Tomato Paste


Tomato paste is a smooth concentrated reduction of tomato sauce, it is usually sold in small 6 oz. cans or flexible tubes of varying size.


Other names: Tomato Concentrate
Translations: Tomātu pasta, Pomidorų pastos, Pasta de tomate, Paradajz paste, Paste cà chua, Pasta pomidorowa, Tomatenpuree, टमाटर का पेस्ट, Tomate, Томатная паста, Τοματοπολτός, معجون الطماطم, 토마토 붙여넣기, Rajský protlak, Tomato paste, 番茄酱, Pasta de Tomàquet, Paradajkový pretlak, Pomodoro, ורסק עגבניות, Tomatpuré, Парадајз пасте, トマトペースト, De pâte de tomate, Tomatenmark, Tomatpuré, Tomatpuré, Pasta de Tomate, Томатна паста, Tomaattipyrettä, Доматено пюре

Physical Description

Extremely thick, bright to dark red in color, and very concentrated in taste.

Colors: Bright to dark red

Tasting Notes

Flavors: Just like tomato
Mouthfeel: Thick, Tart, Sweet
Food complements: Basil, Bay leaf, Thyme, Rosemary, Pasta, Bread, Sharp cheese, Beef, Veal
Wine complements: Red wine, Cabernet savignon, Merlot, Zinfandel
Substitutes: Tomato sauce, Tomato puree

Selecting and Buying

Seasonality: may, june, july, august, september
Peak: june, july, august
Choosing: The best tomatoes available for purchase are vine-ripened tomatoes. Unfortunately, these are the most perishable, which is a reason why most supermarkets purchase green tomatoes and allow them to ripen at the store. These, unfortunately, will never have the flavor or texture of a vine-ripened tomato
Buying: Should be available in any grocery store or farmer's market.
Procuring: Tomatoes grow, flower and produce best when they are planted in the sunniest, hottest part of the garden. In fact, this is one crop that will do well on the south or west side of the home where the plants would get full sun, plus reflection off the foundation or side of the home.

Preparation and Use

Tomato paste can be used to make spaghetti sauce, and also in these recipes: Pakistan Beef Curry, Spaghetti with Tomato Sauce, and Hearty Meat Manicotti.

Conserving and Storing

It's possible to freeze the leftover amount or to buy tomato paste in tubes so you might just squeeze out your desired amount and once done, place it into the refrigerator.


History: It was traditionally made in parts of Sicily, Southern Italy and Malta by spreading out a much reduced tomato sauce on wooden boards. The boards are set outdoors under the hot August sun to dry the paste until it is thick enough, when scraped up, to hold together in a richly colored dark ball.



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