Tomato paste adds richness, sweetness, umami, and, of course, tomato flavor to everything it touches. Bring to a boil, then turn down to a gentle simmer, stirring frequently, until reduced to a thick paste. Measure out five times as much crushed or pureed as the amount of tomato paste you'll need into a saucepan. Though the stuff in a tube (or tiny can) is boiled for many hours from fresh tomatoes, you can achieve a similar result much quicker by starting with a can of crushed canned tomatoes or tomato puree. In essence, tomato paste is just crushed, reduced tomatoes. Here are seven tomato paste substitutes you probably have on hand: So if you're staring down a recipe that calls for some paste and need a quick tomato paste substitute, we have your back. The opportunities are endless, but this rich, sweet vermillion substance is just the kind of thing I'm constantly forgetting on my grocery runs. Knead it into bread dough for a ruby-red pop, or add it to tomato sauce to make it even more tomato-y. Just a tablespoon can transform a braise, stew, or soup, imbuing it with an unplaceable but vibrant richness. Made by boiling down tomato juice into smooth, concentrated form, tomato paste is absolutely packed with umami. This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking hotline, and everything in between!
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