Tomato Paste
Tomato paste is a concentrated form of tomatoes created by cooking tomatoes for hours and straining them to remove seeds and skins, then cooking the liquid further until thickened. It serves as a foundational umami-rich ingredient in countless brown sauce preparations, adding depth, acidity, and body without the liquid content of fresh tomatoes. Essential in classical French demi-glace based sauces and Italian ragùs, tomato paste acts as both flavor builder and natural thickening agent.
Flavor Profile
Deep glutamate-driven savoriness that grounds brown sauces with complexity and richness
Concentrated natural sugars from cooked tomatoes provide subtle sweetness that balances acidity
From extended cooking, develops hints of caramelized depth and slight bitterness that add sophistication
Inherent tomato acidity cuts through richness of brown sauces and adds freshness
Seasonality
Year-round (processed product)
Year-round (shelf-stable commodity)
Best Months
Culinary Uses
Available Forms
Key Techniques
- Caramelizing in fat (soffritto base) to deepen flavor
- Deglazing pan after searing meat for sauce foundation
- Long simmering (2-4 hours) in brown sauce preparations
- Incorporating into stock-based sauces for umami boost
- Reducing with wine for concentrated glace
- Tempering acidity with fat and gentle heating
- Blooming in hot fat to release volatile compounds
Classic Dishes
Flavor Pairings
Perfect Pairings
Concentrated tomato brings umami richness, acidity, and color; transforms stock into more complex foundation
Collagen-rich bones paired with tomato paste create gelatinous, flavorful stock with balanced acidity
Acidic sweetness balances richness; adds color, umami, and moisture; especially essential in Spanish and Latin American versions
Add acidity and complexity that brightens heavy braising liquids
Adds acidity, umami depth, and natural thickening through reduction
Good Pairings
Aged vinegar's complexity enhances tomato paste's depth; adds subtle sweetness that rounds flavors
Additional umami and savory complexity boost; complement rather than primary flavor driver
Acidity brightens heavy game meat; umami compounds intensify during braise; natural pairing in Mediterranean cooking
Yogurt balances tomato's acidity and adds creaminess; combination creates deeper, more nuanced sauce in Balkan stews
Lighter than beef but still develops rich color and umami when combined with tomato paste
Storage & Handling
Method
Not applicable - commercially processed product comes canned or in tubes
Duration
N/A
Origin & Heritage
History
Tomato paste production became commercially viable in the 19th century in Italy, particularly in the Campania region. As industrial food processing evolved in the early 20th century, canned tomato paste became globally distributed. Italian emigrants brought their sauce traditions to the Americas, spreading tomato paste-based brown sauce techniques worldwide. Mass production by brands like Cirio and Heinz standardized the ingredient globally by mid-20th century.
Cultural Significance
In Italian cuisine, tomato paste is fundamental to regional ragùs and sugo traditions, particularly in Naples and southern Italy where sun-dried tomato paste (strattu) holds historical significance as a preservation method. In French classical cuisine, it became essential to espagnole and other mother sauces. Spanish sofrito traditions incorporate tomato paste as a flavor base for countless regional dishes.
The Science
Understanding the key chemical compounds helps explain why tomato paste pairs well with certain ingredients.
Primary umami-delivering compound; concentration in paste (0.65g per 100g) far exceeds fresh tomatoes, creating savory depth and mouth-coating sensation essential to brown sauce richness
Lipophilic antioxidant intensified through cooking and concentration; provides red color and subtle sweet undertones; becomes more bioavailable when tomatoes are cooked and combined with fat
Primary organic acids providing bright acidity (pH 3.5-3.8) that cuts through sauce richness and balances sweetness; essential for flavor perception and preservation
Volatile compound contributing strawberry-like fruity notes and subtle sweetness; develops during cooking and concentration process
Simple sugars concentrated during cooking provide subtle sweetness (5-8% by weight) that balances acidity and contributes to sauce gloss and mouthfeel
Secondary umami compound that synergizes with glutamates; enhanced when tomato paste combines with meat-based stocks in brown sauce preparation
Quick Tips
TL;DR for Tomato Paste
Best For
Ragù Bolognese, Espagnole Sauce
Top Pairing
Vegetable Stock
Pro Tip
Caramelizing in fat (soffritto base) to deepen flavor
Storage
N/A fresh · 6-8 months at 0°F or below frozen
Nutrition
Per 100g
Health Benefits
- Lycopene is a powerful antioxidant with potential cardiovascular and cancer-prevention benefits; concentration in paste makes it superior to fresh tomatoes
- Rich in vitamin K supports bone metabolism and blood coagulation
- High potassium content supports healthy blood pressure and heart function
- Contains polyphenols and flavonoids with anti-inflammatory properties
Buying Guide
Price Range: $$
Look For
- Deep red-to-burgundy color indicating full caramelization and no browning
- For tubed paste: easily dispensable consistency, not hardened or separated
- Fragrant aroma with caramelized sweetness (not metallic or off-odors from can)
- For canned: no dents, swelling, or rust on container indicating contamination
Avoid
- Brownish-red or dark brown color indicating oxidation or extended storage
- Separated liquid pooling on surface in canned product
- Metallic or sour smell indicating container degradation or fermentation
- Presence of mold or cloudiness in packaging
Where to Find
- International/ethnic markets (Italian, Spanish, Mediterranean sections), Specialty Italian markets and delis with refrigerated Italian products, Standard supermarket condiment aisle (canned varieties), Bulk and natural foods markets (sometimes available in tube or glass jars), Online specialty retailers specializing in Italian and Mediterranean ingredients, Restaurant supply stores (larger quantities, superior quality)
Did You Know?
- 1.Italian chefs distinguish between 'pomodoro' (fresh tomato sauce) and 'pasta di pomodoro' (tomato paste), considering them fundamentally different products requiring opposite cooking techniques—paste benefits from long simmering while fresh sauce relies on brief cooking
- 2.Sicilian 'strattu' is a sun-dried tomato paste traditionally made by spreading tomato purée on large boards in the sun for weeks, scraping and re-spreading daily until concentrated to nearly black, creating a condiment with centuries-old production methods still used by artisanal producers
- 3.The concentration process eliminates approximately 90% of water weight; it takes roughly 100 pounds of fresh tomatoes to produce 10 pounds of tomato paste, making it one of the most concentrated food products and explaining its intense umami character
- 4.In the early 20th century, tomato paste in tubes was a revolutionary culinary innovation, allowing Italian home cooks to preserve summer tomato harvests year-round without refrigeration, democratizing access to umami-rich ingredients across all social classes
- 5.A single tablespoon of tomato paste contains more lycopene (the cancer-fighting antioxidant) than an entire fresh tomato due to concentration and heat processing, which increases bioavailability by breaking down cell walls
Plating Guidance
Explore all techniques →Vessel
Choose plate that complements the dish style
Color Palette
Highlight Tomato Paste's natural colors with contrasting elements
Arrangements
Garnish Ideas