What Is Tomato Paste?
Tomato paste is a thick, dark red tomato puree made by boiling ripe tomatoes, straining out the skins and seeds, and then evaporating most of the liquid to thicken it. It is one of the most essential ingredients in Turkish cuisine.
Thanks to its thick consistency and concentrated flavor, even a small amount adds a distinct tomato color, a sweet-tart flavor, and body to dishes. Salted (brined-style) and unsalted varieties are available.
Tomato Paste Nutrition
Since its water has evaporated, tomato paste is more concentrated than fresh tomatoes; 100 grams contains approximately 82 kcal and high amounts of potassium and lycopene. However, it is used in small amounts in dishes. Salted varieties may be high in sodium; check the label.
How Should Tomato Paste Be Used?
Tomato paste is concentrated, so it is used in small amounts; it is usually briefly sautéed in oil to bring out its flavor and remove its raw taste. If using a salted variety, adjust the amount of salt added to the dish accordingly.
This information is general; tomato paste is a food and is not a substitute for medical treatment.
How to Choose Tomato Paste
Good tomato paste is a vivid dark red, thick, has a simple ingredient list with a high tomato content, and is within its freshness date. Avoid products that have darkened, smell spoiled, or contain excessive additives.
- It should be vivid dark red and thick
- The ingredient list should be simple, with a high tomato content
- Check the label for salt and additives
How to Store Tomato Paste
Store unopened tomato paste in a cool, dark place; after opening, keep it covered in the refrigerator and cover the surface with a thin layer of oil or plastic wrap to prevent mold. Using a clean spoon helps delay spoilage.
Using Tomato Paste in the Kitchen
Tomato paste is used most often in soups, stews, rice dishes, meatball mixtures, sauces, and stuffed-vegetable fillings. It is usually briefly sautéed with onion in oil to bring out its flavor; even a small amount adds a distinct tomato color and flavor to a dish.
Why Is Tomato Paste Sautéed?
A brief sauté removes the paste’s raw, sour taste, deepens its aroma, and brings out its color; that is why, in many recipes, liquid is added after the paste has been briefly sautéed in oil.
Frequently Asked Questions
Is tomato paste the same as tomato puree?
No. Tomato paste is much more concentrated and thicker, while tomato puree is more fluid and less concentrated. Use a small amount of paste and a larger amount of puree.
Why does tomato paste get moldy?
After opening, exposure to air and moisture can cause mold to develop on its surface; covering the surface with oil or plastic wrap and storing it in a sealed container in the refrigerator delays this.
Unsalted or salted tomato paste?
Unsalted tomato paste is more suitable for people monitoring their salt intake; if using salted paste, reduce the additional salt added to the dish. Choose according to your dietary needs.