tomato paste or 1 lb/500 g boiled and strained tomatoes

Tomato paste is a concentrated product made from tomatoes (Solanum lycopersicum) that have been cooked for hours, strained to remove seeds and skins, then reduced further to a thick, deeply flavored concentrate. This ingredient originates from the Mediterranean region and has become foundational in cuisines worldwide. The production process involves selecting ripe tomatoes, cooking them down to break down cell walls and concentrate flavors, passing them through a fine sieve, and reducing the resulting pulp to a dense consistency with a rich, sweet-savory taste and umami depth. Tomato paste ranges in color from deep red to burgundy depending on tomato variety and cooking duration, and is characterized by its thick, smooth texture and intensely concentrated tomato flavor.

Boiled and strained tomatoes, by contrast, represent a less-processed intermediate form between fresh tomatoes and paste—cooked briefly and strained to remove solids but not reduced to maximum concentration. This form retains more of the tomato's natural liquid content and fresher flavor profile compared to paste, making it functionally distinct in recipes.

Tomato paste serves as a foundational flavoring agent in countless cuisines, particularly Mediterranean, Latin American, and Asian cooking traditions. It is essential to Italian sauces (ragù, marinara, arrabbiata), Spanish sofrito bases, Latin American moles and salsas, and Asian stir-fries and curry pastes. The ingredient functions to deepen color, intensify umami, add body, and provide concentrated tomato flavor to soups, stews, braises, and sauces. A small amount—typically one to three tablespoons—can transform a dish. Boiled and strained tomatoes work best in dishes requiring a lighter tomato presence or fresher tomato notes; they are commonly used in soups, light sauces, and applications where a more delicate consistency is preferred. Both forms can be thinned with broth or water to adjust concentration.