Are you using tomato paste correctly?

Tomato paste is an absolute pantry must-have—right now!

Why? Because it brings rich, layered flavor and a burst of umami to any dish. It’s sweet, slightly tangy, and incredibly delicious. With just a spoonful, you can elevate your cooking effortlessly and with fewer ingredients. Believe it or not, a tablespoon of tomato paste packs the flavor punch of nearly 100 fresh tomatoes! (Okay, maybe that’s a tiny exaggeration—but only just )

Let’s dive into the ins and outs of making and buying tomato paste, plus the simple, game-changing trick that takes your tomato paste from good to absolutely next-level

How Is Tomato Paste Made?

Making tomato paste is pretty simple, though it does take some time and patience if you want to do it yourself. The process involves cooking tomatoes down until most of the water evaporates and the flavors become wonderfully concentrated.

Here’s a quick rundown of how to make homemade tomato paste:

1. Start with fresh, ripe tomatoes—ones you’d happily eat like apples. (Because why bother if you’re using out-of-season tomatoes from the store?)

2. Chop the tomatoes and simmer them in a pan for about 30 minutes, allowing them to release all their juicy goodness.

3. Push the cooked tomatoes (both chunks and juice) through a food mill or fine mesh strainer to remove skins and seeds.

4. Return the smooth tomato puree to a pot and cook it gently on low heat, stirring often to prevent burning. Let it reduce for roughly 45 minutes.

5. Spread the thickened puree onto a baking sheet lightly coated with olive oil.

6. Bake in a low oven at 200ºF (95ºC) for around 3 hours, stirring frequently to avoid burning or crusting, until the volume is reduced by half.

7. Finally, enjoy spoonfuls of your rich, homemade tomato paste—and hopefully save some to boost your cooking later! 

Feel free to save or copy these steps so you don’t forget them when you’re ready to try! 

Buying Tomato Paste

No worries—store-bought tomato paste works perfectly well, and it’s actually what I use most of the time. 

In the US, you’ll typically find tomato paste either in cans or tubes. Some people swear by tubes because they make it easy to squeeze out just the right amount without any waste. Others prefer cans since they’re usually about a third of the price compared to tubes.

I go with cans myself—more value for your money. For leftovers, I simply transfer the paste to a small airtight jar and store it in the fridge. That way, I can still scoop out small amounts whenever I need without wasting a thing. Sorry, tube fans—this is my secret! 

Whether you choose a tube or a can (though I’m guessing you’re sticking with the can now, right?), it’s best to pick tomato paste with the simplest ingredient list—usually just tomatoes and salt. A little citric acid is okay too. I tend to avoid flavored varieties because, honestly, why let some stale herb mix take over when you can add fresh, vibrant flavors yourself while cooking?

You might not see them often in cans, but there are also double- and even triple-concentrated tomato pastes available. They deliver a more intense tomato flavor, which can be great to have on hand—but definitely not a must-have.

How to Extract More Flavor from Tomato Paste

Ready to take your tomato paste game to the next level? 

If you’re just stirring tomato paste straight from the can into your dish, you’re missing out. Despite being cooked down for hours, tomato paste still carries a raw, slightly flat tomato taste. Why? Because it’s cooked gently and slowly to avoid burning, which also means it doesn’t get the chance to brown. And browning—or caramelization—is where the magic happens: it’s a heat-driven reaction with sugars that unlocks rich, complex flavors.

Here’s the secret: always let your tomato paste tin have some direct, solo time in the pan. A perfect moment is when your onions, celery, or other aromatics are just about done. Make a little well in the center of the pan and add a splash of oil if needed. Spoon in the tomato paste and let it cook undisturbed for about 20 seconds. This gives it a chance to develop those deep, caramelized notes.

Then stir it into your veggies and keep cooking until the paste darkens to a rich, deep red. This step pulls out all the brightness and adds incredible depth.

Once the paste has reached that beautiful maroon color, deglaze the pan with wine, stock, or even water. This loosens all the flavorful browned bits stuck to the bottom—flavor gold you definitely want in your dish.