A Complete Overview of Tomato Paste Line: Specifications, Grades, and Industrial Implementation

Types of Tomato Paste Production Lines

A tomato paste production line is a comprehensive system of industrial machinery designed to transform raw tomatoes into high-quality, concentrated tomato paste. These lines are essential in food processing facilities, ensuring efficiency, hygiene, and consistency from harvest to final packaging. A well-designed tomato paste line enhances yield, preserves flavor, and meets strict food safety standards.

While configurations may vary based on scale and automation level, most tomato paste processing lines include core stages such as sorting, washing, crushing, pulping, concentration, and filling. Each stage plays a vital role in producing a smooth, rich, and shelf-stable product suitable for retail or bulk food manufacturing.

Sorting & Washing System

Ensures only high-quality tomatoes enter the production process by removing dirt, debris, and defective produce.

Key Features

• Hydromechanical cleaning with spray nozzles and immersion tanks
• Removes soil, insects, and pesticide residues effectively
• Advanced optical sorting detects color, size, and rot in real time
• Automated air jets eject substandard tomatoes

Considerations

• Higher-end models with optical sensors increase initial cost
• Requires regular maintenance of spray systems
• Water usage must be managed for sustainability

Best for: Large-scale processors, export-grade production, facilities prioritizing quality control

Tomato Crusher

Breaks down cleaned tomatoes into smaller pieces to prepare for juice and pulp extraction.

Key Features

• Low-speed crushing preserves pulp integrity
• Constructed from food-grade stainless steel (304/316)
• Prevents metal contamination and oxidation
• Easy to clean and sanitize between batches

Considerations

• Must be calibrated for tomato ripeness and size
• Over-crushing can lead to excessive seed fragmentation
• Limited functionality beyond initial breakdown

Best for: All production scales, especially as a bridge between washing and pulping

Tomato Pulper

Separates usable pulp and juice from skins, seeds, and stems using mechanical and hydraulic forces.

Key Features

• High-efficiency separation with adjustable screen sizes
• Made from corrosion-resistant stainless steel
• Complies with FDA and EU food safety standards
• Maximizes yield by extracting maximum juice

Considerations

• Screens can clog if feed rate is too high
• Requires periodic screen replacement
• Energy-intensive compared to earlier stages

Best for: Medium to large processors aiming for high yield and purity

Evaporator / Concentrator

Reduces water content in tomato juice to achieve desired paste consistency (typically 28–36% solids).

Key Features

• Uses vacuum evaporation to preserve flavor and nutrients
• Multi-effect systems improve energy efficiency
• Continuous operation for high-volume output
• Precise Brix control for consistent quality

Considerations

• High capital and operational cost
• Requires skilled operators and monitoring
• Thermal degradation risk if temperature isn’t controlled

Best for: Commercial producers requiring shelf-stable, concentrated paste

Filling & Packaging Machine

Automates the transfer of finished tomato paste into bottles, jars, cans, or aseptic bags.

Key Features

• PLC-controlled systems for precision and speed
• Adjustable nozzles for varying paste viscosities
• Integrated with conveyors for seamless workflow
• Supports hot-fill and aseptic filling methods

Considerations

• Initial setup can be complex
• Requires compatibility with container types
• Downtime for cleaning and changeovers

Best for: Final stage in any production line, especially for branded or retail products

Equipment	Primary Function	Material Standard	Automation Level	Ideal For
Sorting & Washing	Clean and grade raw tomatoes	Stainless Steel + Food-Safe Plastics	Manual to Fully Automatic	Quality assurance, large batches
Tomato Crusher	Break down tomatoes for processing	Food-Grade Stainless Steel (304/316)	Semi to Fully Automatic	All production scales
Tomato Pulper	Extract pulp and juice, remove skins/seeds	Corrosion-Resistant Stainless Steel	Fully Automatic	High-yield operations
Evaporator/Concentrator	Concentrate juice into paste	Industrial-Grade Stainless Steel	Fully Automatic with Controls	Commercial paste production
Filling Machine	Package paste into containers	Hygienic Stainless Steel	PLC-Controlled Automation	Retail, export, and private label

Expert Tip: For optimal efficiency, integrate your tomato paste line with a centralized control system (SCADA or PLC) to monitor flow rates, temperature, and equipment performance in real time—reducing waste and improving consistency.

