Tomato paste is a highly concentrated tomato product made by cooking tomatoes down for an extended time until nearly all the moisture has evaporated, leaving an intensely flavored, thick, deep-red paste. A small amount — often just one or two tablespoons — adds significant tomato richness, natural sweetness, and body to sauces, stews, braises, and soups. Unlike canned tomatoes or tomato sauce, it is not a sauce itself but a flavor booster and thickener.
The concentration process intensifies the tomato's natural sugars, giving tomato paste a slightly caramelized sweetness that raw or canned tomatoes lack. When tomato paste is sautéed directly in oil before other liquid is added, this process (called cooking the paste) develops even deeper, more complex flavors through Maillard browning. This technique is central to many classic Italian-American pasta sauces, bolognese, and slow-cooked braises.
You might need a tomato paste substitute because you have a partially used can that has gone bad, only have other tomato products on hand, or want to use up what you already have. Several alternatives can replicate the concentrated tomato flavor and thickening effect in most recipes.
■Best Substitutes for Tomato Paste
The right substitute depends on whether you need the thickening effect, the concentrated flavor, or both.
| Substitute | Flavor / Texture Match | Swap Ratio |
|---|---|---|
| Tomato sauce (reduced) | Same flavor, less concentrated — simmer down | Simmer ¼ cup tomato sauce to ~2 tbsp to replace 1 tbsp paste |
| Ketchup | Sweeter, thinner, vinegary — convenient | Use 1 tbsp ketchup per 1 tbsp tomato paste (reduce added sugar) |
| Sun-dried tomato purée | More intense, sweeter, slightly different character | 1:1 (blend sun-dried tomatoes with water) |
| Roasted red pepper purée | Different flavor, adds sweetness and body | 1:1 (combines well with small amount of tomato product) |
| Canned crushed tomatoes (reduced) | Chunkier, less concentrated — simmer down well | Simmer ½ cup crushed tomatoes down to ~2 tbsp |
| Tomato purée (reduced) | Lighter than paste, similar flavor base | Use 2–3 tbsp tomato purée per 1 tbsp tomato paste |
| Fresh tomatoes (blended and cooked down) | Most work, great flavor — time-consuming | Cook 2 large tomatoes blended down to ~2 tbsp |
■How to Choose the Right Substitute
For most cooked dishes — pasta sauces, stews, and chilis — reducing tomato sauce or crushed tomatoes is the most effective substitute. Pour the canned tomato product into a heavy pan and simmer over medium heat, stirring frequently, until it has reduced by roughly two-thirds to three-quarters and thickened to a paste-like consistency. This process takes 10–15 minutes but produces a genuinely concentrated tomato flavor that works well in any recipe calling for paste.
For quick meals where you don't want to spend time reducing, ketchup is the most convenient substitute. It is already thick and contains concentrated tomato flavor, though it is considerably sweeter and contains vinegar. Reduce or omit any other sugar in the recipe and use a 1:1 ratio. The vinegar adds a slight tanginess that is often not unpleasant in sauces and glazes. Avoid using ketchup as a tomato paste substitute in dishes with subtle flavor profiles where its sweetness would be out of place.
Sun-dried tomato purée is an underrated substitute that can be superior to tomato paste in some applications. Blending oil-packed sun-dried tomatoes with a small amount of their packing oil creates an intensely flavored, thick paste with complex sweet-savory tomato notes. It works beautifully in pasta sauces, braises, and anywhere a deeper, more concentrated tomato punch is welcome.
■Frequently Asked Questions
How much tomato sauce do I use to replace tomato paste?
Use 3 tablespoons of tomato sauce to replace 1 tablespoon of tomato paste, but simmer it first to reduce and concentrate it. Without reducing, the sauce will make your dish too thin and the tomato flavor too diluted.
Can I use ketchup instead of tomato paste?
Yes, ketchup can substitute for tomato paste in a 1:1 ratio in most cooked sauces and stews. Keep in mind that ketchup is sweeter and contains vinegar, so reduce any other sweeteners in your recipe and be aware the slight tanginess may come through.
Can I substitute tomato purée for tomato paste?
Tomato purée is thinner and less concentrated than tomato paste. Use 2–3 tablespoons of tomato purée per tablespoon of paste, and reduce the liquid in your recipe slightly to compensate. Or simmer the purée down before adding other ingredients.
What is the difference between tomato paste, tomato sauce, and tomato purée?
Tomato paste is the most concentrated — cooked down until almost all moisture is removed. Tomato purée is blended and lightly cooked but still liquid. Tomato sauce is the thinnest of the three and typically already seasoned. They can substitute for each other with adjustments to quantity and reduction time.
How long does an opened can of tomato paste last?
Once opened, tomato paste lasts about 5–7 days in the refrigerator in an airtight container. To reduce waste, freeze leftover tomato paste in 1-tablespoon portions on a baking sheet, then transfer the frozen portions to a freezer bag. They keep for up to 3 months.
See also: Food Substitutes Guide | Ketchup Substitutes | Sun-Dried Tomatoes Substitutes