For a substitute for 1 tablespoon of tomato paste, simmer 2 tablespoons (30 ml) of plain tomato sauce until it thickens to about 1 tablespoon (15 ml). This quick, one-ingredient swap brings tomato flavor to soups, stews, and sauces, though it will be a little less concentrated than tomato paste.
Ingredients
- 2 tablespoons (30 ml) plain tomato sauce, preferably unsalted or low-sodium
Instructions
- Measure the tomato sauce into a small, heavy-bottomed saucepan or skillet. A small pan gives the sauce enough surface area to evaporate while making it easier to watch a small quantity.
- Set the pan over medium-low heat. Stir frequently as the sauce gently simmers for about 5 minutes. Keep the heat moderate rather than trying to boil it rapidly; a small amount of tomato can scorch quickly around the pan’s edges.
- When the sauce has reduced to about 1 tablespoon and looks thick enough to cling to a spoon, take it off the heat. Let it cool briefly, then use it in place of 1 tablespoon tomato paste. If it still looks thin after 5 minutes, continue cooking in short intervals, stirring often, until it reaches the target texture.
Tips
Use plain sauce when you can. Seasoned pasta sauce can work, but it may contain garlic, herbs, salt, or sugar that will alter the finished dish. If that is all you have, use the same starting amount and reduce it as directed, then taste the recipe before adding more salt or seasoning. Tomato sauce is already seasoned in some places, so check the label rather than assuming it is just tomatoes.
Keep the reduction gentle. This is a small quantity, and a wide pan or high heat can take it from thick to scorched very quickly. Stir with a small spatula, scraping the base and corners. The target is a dense, spoonable tomato concentrate, not a dry paste or a browned crust. If it starts sticking before it thickens, lower the heat.
Adjust for the recipe’s liquid. When you can reduce the sauce separately, do so before adding it. If the recipe is already simmering and extra liquid will not hurt it, you can stir in 2 tablespoons (30 ml) tomato sauce instead and cook the dish a little longer to evaporate the excess. For a quick-cooking recipe, that extra moisture may matter, so a thicker substitute is usually more suitable.
Choose the swap to suit the dish. Tomato paste adds concentrated tomato flavor, color, and body. A thinner substitute can provide the flavor but not quite the same thickness; a sweet or spicy condiment adds its own flavor as well. When the recipe uses only a tablespoon, the difference is often manageable, but taste the finished dish before making further adjustments.
Serving Suggestions
Use the reduced sauce exactly where the recipe calls for 1 tablespoon of tomato paste. It works well in a small batch of soup, a pot of beans, a stew, or a pan sauce, especially when the dish will simmer long enough for the tomato flavor to blend with the other ingredients. Stir it in at the point the paste would normally be added. If the recipe asks you to fry tomato paste briefly with aromatics, add the reduced sauce and cook it for a short time while stirring; it may splutter more than paste because it retains some moisture.
For a tomato-forward sauce, the substitute is useful when paste is there to deepen the flavor rather than provide the main body. If it is going into a very thick curry, braise, or concentrated gravy, account for the little extra moisture and give the dish time to reduce. Taste near the end: a pinch of salt, a little black pepper, or the herbs already used in the recipe may help bring the flavors together, but do not add extra seasoning automatically.
Variations
Tomato purée or passata: If you have a smooth, pourable tomato purée or passata, use 2 tablespoons (30 ml) and reduce it to about 1 tablespoon (15 ml) by the same method. Product names and thickness vary by country and brand, so go by consistency rather than the label alone. If yours is already thick, it may need less time; if it is watery, it may need longer. The result is usually a straightforward tomato-flavored replacement.
Crushed or chopped canned tomatoes: Measure 2 tablespoons (30 ml), preferably including some of the tomato solids, and cook them down until thick. Crush the pieces with the back of a spoon as they soften. This gives a less smooth, sometimes slightly chunkier substitute, so it suits soups, stews, and rustic sauces better than a silky pan sauce. Draining off some loose liquid first can shorten the reduction time.
Ketchup: In a pinch, use 1 tablespoon (15 ml) ketchup directly in a savory recipe. It does not need reducing, but it is sweeter, tangier, and more seasoned than tomato paste. It is most useful in dishes where those flavors will not seem out of place, such as a quick barbecue-style sauce or a strongly seasoned stew. Avoid adding extra sugar or vinegar until you have tasted the dish.
