Description

Tomato paste is made by cooking tomatoes for several hours, reducing them into a thick, richconcentrate, and then straining them to remove seeds and skins. This process is typically repeated to achieve a dense, deeply flavored paste. Widely used in Italian cuisine, tomato paste is an economical way to thicken, add color, and enrich the flavor of tomato-based sauces, soups, stews, and other dishes. While tomato paste was traditionally made in homes across Italy and the Mediterranean, it is now almost universally produced on a commercial scale. Having tomato paste in your pantry is essential for preparing flavorful and savory dishes. Just a small amount can transform a simple recipe, such as a soup or sauce, into something extraordinary. Since only a tablespoon or two is usually required for most recipes, even a small 6-ounce can often leaves you with leftovers. These leftovers can be refrigerated (if you remember to use them before they spoil) or frozen for future use. An even better option is to switch from canned paste to paste in a tube, which allows for easy storage and convenient use. Below, we’ll discuss why you should consider tomato paste in a tube and how to use it.

The key advantage of using tomato paste instead of other canned tomato products (such as tomato puree, crushed tomatoes, or diced tomatoes) or fresh tomatoes is the concentrated tomato flavor without excess water. This is ideal for recipes where you want a rich taste without a lot of liquid, such as meatloaf or taco filling. Tomato paste can be added early in slow-cooked dishes to develop a deep, complex flavor over time or can quickly enhance the taste in quick, 30-minute weeknight recipes. To maximize its flavor potential, add tomato paste early in the cooking process before incorporating liquids like water, broth, or other tomatoes. This allows the paste to caramelize and deepen in flavor.