Tomato Paste

What Is Tomato Paste?

Tomato paste is a thick, dark red tomato paste obtained by boiling ripe tomatoes, straining out the skin and seeds, and then reducing the liquid to concentrate it. It's one of the most fundamental ingredients of Turkish cuisine.

Thanks to its thick consistency and concentrated flavor, even a small amount adds a pronounced tomato color, a sweet-sour flavor, and body to dishes. Salted (brine-type) and unsalted varieties are available.

Nutritional Values of Tomato Paste

Since its water has evaporated, tomato paste is more concentrated than fresh tomato; it provides around 82 kcal per 100 g and high potassium and lycopene. However, it's used in small amounts in dishes. Salted varieties can be high in sodium; the label should be checked.

How Should Tomato Paste Be Used?

Since tomato paste is concentrated, it's used in small amounts; it's usually briefly sautéed in oil to open up its flavor and remove its raw taste. If a salted variety is used, the salt added to the dish should be adjusted accordingly.

This information is general; tomato paste is a food, not a substitute for medical treatment.

How Is Tomato Paste Chosen?

Good tomato paste is a vivid dark red, has a thick consistency, a simple ingredient list (high tomato content), and a suitable freshness date. Products with darkened color, bad smell, or excessive additives should be avoided.

• Should be vivid dark red and thick
• Ingredients should be simple, tomato content high
• Salt and additives should be checked on the label

How Is Tomato Paste Stored?

Unopened paste is stored in a cool, dark place; once opened, it should be kept in the fridge, sealed, and its surface covered with a thin layer of oil or plastic wrap to prevent mold. Using a clean spoon slows spoilage.

Using Tomato Paste in the Kitchen

Tomato paste is used most in soups, stews, rice, meatball mixtures, sauces, and dolma fillings. It's usually briefly sautéed in onion-oil to open up its flavor; even a small amount gives the dish a pronounced tomato color and taste.

Why Is Tomato Paste Sautéed?

A brief sauté removes the paste's raw-sour taste, deepens its aroma, and brings out its color; this is why in most recipes the paste is briefly sautéed in oil before liquid is added.

Frequently Asked Questions

Are tomato paste and tomato purée the same?

They are not the same; paste is much more concentrated and reduced, while purée is thinner and less reduced. Paste is used in small amounts, purée in larger amounts.

Why does tomato paste get moldy?

Once opened, mold can develop on the surface from contact with air and moisture; covering the surface with oil/plastic wrap and storing it in the fridge, sealed, slows this.

Unsalted or salted paste?

Unsalted paste is more suitable for those controlling salt intake; if salted paste is used, the salt added to the dish should be reduced. The choice depends on dietary needs.