Specifications and Maintenance of Tomato Paste Production Lines

Tomato paste production lines are essential in modern food processing, transforming raw tomatoes into a concentrated, shelf-stable product used globally in cooking and food manufacturing. The efficiency, safety, and longevity of these systems depend heavily on proper design specifications and rigorous maintenance protocols. This guide provides a comprehensive overview of key specifications and best practices for maintaining high-performance tomato paste processing equipment.

Key Specifications of Tomato Paste Production Lines

Understanding the technical and operational specifications of a tomato paste line is crucial for selecting the right system for your production scale, quality standards, and budget. Below are the most critical factors to consider when evaluating or designing a production line.

Production Capacity

The production capacity defines the volume of tomatoes that can be processed into paste within a given time frame—typically measured in tons or liters per hour. Capacities can range from small-scale units (0.5–2 TPH) for local producers to industrial lines exceeding 10 TPH for large food processing companies.

Capacity directly impacts equipment size, energy consumption, labor requirements, and facility layout. It's essential to align the production line’s capacity with your raw material supply, storage capabilities, and market demand to avoid bottlenecks or underutilization.

Processing Flow Configuration

A typical tomato paste production line follows a sequential process designed to ensure quality, safety, and consistency. The standard flow includes:

• Raw tomato washing and sorting
• Crushing and pulping
• Sieving to remove seeds and skins
• Concentration via vacuum evaporators
• Heat treatment (sterilization)
• Filling into cans, bottles, or aseptic bags
• Sealing and labeling
• Cooling and packaging

Advanced lines may include pasteurization, homogenization, or automated quality control systems. Custom configurations can be tailored for specific Brix levels (e.g., 28–36° Brix) or organic certification standards.

Level of Automation

Automation significantly affects productivity, labor costs, and product consistency. Systems range from semi-automated (requiring manual oversight at key stages) to fully automated lines with PLC (Programmable Logic Controller) integration and SCADA monitoring.

Highly automated lines reduce human error, improve traceability, and enable continuous operation with minimal downtime. Features like auto-start/stop, real-time temperature monitoring, and fault diagnostics enhance operational efficiency and food safety compliance.

Equipment Matching and Integration

A complete tomato paste line consists of interconnected machinery that must be properly matched in capacity, material compatibility, and interface standards. Key components include:

• Tomato washing and sorting machines
• Crushers and pulpers
• Sieve or de-seeder units
• Vacuum concentrators (single or multi-effect)
• Heat exchangers and sterilizers
• Filling and sealing machines (hot fill, aseptic, etc.)
• Labeling, coding, and packaging systems

All equipment should be constructed from food-grade stainless steel (typically AISI 304 or 316) to resist corrosion and meet hygiene standards. Proper synchronization ensures smooth material flow and prevents overloading or idle time.

Specification	Importance	Selection Guidelines
Production Capacity	High	Match to annual output goals; allow 20% buffer for peak seasons
Automation Level	High	Choose full automation for >5 TPH; semi-auto acceptable for smaller operations
Material of Construction	High	Use AISI 304/316 stainless steel; avoid carbon steel in contact zones
Concentration Method	Medium	Multi-effect evaporators save energy; suitable for large-scale production
Sterilization Type	High	Flash sterilization preferred for quality retention; tunnel sterilizers for high-volume output

Essential Maintenance Practices for Tomato Paste Lines

Regular and systematic maintenance is vital to ensure food safety, prevent contamination, and extend the service life of processing equipment. Poor maintenance can lead to product spoilage, regulatory violations, and costly downtime.

Daily Cleaning (CIP – Clean-in-Place): Perform thorough cleaning after each production run using approved detergents and sanitizers. CIP systems should flush all pipelines, tanks, and contact surfaces to remove residual paste and prevent bacterial growth (e.g., Salmonella, E. coli).

Lubrication of Moving Parts: Apply food-grade lubricants to bearings, gears, pumps, and conveyor systems according to manufacturer schedules. Over-lubrication or using non-food-grade oils can contaminate products and damage seals.

Inspection of Fastenings and Connections: Regularly check bolts, clamps, flanges, and electrical connections for looseness or wear. Vibration from pumps and motors can cause fasteners to loosen over time, leading to leaks or mechanical failure.

Preventive Maintenance Schedule: Implement a calendar-based maintenance program that includes replacing worn gaskets, seals, filters, and drive belts. Keep detailed logs for audits and warranty claims.

