Substitute for 6 oz Tomato Paste: Exact Amounts

To replace one 6-ounce (170 g) can of tomato paste, simmer 2 1/4 cups (540 ml) plain tomato sauce until it reduces to about 3/4 cup (180 ml). The result is a practical stand-in for soups, stews, sauces, and casseroles; it tastes a little less concentrated than paste, so reduce other liquid if the dish needs to stay thick.

This is a useful option when tomato paste is missing but ordinary tomato sauce is in the pantry. Reducing the sauce cooks off water and concentrates its tomato flavor. The exact result can vary with the sauce and pan, so use the finished thickness—not just the timer—as your guide.

Ingredients

2 1/4 cups (540 ml) plain tomato sauce, preferably unseasoned or lightly seasoned

Instructions

Choose a wide pan. Pour the tomato sauce into a wide, heavy-bottomed skillet or saucepan. A wide surface lets moisture evaporate more quickly and evenly than a narrow pot. If your sauce is seasoned, remember that its salt and herbs will become more concentrated as it reduces.
Bring it to a gentle simmer. Set the pan over medium heat and stir as the sauce warms. When small bubbles appear across the surface, lower the heat to medium-low. Avoid a hard boil, which can splatter and scorch the sauce around the edges.
Reduce the sauce. Simmer uncovered for about 20 to 25 minutes, stirring every few minutes and scraping the bottom and corners of the pan. As the sauce thickens, stir more often. Keep the heat low enough that it bubbles gently rather than sticking or spitting.
Check the amount and texture. The reduction is ready when roughly 3/4 cup (180 ml) remains and it is thick enough to mound briefly on a spoon. It should look concentrated, not watery, but it does not need to be as stiff as commercial tomato paste. If more than 3/4 cup remains, continue simmering and check every 2 to 3 minutes.
Use or cool. Stir the reduction into your recipe wherever the tomato paste would go. If the recipe is not ready for it, transfer the sauce to a clean, shallow container and cool it promptly. Because it is looser than paste, start by reducing another liquid in the dish by a few tablespoons if thickness is important.

Tips

Measure the finished reduction. A 6-ounce can is a weight measure, while cups measure volume. For this practical swap, the target is about 3/4 cup of thick reduced sauce, not 6 fluid ounces poured straight from a can. A kitchen scale is optional; if you have one, 6 ounces is about 170 g.
Use a broad pan and keep an eye on the heat. A larger surface speeds evaporation, but sauce can catch quickly once it becomes thick. Stir frequently near the end and lower the heat if you see dark flecks or smell a scorched note. Do not scrape burnt sauce from the bottom into the usable batch.
Account for seasoning. Plain tomato sauce gives you the most control. If yours contains salt, garlic, onion, or herbs, taste the finished reduction before adding extra seasoning to the main dish. Avoid adding salt to the substitute itself; reducing concentrates whatever is already there.
Adjust the recipe’s liquid thoughtfully. Even reduced sauce usually contains more water than tomato paste. If adding it to a stew or braise, use a little less broth or water at first, then add more only if needed. For a recipe that depends on a very thick paste being fried briefly, cook the substitute in the pan a little longer before adding liquid.

Serving Suggestions

Use the reduction in the same kinds of savory recipes that call for a small can of tomato paste. It works especially well in chili, lentil soup, bean stew, tomato-based pasta sauce, meat sauce, and braised vegetables. Stir it into sautéed onions or other aromatics before adding stock or other liquids; a minute or two of cooking helps blend the tomato flavor into the dish.

For a slow-cooked stew or soup, add the substitute where the recipe asks for tomato paste, then check the consistency near the end. If the finished dish seems thinner than intended, simmer it uncovered until some liquid evaporates. In a quick skillet recipe, begin with slightly less broth or water than written and add more gradually. This makes the swap easier to control than trying to correct a watery dish afterward.

The reduced sauce can also stand in for paste in a casserole or filling, though it may add a little extra moisture. If the filling already looks loose, simmer it for a few minutes before assembling the casserole. The substitute has a brighter, saucier character than paste, so expect a small difference rather than an identical flavor.

