Tomato Paste Substitutes: What to Use and How Much

Yes—tomato paste can be replaced, most easily with tomato purée or tomato sauce that has been cooked down to remove excess water. The best substitute depends on whether your recipe needs concentrated tomato flavor, a thick texture, or simply a little acidity and color.

What tomato paste contributes

Tomato paste is made from tomatoes that have been cooked and concentrated, so a small spoonful delivers more tomato solids and less water than purée, crushed tomatoes, or sauce. It adds deep tomato flavor, a dense red color, body, and some sweetness and acidity. It can also help give soups, stews, braises, and sauces a fuller taste without adding much liquid.

Many recipes briefly cook tomato paste in oil with aromatics before adding broth, wine, or other liquids. This step can deepen its flavor and disperse it through the dish. If you use a thinner substitute, it may add moisture before it develops a similar concentrated taste. If a recipe uses only a teaspoon or tablespoon, the difference may be minor; if it relies on several tablespoons, texture and flavor are more likely to change.

Tomato paste is not a thickener in quite the same way as flour or starch. Its concentrated tomato solids add body, but they do not set a sauce or guarantee a particular consistency. The amount of liquid in the whole recipe and the time allowed for simmering matter too.

Best all-purpose substitute: purée or tomato sauce

For a recipe calling for 1 tablespoon of tomato paste, start with 2 to 3 tablespoons of tomato purée or plain tomato sauce. Simmer it until it thickens and becomes more concentrated, or reduce another liquid in the recipe by roughly the extra amount you added. Purée is often smoother and less seasoned; tomato sauce may already contain salt, herbs, or other ingredients, so check its label before adjusting the recipe.

To reduce the substitute, add it to the pan and cook it over medium heat, stirring regularly, until some of its moisture has evaporated. You can cook it with the onion or garlic if the recipe calls for those ingredients. Keep the heat moderate: a thin tomato product can splatter, and tomato solids can stick or scorch if left unattended. Add broth, water, or other liquids after the mixture has thickened.

There is no exact conversion that works for every product. Purée and sauce vary in thickness, and recipes vary in how much tomato flavor they need. Use 2 tablespoons for a more modest tomato note, or begin with 3 tablespoons when tomato is prominent, then taste and adjust. If the recipe cannot simmer for long, use the thickest unsweetened tomato product available and avoid adding unnecessary liquid.

Other useful substitutes from the pantry

Crushed or canned tomatoes: Use a few tablespoons for each tablespoon of paste, then simmer to reduce the liquid. They are chunkier than paste, so blend them first if a smooth sauce matters. For a dish that already contains plenty of liquid, drain some off or use less.
Ketchup: In a pinch, use about 1 tablespoon in place of 1 tablespoon of paste when the recipe needs only a small amount. Ketchup is sweeter and more vinegary, and often has added salt and spices. It is most suitable in chili, meatloaf mixtures, or barbecue-style sauces where those flavors fit; it is less suitable as the main tomato base of an Italian-style sauce.
Oil-packed sun-dried tomatoes: Finely chop or blend them and use a small spoonful to add concentrated, savory tomato flavor. Drain excess oil first, and remember that the result may be more textured, salty, and intense than paste. Rehydrated dried tomatoes can also be blended with a little of their soaking liquid, though they may taste sweeter or more pronounced.
Tomato powder: This is a concentrated, shelf-stable option, but products differ in strength and texture. Mix it with water according to the package directions to make a paste-like mixture, then add more powder or water gradually. Check whether salt or other seasonings are included.
Fresh tomatoes: Chopped fresh tomatoes can supply tomato flavor, but they contain much more water and vary by season and variety. Cook them until very soft and reduced before using them in place of paste. This takes time and will not always produce the same intensity.
Red pepper paste: This can add color and body, but it does not taste like tomato paste. It may be hot, smoky, or distinctly sweet depending on the product. Use it only when its pepper flavor suits the dish, and start with less than the recipe’s amount of tomato paste.

Choose a replacement by recipe

For a soup or stew, tomato purée, sauce, or crushed tomatoes usually work because the dish can simmer long enough for extra water to evaporate. Start with a modest amount, let it cook for several minutes, and taste before adding more. If the recipe already includes broth, reduce that liquid slightly when using a thinner tomato product.

In chili, a little ketchup can be acceptable because sweetness and vinegar can complement the other seasonings, but it should not automatically replace every tomato ingredient in the recipe. Purée or reduced canned tomatoes are better choices when you want a more straightforward tomato flavor. If using sun-dried tomatoes, chop them finely so they distribute evenly.