Tomato-free option: If the recipe needs color and savory depth more than a specifically tomato flavor, 1 tablespoon (15 ml) red pepper paste can work in some soups, stews, or braises. It changes the flavor noticeably and may bring heat, salt, or sweetness depending on the product. Start with a modest amount if it is strongly seasoned, and do not treat it as an exact match in recipes where tomato is the defining flavor.
Sun-dried tomato option: Finely mince 1 tablespoon (about 8 g) oil-packed sun-dried tomatoes and stir them into a robust sauce or stew. They add a concentrated, chewy tomato flavor, but the texture is not as smooth as paste and the oil can affect the dish. This is better for recipes that can accommodate small pieces than for a smooth soup or delicate sauce.
Storage and Reheating
For the best texture, make only what you need and add it to the recipe promptly. If you have leftover reduced tomato sauce, transfer it to a clean, covered container and refrigerate it within 2 hours. Keep it refrigerated for 3 to 4 days. Labeling the container with the date helps you keep track of this small leftover portion. Do not leave it at room temperature for extended storage.
You can freeze the cooled substitute in a small, freezer-safe container or in a measured portion tray, then move the frozen portions to a sealed freezer bag. For best quality, use within about 2 to 3 months. Thaw a portion in the refrigerator or add it frozen to a simmering soup or sauce, allowing it to heat through. Freezing may change the texture slightly, but that is usually unnoticeable once it is stirred into a cooked dish.
To reheat a refrigerated portion, warm it in a small pan over low heat, stirring, or microwave it in short bursts in a covered microwave-safe dish. Add a few drops of water if it has become overly thick. USDA food-safety guidance says leftovers should be reheated to 165°F (74°C); for a very small portion, stir well and check the temperature carefully if using a food thermometer. Discard it if it has been left out longer than 2 hours.
Frequently Asked Questions
Can I use tomato sauce instead of tomato paste without reducing it?
Yes, if the recipe has enough liquid and simmering time to absorb the difference. Use 2 tablespoons (30 ml) sauce for each 1 tablespoon of paste and expect a thinner result. For a quick-cooking dish or a recipe where thickness matters, reduce the sauce first so you do not add as much extra moisture.
What is the closest substitute for exactly 1 tablespoon of tomato paste?
Reducing 2 tablespoons (30 ml) of plain tomato sauce or smooth tomato purée to about 1 tablespoon (15 ml) is a practical close match. The flavor will not be quite as concentrated as commercial tomato paste, but the reduced texture and tomato flavor make it more suitable than using the same volume of thin sauce.
Can I use ketchup for tomato paste?
Use 1 tablespoon (15 ml) ketchup for 1 tablespoon of tomato paste when you need a quick pantry swap. It is sweeter and more tangy, and it often contains extra seasonings, so it can change the flavor of a delicate recipe. It is more appropriate in strongly flavored sauces and stews than in a dish where clean tomato flavor is important.
Can I use fresh tomatoes?
Yes, but fresh tomatoes contain plenty of water and need cooking to concentrate. Chop a small tomato, cook it in a pan until soft, then keep simmering until the mixture is thick and close to 1 tablespoon in volume. The amount and time vary with the tomato’s size and juiciness, and the result may be less concentrated than paste. This option is most useful when you have time to cook it down.
How much tomato sauce should I use for 1 tablespoon of tomato paste?
Start with 2 tablespoons (30 ml) of tomato sauce and reduce it by half to about 1 tablespoon (15 ml). If you add the sauce directly to a dish instead, use the same 2 tablespoons but allow for the extra liquid. The exact reduction time depends on the pan and how watery the sauce is, so use thickness and volume as your guide.
Will this substitute work in every recipe?
It works in many soups, stews, braises, bean dishes, and sauces, but no substitute is identical. Tomato paste is especially concentrated, so a recipe that relies on it for deep tomato flavor or a very thick consistency may taste lighter with sauce. For a small quantity in a well-seasoned dish, the difference is usually less noticeable; choose a reduced substitute and taste before serving.
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