Variations

Use tomato purée. Tomato purée is often smoother and may be thicker than tomato sauce, but brands vary. Start with about 1 1/2 cups (360 ml), simmer it uncovered, and reduce until you have approximately 3/4 cup (180 ml) of thick tomato concentrate. Check early because purée can reach the target sooner than a thinner sauce. Its flavor is usually closer to cooked tomatoes than to a highly concentrated paste.

Use crushed tomatoes. Blend 2 1/4 cups (about 540 ml) crushed tomatoes until fairly smooth, then simmer and reduce them to about 3/4 cup (180 ml). This option can be more textured and may take longer if the tomatoes are especially watery. It is suitable for stews and rustic sauces, but strain out seeds if a smooth texture matters.

Use ketchup only in a pinch. Ketchup is much sweeter, tangier, and more seasoned than tomato paste, so it is not a direct one-for-one flavor match. For a recipe that uses tomato paste as a background ingredient, try 1/2 cup (120 ml) ketchup in place of the 6-ounce can, then reduce or omit other sweeteners and acidic ingredients as appropriate. It is a less suitable choice for dishes where a savory, concentrated tomato flavor is central.

Use tomato powder if available. Follow the package directions to reconstitute enough powder to make roughly 3/4 cup (180 ml) of thick paste-like mixture. Powder brands differ in strength, so the label is a better guide than a universal spoon measurement. This option can be convenient when you need a thick mixture without simmering sauce, though the flavor may not match every brand of canned paste.

Storage and Reheating

Use the reduction right away, or refrigerate it in a covered container within 2 hours of cooking. Keep it cold and use it within 3 to 4 days. Mark the container with the date, particularly if you are storing it alongside other sauces. Do not leave it at room temperature for extended storage, and do not treat it as shelf-stable just because it has been reduced.

For longer storage, freeze the cooled reduction in a freezer-safe container or in small portions in an ice-cube tray. Once solid, transfer the portions to a sealed freezer bag or container and label it. Use frozen portions within about 3 months for best quality. Thaw in the refrigerator or add a frozen portion directly to a hot soup or sauce, allowing it to melt fully as the dish cooks.

If reheating a refrigerated portion on its own, warm it in a small saucepan over low heat, stirring often and adding a splash of water if it has become too thick. Reheat leftovers to 165°F (74°C), checking with a food thermometer. If you have mixed the reduction into a larger dish, refrigerate that dish within 2 hours and follow the usual 3-to-4-day refrigerator window for cooked leftovers.

Frequently Asked Questions

How much tomato sauce replaces a 6-ounce can of tomato paste?
Start with 2 1/4 cups (540 ml) tomato sauce and simmer it until about 3/4 cup (180 ml) remains. The reduction makes a thick, usable substitute. If you pour the full 2 1/4 cups into a recipe without reducing it, the extra liquid can make the dish thinner and the tomato flavor less concentrated.

Can I use tomato sauce without cooking it down?
You can, especially in a soup or stew that will simmer for a long time, but it will not behave exactly like paste. Use about 2 to 3 tablespoons of sauce for each tablespoon of paste as a starting point, and reduce another liquid in the recipe to compensate. For a short-cooking dish, reducing the sauce separately gives a more dependable texture.

Does tomato paste equal tomato sauce by volume?
No. Tomato paste is much more concentrated and thicker than sauce. A 6-ounce can of paste is about 3/4 cup by volume, but 3/4 cup of ordinary tomato sauce is not an equal-strength replacement. The method here starts with more sauce and cooks away much of its water.

Can I use crushed tomatoes instead?
Yes. Blend them if you want a smoother result, then simmer until the volume and thickness are close to the recipe target. Crushed tomatoes can contain more water and pieces of tomato skin or seed, so they may need extra cooking and may leave a more rustic texture than tomato paste.

Will this substitution change the taste of my recipe?
A little. Reduced tomato sauce is generally less dense and may taste brighter or less deeply cooked than tomato paste. Seasoned sauce can also add herbs, garlic, or salt. In a chili, soup, or long-simmered sauce, the difference is usually easier to blend in than in a recipe where tomato paste is the dominant flavor.

What if my recipe calls for only a tablespoon or two of paste?
You do not need to make a full batch. Reduce a smaller amount of sauce in a small pan, or use roughly 2 to 3 tablespoons of tomato sauce for each tablespoon of paste and account for the added liquid. If you make the full reduction, freeze the extra in tablespoon-sized portions for future recipes.

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