What to Use as a Tomato Paste Substitute

Tomato paste substitutes include reduced tomato sauce, tomato purée, crushed tomatoes, ketchup, and sun-dried tomato paste; the best choice depends on how much concentrated tomato flavor your dish needs. For a flexible option, simmer plain tomato sauce until thick and concentrated, then use it in soups, sauces, stews, and casseroles in place of tomato paste.

Ingredients

1/2 cup (120 ml) plain tomato sauce

Instructions

Pour the tomato sauce into a small, wide skillet or saucepan. A wider pan gives moisture more room to evaporate, which helps the sauce thicken evenly.
Bring the sauce to a gentle simmer over medium heat, then lower the heat so it bubbles steadily without splattering. Cook for about 12 minutes, stirring often and scraping the bottom and corners of the pan. Stop when it has reduced to about 2 tablespoons (30 ml) and looks thick enough to mound briefly on a spoon. If your pan or sauce behaves differently, use the volume and texture as your guide.
Use the concentrated sauce right away, or transfer it to a clean container and refrigerate it once it has cooled. This makes about 2 tablespoons, enough to replace 2 tablespoons of tomato paste in a dish.

Tips

Match the form of your tomatoes to the dish. The reduced-sauce method gives you a concentrated, smooth substitute that blends easily into soups and stews. If you use tomato purée or crushed tomatoes without reducing them, they add more liquid. That is usually manageable in a long-simmering recipe, but it can make a quick pan sauce or thick filling too loose.
Think in ratios, not just spoonfuls. For a quick, unreduced swap, start with about 3 tablespoons (45 ml) of tomato sauce for every 1 tablespoon (15 ml) of tomato paste. Add it early so it can simmer and lose some water. If you have time, reduce the sauce first and swap it about 1:1 by volume. Tomato products vary, so taste and adjust rather than assuming every brand has identical concentration or seasoning.
Check salt, sugar, and seasoning before adding more. Plain tomato sauce may already contain salt, while ketchup is noticeably sweeter and often seasoned with vinegar and spices. Reduce other salt or sweetener in the recipe if needed, and taste again near the end. Avoid adding extra salt to the substitute itself when you want it to work in several different dishes.
Give tomato paste time to cook when a recipe calls for it. Paste is often stirred into hot oil or aromatics to deepen its flavor before liquid is added. A reduced sauce can be added at that point too, but it may splatter more and will not brown in quite the same way. Stir gently, and do not scorch it; burnt tomato tastes bitter and can affect the whole pot.

Serving Suggestions

Use the reduced sauce anywhere a recipe needs a small amount of concentrated tomato flavor. Stir it into lentil soup, bean chili, beef or vegetable stew, pasta sauce, curry, braising liquid, or the base for a savory casserole. It adds tomato depth and a little color, but it is not meant to turn a dish into a tomato sauce on its own. In a recipe that calls for one tablespoon of paste, start with one tablespoon of this reduction, then taste once the dish has simmered.

For a quick pan sauce, add the substitute after sautéing onions, garlic, or vegetables and let it cook briefly before adding broth or other liquid. For a slow-cooked stew, you can use ordinary tomato sauce instead and allow the longer cooking time to reduce it. If the recipe is already quite liquid, choose the thickened substitute or reduce another liquid slightly so the finished dish keeps its intended texture.

Variations

Tomato purée: Use about 3 tablespoons (45 ml) purée for each tablespoon of paste if you cannot reduce it first. Purée is usually smoother than crushed tomatoes but still has more water than paste. For a closer match, simmer it in a small pan until it has reduced to roughly 1 tablespoon. This is a good neutral choice for recipes where you do not want added vinegar, sugar, or prominent seasoning.

Crushed or diced tomatoes: Spoon off some excess liquid, then measure about 3 tablespoons (45 ml) for each tablespoon of paste and simmer until thick. Crushed tomatoes leave a slightly textured result; diced tomatoes need to be mashed or blended if a smooth sauce matters. These are practical substitutes in chili, soup, and stew, where a little texture is generally unobtrusive. They are less convenient in a smooth dip or finely textured filling.

