Tomato paste adds distinct acidity and strong umami to a dish; pepper paste is less acidic, with a sweet, fruity flavor, a darker color, and a level of heat that depends on whether it is sweet or hot. Pepper paste is usually saltier and burns more quickly when sautéed. When the two pastes are substituted for each other, a dish’s flavor, color, and saltiness all change.
The flavors of the two pastes come from their ingredients. Tomato paste is made by boiling tomatoes and evaporating their liquid, so it carries concentrated fruit acids from the tomato; it tastes sour when raw and deep and full after sautéing. Pepper paste is made from red peppers; peppers are much less acidic than tomatoes, and their flavor is sweet, mildly smoky, and fruity. Sweet pepper paste adds only this flavor, while hot pepper paste adds a distinct heat as well. That is why the sweet or hot label matters.
Salt is the least familiar difference between the two pastes. The pastes are preserved with salt, and homemade and regional pepper pastes in particular can be much saltier than tomato paste. That is why replacing tomato paste with pepper paste in a recipe increases the saltiness of the dish. In dishes that contain paste, add salt only after sautéing the paste and adding liquid, tasting as you go. For packaged paste, check the salt or sodium line on the nutrition label; for paste bought loose, taste a small piece before deciding.
They also behave differently when sautéed. Pepper paste is denser and contains more sugar; it thickens, sticks, and burns faster in the pan than tomato paste. That is why it should be sautéed for less time over slightly lower heat. Tomato paste, on the other hand, can easily be sautéed for 1–3 minutes, during which its acidity mellows noticeably. If using the two pastes together, sauté the tomato paste first, add the pepper paste during the last half minute, and then immediately add liquid.
Their colors also differ. Tomato paste gives a dish a bright, orange-tinged red. Pepper paste gives it a darker, burgundy-like red, and when sautéed, that color transfers easily to the oil. The dark red color of Southeastern Turkish bulgur pilaf, kisir (Turkish bulgur salad), içli kofta (Turkish stuffed bulgur dumplings), and dips comes largely from pepper paste. Choose tomato paste for a light-colored, fresh-tasting sauce; choose pepper paste for a deeply colored, full-bodied base.
The two pastes are used together in many dishes, and this lets them make up for each other’s shortcomings: tomato adds acidity and umami, while pepper adds sweetness and color. A half-and-half blend gives a balanced result in meatball mixtures, sautéed dishes, and stews. In a recipe that does not have pepper paste, you can get close to its flavor with tomato paste, a little red pepper flakes, and a pinch of sugar. Conversely, if you use only pepper paste instead of tomato paste, add a few drops of lemon juice to make up for the missing acidity.
A Note for Readers
This content is for informational purposes only and is not a substitute for medical advice. Consult your doctor before making any decision about your health.