Tomato Paste

Tomato paste concentrates tomatoes for depth and richness in recipes.

Flavor

How to use it

Building Flavor. Cook tomato paste in oil to caramelize its sugars, deepening umami and enhancing savory elements.

Thickening Sauces. Tomato paste's pectin and fiber thicken sauces, adding umami from concentrated tomatoes.

Common mistakes

• Too much increases acidity harshness.
• Adding late lacks caramelized flavors.

What goes with tomato paste

• Garlic. Garlic's savoriness boosts tomato paste's umami.
• Eggplant. Tomato paste intensifies eggplant’s umami and sweetness.
• Basil. Basil's sweet anise notes contrast the acidity in tomato paste.
• Olive oil. Olive oil dissolves aroma compounds in tomato paste, intensifying flavors.
• Beef Chuck. Browned tomato paste adds umami and acid to beef braises.
• Red Wine. Tomato paste's umami and red wine's fruit make a deep braising base.
• Onion. Caramelized onion sugars soften tomato paste's sharp tang.
• Oregano. Oregano's volatile oils add herbal complexity to tomato paste.

Try tonight

• Add to a Bolognese sauce.
• Stir into chili for depth.
• Use as a base for pizza sauces.

Storage

Store unopened in a cool place; refrigerate after opening.