For a quick pan sauce or pasta sauce that depends on a spoonful of paste for concentrated flavor, cook purée or sauce down before adding the rest of the liquid. If there is no time to reduce it, use less liquid overall and expect a softer, less concentrated result. For pizza or another preparation where a thick layer must stay in place, choose a thick tomato sauce or purée and reduce it first; a watery substitute can make the base soggy.

In a braise, tomato paste may be one of several ingredients that build the cooking liquid, rather than the main source of tomato flavor. A few tablespoons of purée can stand in, but keep an eye on the amount of broth or wine. In a dry spice rub or a recipe where paste is mixed into a dense filling, a watery substitute may change the texture more noticeably. A little ketchup or rehydrated tomato powder may be easier to incorporate, depending on the other flavors.

Adjust liquid, seasoning, and cooking time

When replacing paste with a less concentrated tomato product, think about both the quantity of tomato and the water it brings along. A useful approach is to add 2 to 3 tablespoons of purée or sauce for each tablespoon of paste, then reduce it before adding other liquids. If you cannot reduce it separately, hold back some broth or water and add it only if the dish becomes too thick.

Taste after the substitute has cooked for a while. Tomato paste can contribute a rounded, concentrated flavor, while a thinner product may taste fresher or more acidic. A pinch of sugar may soften a sharp taste, but it is not always needed; balance acidity with the dish’s other ingredients rather than sweetening automatically. Ketchup and some prepared sauces already contain sugar, salt, vinegar, or herbs, so taste before adding more seasoning.

Watch the pan as the substitute cooks. Stir more often as the mixture thickens, especially in a skillet with aromatics. If it begins to stick before the recipe’s liquid is added, lower the heat or add a small splash of water or broth. Do not try to make a watery sauce disappear over very high heat: it can scorch around the edges while remaining thin in the middle.

Can you leave tomato paste out?

Often, yes, especially if the recipe uses only a small amount and already includes tomatoes, broth, or strongly flavored ingredients. Leaving it out will usually make the result a little less tomato-rich and may make the sauce or stew slightly thinner. You can compensate by simmering uncovered to reduce the liquid, though that may concentrate salt and other seasonings too.

Omitting paste is less noticeable when a recipe has several other sources of depth, such as browned onions, spices, stock, or roasted vegetables. It matters more in a sauce where paste is the main concentrated tomato ingredient. Before leaving it out, check whether you have canned tomatoes, purée, ketchup, or tomato powder that would suit the dish. Avoid adding a substitute simply to preserve the original quantity if it would make the recipe too watery or introduce flavors that do not belong.

Storage and practical buying notes

Unopened tomato paste is generally stored according to the package instructions. Once opened, transfer any unused paste from a can to a clean, covered container and refrigerate it; follow the label for the product’s specific storage guidance. Do not leave opened paste at room temperature for extended storage. If you do not expect to use it soon, freeze small portions in a freezer-safe container so you can thaw only what a recipe needs.

Tube packaging can be convenient when recipes call for only a spoonful at a time, while cans may suit recipes that use a larger amount. Either way, check the ingredient list if you want plain tomato paste rather than a seasoned tomato product. For a substitute, compare more than price: a thin sauce may require extra cooking, while a concentrated product can be used with less adjustment.

Frequently Asked Questions

Can I use tomato sauce instead of tomato paste?
Yes. Start with 2 to 3 tablespoons of sauce for each tablespoon of paste, and simmer it to reduce the extra water. Since some sauces are seasoned, taste before adding salt or herbs.

What is the closest substitute for tomato paste?
Tomato purée or plain tomato sauce reduced on the stove is usually the closest practical option. Both provide tomato flavor, and cooking them down helps bring their texture and concentration closer to paste.

Can I use ketchup in place of tomato paste?
For a small amount, ketchup can work, particularly in chili or a savory sauce. It is sweeter and more acidic than paste, so use it where those differences fit and avoid treating it as a direct replacement in every recipe.

How much tomato sauce equals one tablespoon of tomato paste?
Use about 2 to 3 tablespoons of tomato sauce, then reduce it or cut back on another liquid. The exact amount depends on how thick the sauce is and how strong a tomato flavor the dish needs.

Can I skip tomato paste in a recipe?
Usually, if the recipe uses only a little or includes other tomatoes. The finished dish may be less concentrated and slightly thinner; simmer it longer to reduce excess liquid, and taste before adjusting the seasoning.

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