Tomato Paste
Tomato paste is a concentrated form of tomatoes made by cooking tomatoes for hours and straining them to remove seeds and skins, then reducing the liquid further. It serves as a fundamental building block in Mediterranean and global cuisines, providing deep umami, acidity, and intense tomato flavor in a compact form. A small amount of tomato paste can add significant depth to sauces, stews, soups, and braises without adding excessive liquid. It is prized for its versatility, shelf stability, and ability to enhance savory dishes across countless culinary traditions.
Flavor Profile
Rich, savory depth from glutamates and nucleotides concentrated through reduction
Bright tartness from citric acid that balances richness and adds complexity
Natural sugars concentrated during cooking and reduction process
Deep, grounded mineral quality from concentrated tomato solids
Subtle burnt-sugar undertones from extended cooking
Seasonality
Year-round availability; most flavorful when made from August-September harvest tomatoes
Available year-round as a shelf-stable product
Best Months
Culinary Uses
Available Forms
Key Techniques
- Blooming in oil or fat to develop flavor
- Simmering into sauces and stews
- Whisking into soups and broths
- Spreading on pizza bases
- Mixing into marinades and rubs
- Stirring into ground meat for seasoning
Classic Dishes
Flavor Pairings
Perfect Pairings
Concentrated tomato brings umami richness, acidity, and color; transforms stock into more complex foundation
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
Concentrated umami and acidity that builds body and depth in the gravy base
Good Pairings
Both are umami powerhouses that work synergistically in soups and stews
Acidity brightens heavy game meat; umami compounds intensify during braise; natural pairing in Mediterranean cooking
Acidity and umami from glutamates balance richness; essential in Italian braises and stews
Tomato paste enhances and binds with beef's fat and umami in meat sauces and braises
Warm spice works well in chilis, curries, and Middle Eastern dishes using tomato paste
Storage & Handling
Method
Once opened, transfer to airtight glass or ceramic containers
Duration
3-5 days refrigerated
Pro Tips
- Cover surface with thin layer of olive oil to prevent oxidation and mold
- Never store in opened tin cans due to metallic oxidation
- Keep in coldest part of refrigerator away from door
- Smell and inspect for mold before each use
Origin & Heritage
History
Tomatoes are native to Mesoamerica but were unknown to the Mediterranean until the 16th century. Italian cooks in the 17th-18th centuries developed tomato paste as a method to preserve tomatoes through the winter months, concentrating them by sun-drying or slow cooking. The invention of industrial tomato paste production in the 19th century, particularly in Naples and San Marzano regions, revolutionized its availability and standardized its production, making it a pantry staple worldwide by the 20th century.
Cultural Significance
Tomato paste is foundational to Italian cuisine, particularly in southern Italy where tomatoes thrive. It represents centuries of culinary innovation in preservation techniques and has become deeply embedded in Spanish, Turkish, and global cooking traditions. The paste symbolizes the transatlantic exchange of ingredients that fundamentally transformed world cuisines after the Columbian Exchange.
The Science
Understanding the key chemical compounds helps explain why tomato paste pairs well with certain ingredients.
Carotenoid pigment responsible for red color; heat and processing increases bioavailability; provides antioxidant properties and contributes to subtle sweetness
Free amino acid concentrated during reduction; primary source of umami flavor that makes tomato paste so addictive and satisfying
Organic acids that provide bright acidity and preserve the paste; contribute to flavor complexity and food preservation
Volatile compound that develops during cooking; provides meaty, savory, slightly roasted aroma notes
Polyphenol flavonoid with anti-inflammatory and antioxidant properties; contributes subtle bitter undertones
Quick Tips
TL;DR for Tomato Paste
Best For
Cacio e Pepe, Ragù Bolognese
Top Pairing
Vegetable Stock
Pro Tip
Blooming in oil or fat to develop flavor
Storage
3-5 days refrigerated fresh · 6-8 months frozen frozen
Nutrition
Per 100g
Health Benefits
- Lycopene is a powerful antioxidant linked to reduced risk of heart disease and certain cancers
- High in vitamin C supports immune function and collagen synthesis
- Rich in potassium supports cardiovascular health and blood pressure regulation
- Contains quercetin and other polyphenols with anti-inflammatory properties
Buying Guide
Price Range: $$
Look For
- Deep red color with no browning or darkening on surface
- Smooth, consistent texture without separation or liquid pooling
- Recent manufacturing date (check for longest shelf life remaining)
- Aroma is rich, concentrated tomato with pleasant acidity when opened
Avoid
- Watery layer or oil separation visible in jar or tube
- Dented or damaged cans or tubes
- Mold growth or discoloration on surface after opening
- Sour or fermented smell (indicates spoilage)
Where to Find
- International aisle of supermarkets (Italian section), Specialty Italian markets and delis, Mediterranean and European food stores, International online retailers, Warehouse clubs offering bulk options, Natural food stores (for organic varieties)
Did You Know?
- 1.Tomato paste is one of the few foods where cooking actually increases the bioavailability of lycopene; the concentration and heating process makes the antioxidant more accessible to the human body than fresh tomatoes
- 2.The San Marzano tomato, grown specifically in the volcanic soil near Mount Vesuvius in Italy, is considered the gold standard for paste production and commands premium prices due to its superior sweetness and lower acidity
- 3.A single 6-ounce can of tomato paste requires approximately 2 pounds of fresh tomatoes to produce, demonstrating the intensity of the concentration process
- 4.Italy produces approximately 650,000 tons of tomato paste annually, making it the world's largest producer by a significant margin, followed by the United States and Turkey
- 5.In the 19th century, Italians would sun-dry concentrated tomato paste on rooftops in Naples, scraping it together during the day and letting it dry overnight to build thickness over weeks
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