Ketchup: Use ketchup sparingly, starting with 1 tablespoon (15 ml) for each tablespoon of paste. It brings sweetness, tang, and seasoning, so it changes the flavor more than plain tomato sauce does. It can work in barbecue-style sauces, meatloaf mixtures, or a quick savory glaze, but it is not the closest choice for an unsweetened pasta sauce or a delicate stew. Taste before adding vinegar, sugar, or extra salt.

Sun-dried tomato paste or fresh tomatoes: Commercial or homemade sun-dried tomato paste is concentrated and can usually replace tomato paste 1:1, though it may taste saltier and more intense. Finely chop or blend sun-dried tomatoes if you have only the whole dried pieces, and loosen them with a little warm water or oil if needed. Fresh chopped tomatoes are a less direct swap: they contain far more water, so cook them down substantially before using them. Their flavor is often brighter and less concentrated, and the final amount depends on the tomatoes and pan.

Storage and Reheating

Refrigerate the cooked substitute within 2 hours, in a clean, covered container. It keeps for 3–4 days in the refrigerator. Because this small batch is concentrated, a shallow container makes it easier to cool promptly. Do not leave it at room temperature for extended storage, and do not treat a sealed jar as shelf-stable. Refrigerate or freeze it instead.

For longer storage, freeze the cooled substitute in tablespoon-sized portions in a freezer-safe container or ice-cube tray, then transfer the portions to a sealed freezer bag. Use within about 2–3 months for best flavor and texture. Thaw a portion in the refrigerator or stir it straight into a simmering dish. If you reheat a stored portion by itself, heat it to 165°F (74°C). If it is going into a hot recipe, stir it in and let the whole dish heat thoroughly.

Frequently Asked Questions

What is the closest substitute for tomato paste?

Reduced plain tomato sauce or tomato purée is usually the closest easy substitute because it keeps the flavor simple and can be cooked down to a similar thickness. Reduce it until concentrated, then use about the same amount by volume as the tomato paste called for. It may still be a little less intense than commercial paste, so taste the finished dish before adding more.

Can I use tomato sauce instead of tomato paste without cooking it down?

Yes, especially in a soup, stew, or sauce that will simmer for a while. Start with roughly 3 tablespoons (45 ml) of tomato sauce for each 1 tablespoon (15 ml) of paste, and account for the extra liquid in the recipe. In a short-cooking dish, reducing the sauce first gives you a thicker result and avoids watering down the texture.

Can I substitute ketchup for tomato paste?

You can, but ketchup is sweeter, tangier, and more seasoned than tomato paste. Begin with about 1 tablespoon (15 ml) ketchup per tablespoon of paste, then taste. It tends to fit best in recipes with other sweet or tangy flavors. In a savory soup or a simple Italian-style sauce, its vinegar and sweetness may stand out, so reduced tomato sauce is a better match.

Can I use tomato purée one-for-one?

Not usually if you want the same texture. Tomato purée is thinner and less concentrated than paste, so a 1:1 spoon-for-spoon swap can make a dish more watery and less tomato-forward. Simmer the purée until it is thick and reduced, then use it in a similar amount; otherwise, use about 3 tablespoons (45 ml) purée for each tablespoon of paste and adjust other liquid as needed.

What can I use if I have no tomato products?

There is no perfect tomato-free replacement, because tomato paste contributes both concentrated tomato flavor and body. In a stew or sauce, a small amount of roasted red pepper purée can add color and thickness, but it tastes sweeter and less acidic. In a dish where tomato is not the central flavor, broth reduced with sautéed aromatics may supply body instead. Use either option cautiously and adjust the seasoning to suit the recipe.

How much substitute should I use for one tablespoon of tomato paste?

If the substitute has been reduced until thick, start with 1 tablespoon (15 ml). If it is an unreduced sauce or purée, use about 3 tablespoons (45 ml), while reducing another liquid if necessary. The correct amount can vary with the product and dish, so use the suggested quantity as a starting point and taste after the ingredients have cooked together.

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