All categories
Business & Offices
Electronics & Media
Fashion & Accessories
Groceries & Essentials
Health & Personal Care
Home & Living
Kids & Family
Sports & Outdoors
Search in ZoneOffer
Tomato paste is that small but mighty ingredient that turns a bland dish into something bold and savory. Think of it as concentrated sunshine in a tube or can — a little goes a long way. Whether you’re simmering a stew, building a quick pasta sauce, or boosting the flavor of a soup, tomato paste adds depth, color, and umami. If you cook even a few times a week, keeping a jar or tube on hand is one of those pantry moves that pays off again and again.
Not all tomato products are created equal. Before you click “buy,” it helps to know the difference between tomato paste, purée, passata, and crushed tomatoes. Tomato paste is the most concentrated form — slow-cooked and reduced until thick. Purée is smoother but less concentrated, while passata is strained uncooked tomato often used for light sauces. Crushed tomatoes deliver a chunkier texture. Choosing the right one depends on the role you want it to play in a recipe.
Canned tomato paste typically comes in small cans (commonly around 6 oz), while tube formats are usually between 3 oz and 6 oz. Tubes are brilliant if you use small amounts frequently — no spooning and rewrapping, no waste. Cans can be more cost-effective if you cook larger batches or are buying on sale, but once opened you’ll want to refrigerate or freeze the remainder to avoid spoilage.
If you need a saucier base for simmering, purée or passata are your friends. Purée is cooked and smooth; passata is typically uncooked and strained for a fresh taste. Crushed tomatoes give body and texture when you want bits of tomato in your sauce. You can often substitute one for another with small adjustments—adding a bit of paste to purée thickens and concentrates flavor quickly.
There are established pantry brands and private-label supermarket options that offer excellent value. Look for reputable tomato brands that list simple ingredients: tomatoes, salt, and sometimes citric acid or basil. Brand names like Mutti, Cirio, and large grocery chains’ own labels are commonly well-reviewed for quality. If you prefer organic or specialty options, there are tubes and cans from organic brands that cater to cleaner-label shoppers — they often cost more but can be worth it for taste or ingredient preferences.
Ask yourself how often you cook and how you use tomato paste. If you’re all about quick weekday dinners, a tube will save money and reduce waste. For weekend batch cooking or canning, cans bought on sale make more sense. Check the ingredient list: pure tomato with minimal additives usually means better flavor. Also consider salt levels — low-sodium versions let you control seasoning, while pre-salted pastes can be handy if you’re short on time.
Opened tomato paste will keep in the fridge for several days if stored in an airtight container. For longer storage, freezing is the key. Spoon leftover paste into an ice cube tray, freeze, then transfer cubes to a labeled freezer bag. Each cube is roughly 1 tablespoon — super handy for dropping into sauces, soups, or marinades. Frozen cubes can last several months without losing much flavor.
If you save paste from a can, transfer it to a glass jar and cover the surface with a layer of olive oil to limit air contact; that can extend fridge life by a few days. For freezer storage, use heavy-duty freezer bags or airtight containers, and always label with the date. Thaw quickly in a warm pan or add straight to hot liquids — it melts into sauces in seconds.
Tomato paste is the unsung hero of many fast, flavorful dishes. It’s a natural flavor amplifier: browning a little paste in the pan before adding liquids caramelizes the sugars and creates a richer base. From quick pasta to braises and marinades, here are a few ways to use paste that take under 30 minutes and taste like you cooked all afternoon.
Sear 1 tbsp of olive oil in a pan, add 1 small chopped onion and 2 cloves garlic, and cook until soft. Stir in 3 tbsp of tomato paste and fry for 1–2 minutes until fragrant. Add 1 cup of water and 1 tsp dried oregano, simmer for 6–8 minutes. Toss with 12 oz of cooked pasta, finish with a drizzle of olive oil and grated cheese. You’ll have a sauce with deep flavor from minimal effort.
