What Is A Can Of Tomato Paste Used For?

A can of tomato paste sits quietly on pantry shelves, often overlooked until a recipe calls for a tablespoon or two. Yet this concentrated ingredient plays an outsized role in global cuisines, delivering depth, color, and savory richness to dishes where fresh tomatoes would fall short. Understanding how to use tomato paste effectively transforms everyday meals—from weekday stews to weekend roasts—into layered, restaurant-quality creations. More than just a thickened tomato product, it acts as a flavor foundation, a natural thickener, and a source of umami that enhances meats, vegetables, legumes, and grains alike.

The question isn’t whether tomato paste has utility—it’s how best to harness its potential. Unlike tomato sauce or crushed tomatoes, which add moisture and acidity, tomato paste brings intensity. When used correctly, it deepens the overall taste profile without overpowering. Whether you're building a robust Bolognese, simmering Moroccan tagine, or searing a quick stir-fry, knowing when and how to deploy tomato paste makes the difference between flat flavors and complex, satisfying results.

Definition & Overview

Tomato paste is a highly concentrated purée made by cooking down ripe tomatoes for several hours to remove most of their water content. The result is a dense, viscous product with a deep red hue and an intense tomato flavor. Commercially, it's typically produced by passing cooked tomatoes through industrial evaporators until only about 7% to 24% solids remain, depending on concentration standards (U.S. FDA requires at least 24% total soluble solids for “double concentrate” paste).

Originating in Mediterranean and Middle Eastern culinary traditions, tomato paste became widely available in canned form during the late 19th century with advances in food preservation. Today, it’s a staple in pantries across North America, Europe, North Africa, and beyond. Its primary function in cooking is not to replicate the taste of fresh tomatoes but to amplify savoriness, deepen color, and contribute body to liquid-based dishes.

In both home and professional kitchens, tomato paste serves as a flavor base—often sautéed early in the cooking process with aromatics like onions, garlic, and carrots—to unlock its full aromatic potential. This step, known as \"browning\" or \"caramelizing\" the paste, develops rich Maillard reaction compounds that add roasted, almost meaty notes to dishes.

Key Characteristics

Beyond its convenience, tomato paste possesses distinct physical and sensory attributes that define its culinary role:

Characteristic	Description
Flavor Profile	Intensely savory, slightly sweet, with low acidity compared to fresh tomatoes. Develops deeper umami when cooked.
Aroma	Earthy, sun-dried tomato scent; becomes roasted and nutty when browned.
Color/Form	Thick, smooth purée ranging from brick red to dark maroon.
Heat Level	None. Not spicy unless blended with chili ingredients.
Culinary Function	Flavor enhancer, thickening agent, color booster, umami contributor.
Shelf Life (Unopened)	18–24 months in a cool, dry pantry.
Shelf Life (Opened)	5–7 days refrigerated; up to 6 months frozen in portions.

Practical Usage: How to Use Tomato Paste in Cooking

The versatility of tomato paste lies in its ability to integrate seamlessly into diverse preparations. It works equally well in long-simmered braises and quick weeknight sautés. The key is understanding *how* and *when* to apply it.

Sautéing for Depth (The Professional Technique)

One of the most impactful methods is browning tomato paste after softening aromatics. After sweating onions, garlic, or celery in oil or butter, add 1–2 tablespoons of tomato paste and cook over medium heat for 3–5 minutes, stirring constantly. As the paste darkens slightly and begins to stick to the pan, it undergoes caramelization and Maillard reactions, developing complex, roasted flavors.

This technique is essential in dishes like:

• Beef bourguignon
• Lentil dals
• Chicken tikka masala
• Vegetable ragù

Once the paste is toasted, deglaze the pan with wine, stock, or water to lift the flavorful fond, incorporating those deep notes into the entire dish.

Thickening Sauces and Stews

Because tomato paste contains minimal water, it increases viscosity without diluting flavor. Adding 1–2 teaspoons per cup of liquid helps stabilize emulsions and gives body to soups, gravies, and curries. Unlike flour or cornstarch, it contributes taste as well as texture.

Example: In a creamy tomato soup, stirring in half a tablespoon of paste before adding cream intensifies the tomato character and prevents the soup from tasting watery.

Boosting Umami in Plant-Based Dishes

For vegetarian and vegan cooking, tomato paste adds a savory backbone that mimics the depth found in meat stocks. Combined with soy sauce, miso, or mushrooms, it enhances dishes like lentil loaf, mushroom risotto, or eggplant Parmesan.

Pro Tip: Freeze leftover tomato paste in 1-tablespoon portions using ice cube trays. Once solid, transfer cubes to a freezer bag. This allows precise use without waste—ideal for recipes calling for small amounts.

Marinades and Dry Rubs

Though less common, tomato paste can be included in marinades for meats like lamb, beef, or poultry. Its sugars aid browning, while its acidity tenderizes proteins gently. Mixed with olive oil, garlic, and herbs, it forms a sticky coating that adheres well during grilling or roasting.

In dry rubs, dehydrated tomato paste powder (available commercially or made by drying paste and grinding) adds color and tang without moisture.

