If you are out of tomato paste, plain tomato sauce or passata reduced on the stove is a dependable substitute; ketchup, crushed tomatoes, and fresh tomatoes can also work with adjustments. This recipe simmers tomato sauce until concentrated, giving you a thicker, more tomato-forward swap for soups, stews, sauces, and braises.
Ingredients
- 1 cup (240 ml) plain, unseasoned tomato sauce or passata
Choose a smooth tomato sauce or passata without added herbs, sugar, or salt when possible. Passata is strained tomato, while tomato sauce may be thinner or seasoned depending on the product and region. Starting with a plain product makes this substitute easier to fit into recipes that already have their own seasoning. This small batch reduces to about ⅓ cup (80 ml), enough to replace roughly 2 to 3 tablespoons (30 to 45 ml) of tomato paste, depending on how thick it becomes.
Instructions
- Pour the tomato sauce or passata into a small, wide saucepan. A wider pan gives water more surface area to evaporate and usually reduces the cooking time compared with a narrow pot.
- Bring it just to a gentle simmer over medium heat, then lower the heat so it bubbles softly. Simmer uncovered for about 30 minutes, stirring every few minutes. Stir more often as it thickens, since the tomato solids can catch on the bottom of the pan. Avoid a hard boil, which can splatter and scorch.
- Check the texture and volume: the sauce should be glossy, thick enough to mound briefly on a spoon, and reduced from 1 cup (240 ml) to about ⅓ cup (80 ml). If it is still loose, continue simmering and stirring until it reaches that consistency; sauce brands and pan sizes affect how quickly water evaporates.
- Use the concentrated tomato mixture in your recipe, or transfer it to a clean container to cool. Start with 1 tablespoon (15 ml) in place of 1 tablespoon (15 ml) tomato paste. If the tomato flavor needs more intensity, add another ½ tablespoon (7 ml), tasting as you go. Because this replacement may contain more water than commercial paste, reduce another liquid in the dish slightly if its consistency is already right.
Tips
- Match the substitute to the job. Tomato paste is concentrated and adds both tomato flavor and body. If a recipe asks for a small amount to deepen a stew, reduced sauce is usually a good fit. If paste is the main tomato ingredient in a thick sauce, use a more concentrated alternative or simmer the dish longer so excess moisture can evaporate.
- Cook the tomato flavor when the recipe calls for it. Many recipes briefly fry tomato paste in oil before adding liquid. You can stir this reduced substitute into the oil for a minute or two, but watch carefully because it is wetter and can spit. For a sauce that does not need frying, stir it in with the other liquids instead.
- Adjust salt, sugar, and acidity after choosing a substitute. Plain tomato products vary in tartness, while ketchup is typically sweeter and more vinegary. Taste the finished dish before adding extra salt, sugar, lemon juice, or vinegar. A small adjustment is easier than trying to correct an over-seasoned pot.
- Keep the replacement plain until you know the recipe. Garlic, onion, herbs, and chili can be tempting additions, but they may clash with the dish’s existing aromatics or cuisine. Season the final recipe rather than this basic substitute, unless you are making it specifically for a dish with a known flavor profile.
Serving Suggestions
Use the concentrated sauce anywhere a recipe calls for a spoonful or two of tomato paste: lentil soup, bean stew, chili, curry, pasta sauce, braised vegetables, or a pan sauce. For a soup or stew, stir it in with the broth or other liquid, then simmer long enough for the tomato flavor to blend. In a meatless bean or vegetable dish, it can add a deeper tomato base without requiring a full can of tomatoes.
For recipes that start by cooking paste in oil with onion or garlic, add the substitute after those aromatics soften. Stir continuously for about 1 minute (60 seconds), then add the recipe’s liquid. Since reduced sauce is less dense than paste, it will not brown in quite the same way, but cooking it briefly helps remove a little remaining moisture and rounds out its flavor. If the recipe depends on a very thick, glossy sauce, begin with less added broth or water and add more only as needed.