Environmental Control in Storage Areas: Maintain dry, well-ventilated conditions for raw tomatoes and finished paste. Humidity levels should be kept below 65% to prevent mold growth. Use pest control measures and temperature monitoring to protect product integrity.

Important: Always follow the equipment manufacturer’s maintenance manual and adhere to HACCP, GMP, and ISO 22000 food safety standards. Never operate damaged or poorly maintained equipment, as this can lead to contamination, product recalls, or workplace injuries. Scheduled maintenance not only protects your investment but also ensures consistent product quality and regulatory compliance.

Scenarios of a Tomato Paste Production Line

A modern tomato paste production line is a versatile and essential system in the food processing industry, engineered to transform fresh tomatoes into high-quality, shelf-stable products. These automated lines streamline the entire process—from washing and crushing to cooking, concentration, and packaging—ensuring consistent quality, food safety, and operational efficiency.

Food Processing & Commercial Manufacturing

Tomato paste lines are primarily used in large-scale food manufacturing facilities to produce a wide range of tomato-based products. Their modular design allows for quick reconfiguration to handle various formulations and viscosities.

• Tomato Paste & Concentrates: Available in different Brix levels (e.g., 28-36%) for industrial use or consumer retail
• Ready-to-Use Sauces: Lines can be adapted to produce marinara, pizza sauce, or tomato soup with added herbs and seasonings
• Condiments: Capable of producing ketchup, salsa, and chili sauce with integrated mixing and seasoning systems
• Custom Blends: Ideal for private-label brands creating signature recipes with specific flavor profiles

Key Advantage: High throughput with minimal labor, ensuring cost-effective mass production

Flexible Packaging & Distribution Options

The versatility of the production line extends to packaging, allowing manufacturers to serve diverse market segments—from individual consumers to large-scale foodservice operations.

• Retail Packaging: Jars, squeeze bottles, and stand-up pouches for supermarkets and grocery chains
• Foodservice Containers: Bulk pouches, pails, or bag-in-box formats for restaurants and catering businesses
• Industrial Bulk: IBC totes or drums for use in further food processing (e.g., ready meals, canned goods)
• Private Labeling: Integration with labeling and coding systems for brand-specific packaging

Market Insight: Multi-pack and eco-friendly packaging options are increasingly in demand

Agricultural Integration & Farm-Level Processing

Fruit farms and agricultural cooperatives are increasingly adopting compact or mobile tomato paste lines to add value to their harvest and reduce post-harvest losses.

• Immediate Processing: Tomatoes are processed within hours of harvest, preserving freshness and nutritional quality
• Extended Shelf Life: Paste can be stored for months without refrigeration, reducing spoilage
• Value Addition: Farmers can sell higher-margin paste instead of raw tomatoes subject to price fluctuations
• Sustainability: On-site processing reduces transportation costs and carbon footprint

Best Practice: Small-scale lines with 500–2,000 kg/h capacity are ideal for mid-sized farms

Hospitality & In-House Production

Hotels, resorts, and large restaurant chains use smaller, semi-automated tomato paste lines to ensure consistent quality and reduce dependency on external suppliers.

• Chef-Driven Recipes: Enables creation of signature sauces with controlled ingredients and no preservatives
• Cost Efficiency: Long-term savings despite initial investment, especially for high-volume kitchens
• Menu Differentiation: Supports farm-to-table concepts and marketing claims of freshness
• Waste Reduction: Allows use of imperfect or surplus tomatoes that would otherwise go unused

Pro Tip: Compact lines with CIP (Clean-in-Place) systems are ideal for commercial kitchens

Industry Insight: Modern tomato paste lines often include integrated quality control systems such as Brix meters, pH sensors, and metal detectors, ensuring compliance with food safety standards (e.g., HACCP, ISO 22000). Automation and IoT-enabled monitoring allow for real-time adjustments and data logging, improving traceability and consistency.