For soups and stews, a spoonful or two of tomato paste stirred in during the sautéing step adds a roasted tomato background that brightens the whole pot. It’s especially useful in beef stews, chili, and vegetable soups where it rounds out the savory notes without making the dish overtly tomatoey.
Mix 4 tbsp tomato paste with 2 tbsp water, 1 tsp sugar, 1 tsp dried oregano, 1 tsp garlic powder, and salt to taste. Spread on pizza dough for a quick, concentrated sauce that bakes into a perfect base. This method saves time and keeps the sauce from making the dough soggy.
When comparing tomato paste products, keep labels simple. The best items list just tomatoes and perhaps salt or citric acid. Watch out for added sugar, extra oils, or long lists of preservatives if you’re aiming for a clean pantry. Nutritional info is useful too — if you’re watching sodium intake, look for low-salt alternatives or tubes that let you control portion size.
Out of tomato paste? No problem. Two common substitutes are tomato purée or crushed tomatoes reduced on the stove, and canned tomatoes blended and simmered until thick. Use 3 tbsp of purée reduced by simmering to replace 1 tbsp of tomato paste. For more precise swaps, keep a simple conversion rule in your head: 1 tablespoon of concentrated paste equals approximately 0.5 oz of puree when reduced.
Deals on tomato paste show up in different ways: multi-pack discounts, buy-one-get-one promotions, and seasonal sales tied to pantry restocks. Comparison sites and price-watch tools help you spot the lowest per-ounce price and alert you when favorite brands go on sale. Buying in bulk can save money if you use paste often — just portion and freeze for later use.
Tubes usually cost more per ounce, but they reduce waste and are convenient for regular small uses. Cans are cheaper per ounce — look for multi-can packs or store-brand variants for extra savings. If price is your main concern, stack coupons or wait for grocery promotions, but if convenience or reducing food waste matters, tubes may be worth the slightly higher cost.
Tomato paste is nutrient-dense: it’s rich in lycopene, vitamins, and concentrated flavor with relatively few calories. If you’re watching sodium or sugar, compare labels — some pastes include added salt or sugar to balance acidity. Organic pastes may appeal to those who prefer ingredients without synthetic pesticides. Flavor wise, paste from slow-simmered tomatoes often tastes sweeter and more complex than faster-processed options.
Packaging matters. Tubes generate less waste per use but can be tricky to recycle depending on local facilities. Metal cans are widely recyclable in many areas and often keep well on shelves. If sustainability is a priority for you, look for brands that use recyclable packaging or minimal processing, and consider buying from companies with transparent sourcing practices.
Tomato paste pairs beautifully with basil, oregano, thyme, garlic, and bay leaf. It also interacts well with richer proteins like beef, lamb, or pork: the concentrated tomato accentuates savory, meaty flavors. For vegetarian dishes, combine paste with roasted mushrooms or lentils to create a satisfying umami-rich base.
Low-quality pastes may taste metallic or overly sour. A good paste smells fresh and sweet with a deep tomato aroma. Avoid jars or cans with bulges, leaks, or rust — those are signs the product may be compromised. Trusted brands and reading recent user reviews can steer you away from dud products.
Before adding tomato paste to your cart, consider these quick checks: size and format you’ll use, ingredient simplicity, sodium level, price per ounce, and whether you prefer organic. If you plan to buy on sale, think about freezing portions right away. A little planning at the store saves money and keeps your meals tasting great all week.
Always brown tomato paste in the fat before adding liquids to maximize flavor — that small step caramelizes the sugars and deepens the paste’s profile. Use tubes for frequent small additions and cans when making a big batch. Freeze leftovers in measured portions so you only defrost what you need. With these habits you’ll stretch every ounce and get the most taste for your money.
Tomato paste is a tiny powerhouse that can transform everyday cooking. Knowing the differences between formats, how to store it, and how to use it smartly will save you time and money while improving the flavor of your meals. Whether you prefer tubes for convenience or cans for value, a little planning — and a freezer tray of paste cubes — guarantees you’ll always have the concentrated punch of tomato flavor ready when you need it.
