tomato paste

Forms & Preparations

• Tube or squeezable container — Tomato paste packaged in aluminum or plastic tubes, allowing portioned dispensing and extended refrigeration shelf life after opening.
• Canned paste — Concentrated paste in aluminum or steel cans (6 oz, 12 oz, or larger), the most common retail form for home cooking
• Canned or jarred paste — The standard form, sold in 6 oz cans or jars; ready to use directly or reconstituted with water
• Canned paste (6 oz, 12 oz, 28 oz cans) — Most common commercial form; shelf-stable and ready to use directly from the can.
• Canned paste (concentrated) — The most common commercial form, sold in 6-12 oz cans, ready to use directly in cooking.
• Tube — Tomato paste sold in aluminum or plastic tubes, allowing for portioning without opening a full can and with extended shelf life once opened.
• Tomato paste tube — Convenient squeezable tube packaging, allows portioning small amounts without waste
• Can (concentrated paste) — Traditional packaging in metal cans at standard concentration (typically 28-29% solids); requires refrigeration after opening.
• Canned — Traditional tin or aluminum can packaging; offers long shelf stability and large quantities, though requires transfer to another container once opened.
• Tube paste — Concentrated paste in squeezable aluminum or plastic tubes, offering convenience and reduced oxidation once opened.
• Jar (concentrated paste) — Glass jars of concentrated tomato paste, often with extended shelf stability and easier visibility of contents than canned versions.
• Jarred paste — Tomato paste in glass jars, often with additional ingredients (garlic, herbs, olive oil) and typically preservable for extended periods once opened.
• Concentrate — Ultra-concentrated form, often requiring dilution with water; common in professional and bulk applications
• Glass jar — Allows visibility of product and is reusable; offers good shelf stability and is often used for premium or organic varieties.
• Double or triple concentrate — Extra-concentrated versions with even less moisture; use in smaller quantities than standard paste (consult package ratios).
• Paste in glass jars — Shelf-stable paste in glass containers, allowing visibility of product and potentially better flavor preservation
• Aseptic packaging (Tetra Pak) — Shelf-stable carton packaging that does not require refrigeration until opening; convenient single-use portions are available.
• Double concentrate — Thicker than standard paste with approximately twice the tomato solids; used when deeper concentration is desired
• Sun-dried tomato paste — Made from sun-dried tomatoes rather than fresh; darker, more intensely sweet and concentrated in umami.
• Double-concentrate paste — Extremely thick, intensely concentrated paste with higher tomato solids content (often 30-40%), requiring less quantity per recipe.
• Double-concentrate — Extra-concentrated paste (sometimes labeled as 'triple concentrate') with higher solids content for applications requiring even more intense tomato flavor with less volume.
• Double or triple concentrated paste — Extra-thick paste with even higher solids content (40%+); requires smaller amounts and longer cooking times.
• Double-concentrated paste — Extra-reduced paste with even higher tomato solids content, used in smaller quantities for maximum flavor intensity
• Tomato paste bases/blocks — Frozen or dried blocks of tomato paste, used primarily in commercial or international cooking for convenient portioning and long-term storage.
• Tomato paste powder — Dehydrated form that can be reconstituted with water or used dry in spice rubs and dry marinades
• Dried powder — Dehydrated tomato paste formed into a powder; requires rehydration and offers a shelf-stable alternative to canned or jarred forms.
• Organic or specialty varieties — Products made from specific tomato cultivars (San Marzano, heirloom varieties) or produced through traditional methods for distinct flavor profiles
• Double concentrated paste — Intensely reduced paste with approximately 30-35% solids; used sparingly in applications requiring maximum tomato depth with minimal added volume.
• Organic/heirloom varieties — Pastes made from specific tomato cultivars or organically grown tomatoes, often with more complex flavor profiles than standard commercial versions.
• Homemade reduction — Fresh tomatoes cooked down to thick consistency; less stable than commercial versions but captures fresh tomato flavor