Application Sector	Typical Line Capacity	Primary Output	Key Benefits
Commercial Food Manufacturing	3,000–10,000 kg/h	Tomato paste, sauces, ketchup	High efficiency, scalability, brand consistency
Agricultural Cooperatives	500–2,000 kg/h	Concentrates, bulk paste	Reduced spoilage, added value, local sourcing
Hospitality & Catering	100–500 kg/h	In-house sauces, marinara	Quality control, recipe customization, cost savings
R&D & Product Development	50–300 kg/h (pilot scale)	Prototype sauces, test batches	Rapid iteration, small-batch testing, innovation

Additional Applications and Considerations

• Research & Development: Pilot-scale lines allow food scientists to test new formulations, optimize cooking parameters, and assess shelf life under controlled conditions
• Export Opportunities: Processed tomato products have longer shelf life and are easier to export than fresh tomatoes, opening international markets
• Energy Efficiency: Modern lines feature heat recovery systems that reuse steam energy, reducing operational costs and environmental impact
• Automation Level: From manual feeding to fully automated PLC-controlled systems, lines can be customized based on budget and labor availability
• Hygiene Standards: Stainless steel construction and CIP systems ensure compliance with FDA and EU food safety regulations

How to Choose a Tomato Paste Production Line: A Comprehensive Buyer’s Guide

Selecting the right tomato paste production line is a critical decision that impacts product quality, operational efficiency, scalability, and long-term profitability. Whether you're launching a new processing facility or upgrading an existing one, this guide walks you through the essential factors to consider when investing in a tomato paste processing system. From capacity planning to automation, hygiene design, and supplier reliability, we’ll help you make an informed, strategic purchase.

Key Insight: The success of your tomato paste business depends not only on the quality of raw tomatoes but also on the performance and reliability of your processing line. A well-chosen system ensures consistent output, reduces waste, and supports compliance with food safety standards.

1. Determine Required Processing Capacity

The first and most crucial step is evaluating your production volume needs. The processing line must be capable of handling the total volume of raw tomatoes during peak harvest seasons without bottlenecks or downtime.

• Calculate average daily tomato intake based on supply sources and seasonal availability
• Choose a system with a capacity buffer (10–20%) to accommodate unexpected surges in supply
• Consider future expansion plans—modular systems allow for scalability
• Match throughput (e.g., tons/hour) with your storage, labor, and packaging capabilities

Underestimating capacity can lead to spoilage and lost revenue, while over-investing may result in underutilized equipment and higher operating costs.

2. Evaluate Final Product Quality Standards

The quality of your tomato paste directly affects marketability, shelf life, and customer satisfaction. A high-performance production line should include integrated systems for:

• Efficient Extraction: Advanced pulping and sieving systems that maximize yield while minimizing seeds, skins, and fibers
• Precise Concentration: Multi-stage evaporators (e.g., falling film or triple-effect) that preserve flavor, color, and nutritional value while achieving desired Brix levels (typically 28–36°Brix)
• Hygienic Packaging: Aseptic or hot-fill systems with nitrogen flushing to extend shelf life and prevent oxidation

Ensure the system maintains consistent viscosity, color, and acidity (pH) across batches to meet both regulatory and consumer expectations.

3. Ensure Flexibility for Multiple Tomato Varieties

Tomato characteristics—such as size, firmness, acidity, and water content—vary by cultivar and region. A versatile production line should be able to process different types, including Roma, San Marzano, or locally grown varieties.

• Adjustable crushers and pulpers accommodate varying fruit sizes
• Programmable concentration settings adapt to different solid contents
• Modular design allows for quick changeovers between product specifications

This flexibility enables processors to source competitively, reduce dependency on single suppliers, and optimize paste quality based on seasonal tomato profiles.

4. Assess the Level of Automation

Automation significantly impacts labor costs, consistency, and operational efficiency. Choose a level of automation that aligns with your workforce availability and production goals.

• Basic Automation: Semi-automatic lines with manual feeding and monitoring—suitable for small to mid-sized operations
• Advanced Automation: Fully automated systems with PLC controls, real-time sensors, auto-feeding conveyors, and robotic packaging
• Features like SCADA integration allow remote monitoring and data logging for quality assurance

Higher automation reduces human error, improves traceability, and enhances food safety compliance—key advantages for large-scale or export-oriented producers.

5. Prioritize Integrated Quality Control Systems

To maintain brand integrity and comply with food safety regulations (e.g., HACCP, ISO 22000, FDA), your production line should include built-in quality control mechanisms:

• In-line Brix, pH, and temperature sensors for real-time monitoring
• Critical Control Point (CCP) tracking at key stages (washing, heating, filling)
• Automated metal detection and foreign object inspection systems
• Data recording for batch traceability and audit readiness

These features minimize the risk of contamination, ensure regulatory compliance, and reduce the likelihood of costly product recalls.

6. Optimize Layout and Hygienic Design

An efficient plant layout enhances workflow, reduces cross-contamination risks, and simplifies cleaning and maintenance.

