Concentrated and robust, tomato paste bursts with intense acidity and sweetness, providing a foundational flavor that transforms dishes. Its thick consistency adds richness and depth to sauces and stews.
Where it comes from
Tomato paste is integral to Mediterranean cuisine, particularly Italian, where it evolved from sun-dried tomatoes. It became popular in the 19th century as canning technology advanced.
In the kitchen
Used as a base for sauces or in braises, tomato paste deepens flavors, enhancing everything from spaghetti sauces to savory braised meats.
Nutrition (per 100g)
82kcalCal
4.3gProtein
0.5gFat
18.9gCarbs
1.6gFiber
Values are AI-estimated, not from a laboratory database
Pairs well with
Olive Oil
Sauté tomato paste in olive oil for a few minutes. The oil smooths out the paste's acidity, creating a rich, savory base.
Garlic
Add minced garlic to tomato paste over medium heat. The garlic's sharpness cuts through the paste's richness, adding depth.
Red Wine
Deglaze tomato paste with red wine. The wine's acidity lifts the paste, enhancing its natural sweetness.