Variations
Tomato sauce or passata without reducing: For a quick swap, use about 3 tablespoons (45 ml) plain tomato sauce or passata for each 1 tablespoon (15 ml) tomato paste. This adds more water, so reduce another liquid in the recipe by about 2 tablespoons (30 ml) when practical, or simmer the dish uncovered to thicken. This is especially convenient in soups and long-simmered sauces where a little extra liquid is easy to manage.
Crushed or canned diced tomatoes: Blend or mash the tomatoes, then use about 3 tablespoons (45 ml) for each tablespoon (15 ml) of paste. They are chunkier and generally more watery, so cook them down first if the recipe needs a concentrated base. Do not pour in the whole can unless the recipe also needs that much tomato and liquid.
Ketchup: Use about 1 tablespoon (15 ml) ketchup for each tablespoon (15 ml) tomato paste when the quantity is small and the flavor suits the dish. Ketchup brings sweetness, vinegar, and often spices, so it works more naturally in barbecue-style sauces, meatloaf mixtures, or quick pan sauces than in a delicately seasoned soup. Reduce or omit other sweeteners and acids until you have tasted the dish.
Fresh tomatoes: Grate or finely chop ripe tomatoes and simmer them until their liquid cooks away. They can provide fresh tomato flavor, but they take longer to concentrate and their water content changes with the season and variety. For the closest flavor to paste, cook them until thick rather than measuring them as though they were already concentrated.
Storage and Reheating
Cool the reduced tomato substitute and refrigerate it within 2 hours of cooking in a clean, covered container. It keeps for 3 to 4 days in the refrigerator. Use a clean spoon each time you take some out, and discard it if it develops mold, an unusual smell, or an unexpected change in appearance. Do not store this homemade substitute at room temperature or treat it as shelf-stable.
For longer storage, freeze it in tablespoon-sized portions in a freezer-safe container or ice-cube tray, then transfer 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 directly to a simmering dish. If reheating the prepared tomato mixture by itself, heat it until steaming hot and stir so it warms evenly. When it is part of a cooked leftover dish, reheat the dish to 165°F (74°C).
Frequently Asked Questions
What is the closest substitute for tomato paste?
Tomato sauce or passata simmered until thick is one of the closest easy substitutes because it keeps the flavor focused on tomato. For the best match, reduce it substantially and use it sparingly at first. A thinner, unreduced product can still work, but it contributes more liquid and less concentrated flavor per spoonful.
Can I use tomato sauce instead of tomato paste without cooking it down?
Yes, particularly in a soup, stew, or sauce that will simmer for a while. As a starting point, use about 3 tablespoons (45 ml) tomato sauce for each 1 tablespoon (15 ml) paste, then reduce another liquid or cook the dish uncovered to account for the extra water. In a quick-cooking recipe, reducing the sauce separately gives you more control over thickness.
Can I substitute tomato puree for tomato paste?
Usually, but check the label because the terms tomato puree, passata, and tomato sauce are used differently in different places. If the puree is smooth and pourable rather than thick like paste, treat it like tomato sauce: use roughly 3 tablespoons (45 ml) per tablespoon (15 ml) paste, or simmer it down first. If the product is already thick and concentrated, start with a smaller amount and taste.
Does ketchup work in place of tomato paste?
It can work when the recipe uses only a small amount and a sweet-tart flavor will not be out of place. Ketchup is not simply concentrated tomato: it usually contains vinegar, sweetener, and seasonings. Start with a 1:1 volume swap, then adjust the recipe’s sugar, vinegar, and salt only after tasting.
Can I leave tomato paste out completely?
Sometimes. If it is a small accent in a dish that already contains tomatoes, broth, vegetables, or spices, you can omit it and taste near the end of cooking. The result may be lighter in color and less rich. If it is a major part of the sauce base, replace it with reduced tomato sauce or passata rather than leaving out the tomato component altogether.
How much of this homemade substitute replaces one can or tube of tomato paste?
This recipe makes about ⅓ cup (80 ml) of concentrated tomato sauce, so it is intended for replacing a few tablespoons, not a whole can or tube. For a larger amount, scale the ingredient and use a wider pan or cook in batches so the sauce reduces evenly. Follow the recipe’s needs rather than assuming every container of tomato paste has the same size.
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