Canned tomato paste is a pantry essential that delivers bold, concentrated tomato flavor with just a small spoonful. But what exactly is it, and how is it different from tomato puree or tomato sauce? Whether you’re making pasta, soup, or a rich stew, understanding this kitchen powerhouse is key.
Let’s break down the facts, history, and uses of tinned tomato paste—and why that little small can of tomato paste deserves a top spot in your kitchen.
What Is Tomato Paste?
Tomato paste is a thick, smooth paste made by cooking ripe tomatoes for several hours to reduce water content. After cooking, the mixture is strained to remove seeds and skins, then cooked again until it reaches a dense, concentrated form.
Compared to tomato puree, which is thinner and less intense, canned tomato paste offers a deep, umami-packed flavor. This makes it ideal for recipes that require a rich tomato base.
How Is Canned Tomato Paste Made?
Commercially produced tomato paste is made using tomatoes with thick skins and dense flesh, often Roma or paste-type tomatoes. The production process usually follows one of three heat treatments:
1. Hot Break Process
Tomatoes are heated to around 100°C (212°F) to preserve pectin, creating a thick, stable paste. Ideal for ketchup and other condiments.
2. Warm Break
Heated to around 79°C (174°F). This retains flavor but may sacrifice color.
3. Cold Break
Heated to around 66°C (151°F), preserving both flavor and color. This version can be used to reconstitute tomato juice.
History and Traditional Methods
Before industrial processing, tomato paste was made by slowly reducing tomato sauce and drying it under the sun on wooden boards. Once thickened, the paste was scraped off and stored in dense, sun-dried chunks. This old-school method gave the paste a more complex, almost smoky profile.
Tomato Paste vs Puree: Key Differences
Wondering about the difference between tomato paste and tomato puree?
| Feature | Tomato Paste | Tomato Puree |
|---|---|---|
| Texture | Very thick, almost solid | Smooth and pourable |
| Flavor | Intense, sweet, umami | Mild, closer to fresh tomatoes |
| Water Content | Low (highly concentrated) | Higher water content |
| Usage | Flavor booster in sauces, stews | Base for pasta sauce, curries |
| Packaging | Small cans or tubes | 15-28 oz cans (canned tomato puree) |
How to Use Canned Tomato Paste in Cooking
Tomato paste how to use? Oh, it’s simpler than you think.
- Add a spoonful early in the cooking process to build a flavor base.
- Sauté in oil or butter for 1–2 minutes to caramelize and deepen the flavor.
- Mix with broth or water for soups, stews, and sauces.
- Use in chili, meatballs, bolognese, and more for rich, savory depth.
A little goes a long way—just one tablespoon of small can tomato paste can elevate an entire dish.
Is Tomato Puree Tomato Paste?
Short answer: No. While both are made from tomatoes, the main difference is in consistency and concentration. Tomato puree is smoother, lighter, and often used in larger quantities as a base. Tomato paste is a condensed flavor bomb, used in smaller amounts.
Related Terms You Should Know
- Tinned tomato paste: A UK term for tomato paste sold in cans.
- Puréeed tomatoes: A general term; can refer to homemade or canned tomato puree, not to be confused with paste.
- Best tomato puree: Look for pure, unsweetened products if you’re using it as a base.
Final Thoughts
So, what is canned tomato paste? It’s the most intense, flavor-packed tomato product you can keep in your pantry. From building rich sauces to enhancing stews, a small can of tomato paste is a big deal in the culinary world.
Don’t underestimate its size—this tiny can delivers a punch of bold tomato flavor every time.
Information from wikipedia
