste (257)
African Hot Sauce
African Hot Sauce from the Recidemia collection
Akotonshi
Stuffed crab
Algerian Harira
Algerian Harira from the Recidemia collection
All-American Chili
All American Chili
All-American Chili I
All American Chili II
Amhari Mesir Wat
This recipe is common to the Ethiopian Jews (Phalashi). My understanding is that these are NOT unique to them.
Arabasi
300px| Arabasi It is cooked usually in special days as New Year Eve in Central Anatolia Region. Turkey may be used instead of chicken in some areas. Soup is served very hot.
Arabian Meatballs in Broth
This recipe yields 4 servings.
Arabian Stew
This recipe is for 6 serves.
Arroz a la Mexicana
Mexican rice Makes 4 servings.
Arroz Tapado
Arros tapado (Spanish for molded rice) is very popular in Peru and is a favorite among children because the recipe calls for molding rice and minced beef into a shape.
Baby Back Ribs
I've put two methods here: The traditional smoking, and the oven smoking method. Both of them produce mouthwatering, fall-off-the-bone ribs.
Bahamian Crab and Rice
The most important part of the national dish of the Bahamas. Eaten almost everyday with steamed Nassau grouper, coleslaw and fried plaintain especially between the months of June and August.
Bahamian Lamb Curry
Bahamian Lamb Curry from the Recidemia collection
Baked Bean Creole
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Baked Cajun Rice
Baked Cajun Rice from the Recidemia collection
Baked Penne
Baked Penne from the Recidemia collection
Baked Ratatouille
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Baxter Estate in Heath, Texas in 1984.
Banana ketchup
you can put it in hamburgers and cakes.
Barbecued Chicken Spicy Southern-style
Barbecued Chicken Spicy Southern-style from the Recidemia collection
Barbecued Chilean Sea Bass with Orange
If cooking the Chilean sea bass on a charcoal grill, be sure that the fillet pieces are at least 1½ inches thick to ensure that the fish won't fall apart when it is cooked. This recipe yields 4 servings.
Barbecued Ribs
Contributed by [http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group] * Source: Marlboro C
Barbecue Ribs
Barbecue Ribs from the Recidemia collection
Barbecue Ribs
Barbecue Ribs from the Recidemia collection
Barbecue Sauce I
Yield: makes 2 cups
Basic Recipe for Beans
Basic Recipe for Beans from the Recidemia collection
Beef and Barley Stew
- This hearty stew can be prepared from freezer to table in under 2 hours. It's easy to prepare ahead of time and refrigerate or freeze for later use.
Beef braised in Beer
Beef braised in Beer from the Recidemia collection
Beef Burgundy
Beef Burgundy This is a great winter dish. I find that it is very rich but feels nourishing, and of course means you can drink the rest of the bottle.
Beef Empanadas
Beef Empanadas from the Recidemia collection
Beef Paprikas
Beef Paprikas from the Recidemia collection
Beef Satay
Beef satay Makes me think of Bali! Serve hot or cold. Serves 6.
Benihana Oriental Salad Dressing
From Benihana of Tokyo in Los Angeles.
Berkoukes
Pasta bullets with vegetarian sauce
Biriani I
Biriani I from the Recidemia collection
Black Bean Chili Pot Pie
Black Bean Chili Pot Pie from the Recidemia collection
Black-eyed Pea and Rice Dressing
Peas, Black-Eyed Dry by the US Department of Agriculture, public domain government resource—original source of recipe Makes an excellent stuffing for chicken or can be served as a side dish.
Blehat Lahma
Lamb loaves with apricots and egg Serves 6 to 8
Boeuf Bourguignon
(French for Burgundy beef) is a well known, traditional French stew prepared with beef braised in red wine (originally Burgundy wine) and beef broth, flavored with garlic, onions, carrots, a bouquet garni a
Bolognese Sauce by Jerkstore77
Bolognese Sauce by Jerkstore77 from the Recidemia collection
Bolognese Sauce II
Original recipe Makes 3 cups or 4 servings.
Braised Beef Maitre Menan
The Beef for this richly aromatic dish must be marinated for 48 hours, so start preparations 2 or 3 days before you plan to serve it. Naturally, this is wonderful dish for reheating, with only the potatoes cooked at the last minute. Servers 6 person.
Braised Beef Short Ribs
Beef Short Ribs are cheap and can make an excellent winter warmer. I like to braise in the fall and winter as the oven adds heat to the house and the smells when coming in from the cold will blow your socks off.
Braised Lamb Shanks in Merlot with Figs
Purchased from the Patterson Estate in Tyler, Texas in 1992. Dated 1944.
Braised Shortribs
Shortribs cooked in beef broth with aromatic herbs and vegetables makes a fork-tender, flavorful entrée.
Buffalo Wings
Buffalo Wings from the Recidemia collection
Buffalo Wings
Buffalo Wings from the Recidemia collection
Bulgarian Red Pepper Stew
Bulgarian Red Pepper Stew from the Recidemia collection
Bulgher Burger
A is a tasty vegetarian patty for use in sandwiches.
Canadian Vegetable Soup
A nice piece of work this soup is; Veggies & herbs makes this canadian soup one of the best soups to create and taste ! Requires basic cooking skills.