Tomatopaste

Tomatopaste is a thick, concentrated tomato product used as a flavoring and thickening agent in cooking. It is produced by cooking tomatoes to remove much of their water and concentrating the remaining solids, resulting in a dense paste with intensified color and flavor.

Production and forms: Tomato paste is typically made by washing and crushing tomatoes, cooking them to reduce moisture, and straining to remove skins and seeds. The resulting purée is further simmered until thick. Commercial paste is sold in cans or tubes, and there are standard and double-concentrated variants. Some products include added salt or oil; others are pure tomato with no added ingredients.

Uses: Tomato paste provides color and a concentrated tomato taste to sauces, soups, stews, braises, and gravies. A small amount goes a long way, and it is often rehydrated or diluted with water, stock, or wine as needed to achieve the desired consistency.

Storage and handling: Unopened paste keeps in a cool, dry pantry. After opening, refrigerate in an airtight container and use within about a week, though some tubes remain usable longer. For longer storage, tomato paste can be frozen, or portioned in ice cube trays for convenient use.

Nutrition and labeling: Tomato paste is typically low in fat and calories per serving, with sodium depending on added salt. Ingredients usually include tomatoes and sometimes salt or oil. It is generally gluten-free and suitable for vegetarian and vegan diets, but product labels should be checked for added ingredients or allergens.