• Choose a linear or U-shaped layout that follows a logical flow: reception → washing → crushing → cooking → concentration → filling → packaging
• Ensure sufficient spacing between units for operator access and cleaning
• Select equipment made from food-grade stainless steel (AISI 304/316) with smooth, weld-free surfaces
• Verify compliance with hygiene standards such as 3-A Sanitary Standards or EHEDG

Proper drainage, CIP (Clean-in-Place) systems, and dust-proof electrical components further enhance safety and reduce downtime.

Selection Factor	Key Considerations	Recommended Features	Potential Risks of Poor Selection
Processing Capacity	Peak season volume, scalability	Modular design, 10–20% buffer capacity	Production bottlenecks, spoilage
Product Quality	Brix level, color, shelf life	Multi-effect evaporator, aseptic filler	Inconsistent batches, customer complaints
Variety Flexibility	Different tomato types and sizes	Adjustable pulpers, programmable settings	Limited sourcing options, lower yield
Automation Level	Labor availability, production scale	PLC control, SCADA, auto-packaging	High labor costs, inconsistent output
Quality Control	Regulatory compliance, brand protection	In-line sensors, traceability software	Product recalls, legal issues
Hygienic Design	Cleaning efficiency, contamination risk	Stainless steel, CIP system, 3-A certification	Microbial growth, failed audits

7. Research Supplier Reputation and Support Services

A reliable supplier is as important as the equipment itself. The right partner provides technical expertise, timely service, and long-term support.

• Check customer reviews, industry reputation, and years of experience in tomato processing
• Request references from existing clients processing similar volumes or products
• Verify availability of after-sales services: installation, operator training, preventive maintenance, and spare parts
• Ensure prompt technical support—on-site or remote—for minimizing downtime
• Look for suppliers offering factory acceptance testing (FAT) before shipment

Consider suppliers who offer turnkey solutions, including engineering, layout planning, and commissioning support.

Expert Tip: Before finalizing a purchase, visit a working facility using the same production line. Observing real-world performance helps evaluate reliability, ease of operation, and maintenance requirements under actual conditions.

Additional Recommendations for Long-Term Success

• Conduct a total cost of ownership (TCO) analysis, including energy consumption, water usage, and maintenance
• Ensure compatibility with renewable energy sources (e.g., solar thermal for evaporation)
• Train staff thoroughly on operation, safety, and sanitation procedures
• Implement a preventive maintenance schedule to extend equipment lifespan
• Stay updated on food safety regulations and technological advancements in processing

Investing in a tomato paste production line is a strategic decision that requires careful evaluation of technical, operational, and financial factors. By prioritizing capacity, quality, automation, hygiene, and supplier reliability, you can build a robust, efficient, and future-ready processing operation that delivers consistent, high-quality tomato paste to meet market demands.

Tomato Paste Production Line: Frequently Asked Questions

Q1: What are the key processing stages in a tomato paste processing line?

The production of high-quality tomato paste involves a carefully controlled sequence of processing stages designed to preserve flavor, color, and nutritional value while ensuring food safety and consistency. The primary steps include:

• Sorting: Fresh tomatoes are inspected and sorted to remove overripe, damaged, or unripe fruits, ensuring only high-quality raw materials enter the production process.
• Washing and Trimming: Tomatoes are thoroughly cleaned using rotating drum washers or spray systems to remove dirt, pesticides, and debris. Stems and calyxes are mechanically trimmed.
• Pulping or Crushing: The cleaned tomatoes are passed through pulping machines that separate the juice and pulp from skins, seeds, and cores, producing a smooth tomato puree.
• Cooking and Concentrating: The puree is heated in steam-jacketed kettles or multi-effect evaporators to reduce water content. This concentration step increases the Brix level (soluble solids) to achieve the desired paste thickness—typically between 22° and 28° Brix.
• Homogenization: The concentrated paste is passed through high-pressure homogenizers to ensure uniform texture, prevent separation, and improve mouthfeel and stability.
• Sterilization (Pasteurization): The paste is rapidly heated to a high temperature (e.g., 90–95°C) and held for a short time (HTST method) to eliminate harmful microorganisms and extend shelf life without compromising quality.
• Filling and Packaging: The sterilized paste is filled into aseptic bags, cans, or bottles under hygienic conditions and sealed to maintain freshness. Common packaging formats include 20–22 kg aseptic bags in boxes for industrial use or smaller retail-sized cans and jars.