Variants & Types

While standard canned tomato paste dominates supermarket shelves, several variations exist, each suited to specific applications:

• Double-Concentrated Tomato Paste: Thicker and more intense than regular paste, requiring less volume. Ideal for commercial kitchens or high-volume cooking. Check labels for “double strength” or “extra concentrate.”
• Organic and Fire-Roasted Paste: Made from organically grown tomatoes or briefly charred before processing. Fire-roasted versions add subtle smokiness, excellent in chili or Southwest-style dishes.
• Tube-Packed Tomato Paste: Sold in squeezable tubes (common in Europe), this version stays fresh longer once opened—up to 30 days refrigerated. More expensive but reduces waste.
• Dried Tomato Paste Powder: Dehydrated and ground, used as a seasoning or thickener in spice blends, soups, and rubs. Dissolves instantly in liquids.
• Homemade Tomato Paste: Prepared by slow-roasting tomato purée for 4–6 hours until reduced by 80%. Offers superior freshness and control over additives.

Type	Best For	Storage (After Opening)
Canned (Regular)	General-purpose cooking	Refrigerate: 5–7 days
Canned (Double-Concentrate)	Rich sauces, long simmers	Refrigerate: 5–7 days
Tube Paste	Occasional use, precision dosing	Refrigerate: Up to 30 days
Tomato Paste Powder	Dry rubs, instant soups, shelf-stable storage	Pantry: 12+ months
Homemade Paste	Gourmet applications, seasonal batches	Freeze: 6 months | Refrigerate: 2 weeks

Comparison with Similar Ingredients

Tomato paste is frequently confused with other tomato products. While they share a common origin, their uses differ significantly:

Ingredient	Texture	Water Content	Primary Use	Substitution Ratio
Tomato Paste	Thick, spreadable	Low (~58%)	Flavor base, thickener	1:1 (paste only)
Tomato Sauce	Fluid, pourable	High (~90%)	Base for soups, pastas	Use 3x volume + reduce
Tomato Puree	Smooth, semi-thick	Moderate (~70%)	Intermediate reduction stage	2:1 (puree:paste)
Crushed Tomatoes	Chunky, juicy	Very high	Main ingredient in stews	Not recommended
Sun-Dried Tomato Paste	Dense, oily	Very low	Specialty spreads, antipasti	Adjust for oil/salt

“Tomato paste isn’t just about tomatoes—it’s about transformation. A spoonful properly browned does more for a sauce than a cup of canned tomatoes ever could.” — Chef Elena Moreno, Culinary Instructor, Institute of Mediterranean Cuisine

Practical Tips & FAQs

How much tomato paste should I use?

Start with 1 teaspoon to 1 tablespoon per serving, depending on the dish size and desired intensity. Recipes usually specify, but adjustments can be made during cooking. Remember: a little goes a long way.

Can I substitute tomato paste with ketchup?

No—not reliably. Ketchup contains vinegar, sugar, and spices, altering both flavor and balance. Using it as a replacement introduces sweetness and acidity unsuitable for savory bases. In emergencies, use 2 tablespoons ketchup per 1 tablespoon paste, but omit added sugar and acid elsewhere.

Is tomato paste healthy?

Yes, in moderation. It’s low in calories and fat, rich in lycopene (a powerful antioxidant enhanced by cooking), vitamin C, and potassium. However, some brands add salt or citric acid—check labels if sodium is a concern.

Why do some recipes call for frying tomato paste?

Frying (or sautéing) removes residual rawness and triggers chemical changes that enhance sweetness and depth. Skipping this step can leave a metallic or one-dimensional taste, especially in long-cooked dishes.

Can I make my own tomato paste?

Absolutely. Blend canned or fresh tomatoes, strain through cheesecloth, then simmer uncovered for 3–6 hours until reduced by 75–80%. Stir frequently to prevent scorching. Store in jars or freeze for later use.

What are common dishes that rely on tomato paste?

Global examples include:

1. Chili con Carne: Adds richness and balances beans and meat.
2. Ratatouille: Deepens vegetable medley without adding liquid.
3. Curry Sauces: Blended with coconut milk and spices for body.
4. Shepherd’s Pie: Enhances gravy layer beneath mashed potatoes.
5. Shakshuka: Provides base structure for poached eggs in spiced tomato sauce.
6. Bolognese: One of the \"holy trinity\" elements alongside soffritto and wine.

How do I store leftover tomato paste?

Transfer unused paste to an airtight container and refrigerate for up to one week. For longer storage, portion into 1-tablespoon increments and freeze in silicone molds or parchment-lined trays. Once frozen, transfer to a labeled freezer bag. Avoid leaving open cans in the fridge—metal can leach into acidic contents.

Storage Hack: Press plastic wrap directly onto the surface of tomato paste in a container to minimize air exposure and prevent oxidation (which causes darkening and off-flavors).

Summary & Key Takeaways

A can of tomato paste is far more than a background ingredient—it’s a foundational tool for building flavor, texture, and complexity in countless dishes. By concentrating the essence of tomatoes through prolonged cooking, it delivers unmatched savory impact in small quantities.

Key takeaways:

• Tomato paste is a thick, reduced purée used to enrich, thicken, and deepen dishes.
• Sautéing it with aromatics unlocks roasted, umami-rich flavors critical in professional cooking.
• Different forms—canned, tubed, powdered—offer flexibility based on usage frequency and application.
• It is not interchangeable with tomato sauce, puree, or ketchup due to differences in concentration and composition.
• Proper storage—especially freezing in portions—prevents waste and ensures readiness.
• Its role spans cuisines: from Italian ragùs to Indian curries, African stews to American chili.

Mastering the use of tomato paste elevates everyday cooking from predictable to profound. Whether you’re crafting a simple pasta sauce or orchestrating a multi-layered casserole, treat this humble pantry item with intention. A few extra minutes of attention—browning, measuring, storing wisely—yield exponential returns in taste and satisfaction.

Next time a recipe calls for a spoonful of tomato paste, remember: you’re not just adding an ingredient—you’re laying down the flavor foundation.