Each stage is critical to achieving a consistent, safe, and market-ready product that meets international food standards such as FDA, EU regulations, and HACCP requirements.

Q2: What types of machines are used in a tomato paste production line?

A fully integrated tomato paste production line relies on specialized machinery to automate and optimize each processing stage. Key equipment includes:

• Tomato Sorting Machines: Equipped with optical sensors or manual inspection belts to grade tomatoes by size, color, and ripeness.
• Washing Machines: Rotary drum or spray washers that use fresh or recycled water with brushes to clean tomatoes effectively.
• Trimming and Destemming Machines: Remove stems, leaves, and damaged parts automatically before further processing.
• Pulping Machines: Break down tomatoes into pulp while separating skins and seeds; available in single or multi-stage configurations (e.g., 2-pass or 3-pass pulpers).
• Cooking Kettles or Evaporators: Steam-heated kettles for small-scale operations or industrial-scale falling-film evaporators for efficient concentration with minimal heat damage.
• Homogenizers: High-pressure systems that refine the paste texture and prevent sedimentation during storage.
• Pasteurizers (HTST/UHT): Heat exchangers that apply high-temperature short-time (HTST) or ultra-high-temperature (UHT) treatment to ensure microbial safety.
• Filling Machines: Automatic volumetric or piston fillers that dispense precise amounts into containers under sterile conditions.
• Packaging Machines: Sealers, cappers, labelers, and case packers that prepare the final product for distribution.

Modern lines are often PLC-controlled, allowing for real-time monitoring, data logging, and integration with factory-wide management systems to enhance efficiency and traceability.

Q3: How is quality control ensured in tomato paste production lines?

Maintaining consistent product quality in tomato paste manufacturing requires a comprehensive quality assurance system that spans the entire production chain. Key quality control practices include:

• Raw Material Inspection: Incoming tomatoes are tested for ripeness (Brix level), pH, color, and absence of contaminants or mold. Only tomatoes meeting strict specifications are accepted.
• In-Process Monitoring: Critical parameters such as temperature, viscosity, Brix level, and flow rate are continuously monitored at each stage using sensors and inline analyzers.
• Microbiological and Chemical Testing: Samples are regularly analyzed for pathogens (e.g., Salmonella, E. coli), yeast, mold, and chemical residues to ensure compliance with food safety standards.
• Equipment Calibration and Maintenance: All processing machines are calibrated regularly to maintain accuracy and performance. Preventive maintenance schedules reduce downtime and contamination risks.
• HACCP and GMP Compliance: Production facilities follow Hazard Analysis and Critical Control Points (HACCP) protocols and Good Manufacturing Practices (GMP) to identify and mitigate risks.
• Documentation and Traceability: Full batch records, processing logs, and test results are maintained for traceability, enabling quick recalls if needed and supporting audits.

These measures ensure that every batch of tomato paste meets regulatory requirements and customer expectations for taste, texture, safety, and shelf life.

Q4: What is the difference between tomato puree, tomato paste, and tomato sauce?

While these tomato-based products are often confused, they differ significantly in composition, concentration, and culinary use. Here's a detailed comparison:

Product	Definition & Processing	Tomato Solids (Brix)	Consistency	Common Uses
Tomato Puree	Made by cooking crushed tomatoes briefly; skins and seeds are removed. It is less concentrated than paste and often used as an intermediate product.	10–12° Brix	Smooth, pourable liquid with moderate thickness	Base for soups, stews, and sauces; ingredient in further processing
Tomato Paste	Produced by further cooking and concentrating tomato puree to remove most of the water. It has a deep red color and intense flavor.	22–28° Brix (up to 36° for extra concentrated)	Thick, dense, and non-pourable; holds shape when scooped	Flavor enhancer in sauces, gravies, curries, and canned goods; used in small quantities
Tomato Sauce	A ready-to-use product made from diluted paste or puree, often seasoned with salt, sugar, herbs (e.g., basil, oregano), and spices.	~14° Brix	Thin to medium viscosity; easily pourable	Ready meals, pasta dishes, pizza toppings, and convenience foods

Understanding these differences is essential for food manufacturers and chefs alike, as each product serves a unique role in recipe development and industrial food production. Tomato paste, due to its high concentration, offers superior shelf stability and flavor intensity, making it ideal for long-term storage and export.