What Can I Use to Substitute Tomato Paste?

If you are out of tomato paste, tomato sauce or tomato puree can stand in, but they are thinner and less concentrated. For the closest match, simmer tomato sauce until it is thick and reduced; for a faster swap, use a measured amount of sauce and adjust the other liquid in your dish.

Best Substitutes and Ratios

Tomato paste adds concentrated tomato flavor, acidity, color, and body to a dish, usually in a small amount. The best replacement depends on whether you have time to cook down a thinner tomato product and whether extra liquid will affect the recipe. These ratios are practical starting points; taste and adjust as the dish cooks.

Tomato sauce: Use 3 tablespoons (45 ml) in place of 1 tablespoon (15 ml) tomato paste. It is the easiest pantry swap, but it adds moisture. For a closer texture, reduce the sauce first using the method below.
Tomato puree or passata: Use 3 tablespoons (45 ml) per 1 tablespoon (15 ml) paste. These are smooth and tomato-forward, though usually thinner than paste. Simmer to concentrate them if the recipe needs a thick base.
Crushed or diced canned tomatoes: Use about 3 tablespoons (45 ml) drained tomatoes for each tablespoon (15 ml) of paste. Mash them well or simmer until most of the liquid evaporates. Their texture will remain less smooth unless you blend them.
Ketchup: Use 1 tablespoon (15 ml) for 1 tablespoon (15 ml) tomato paste when the recipe can handle a sweeter, tangier flavor. Ketchup contains sugar, vinegar, and often seasonings, so it is more suitable in a quick sauce or glaze than in a delicately flavored stew.
Sun-dried tomatoes: Use about 1 tablespoon (15 ml) finely minced, oil-drained sun-dried tomatoes in place of 1 tablespoon (15 ml) paste. They bring a deeper, sometimes salty flavor and a noticeable texture; chop them very small or blend with a little warm water.

When a recipe calls for only a teaspoon or two of paste, sauce, puree, or ketchup can usually be added directly. For a larger amount, reducing a tomato product first prevents the dish from becoming unexpectedly thin. If there is no tomato product available, a small amount of roasted red pepper can add color and sweetness, but it does not taste like tomato and should be considered a flavor change rather than a direct substitute.

Ingredients

3/4 cup (180 ml) plain tomato sauce, preferably unseasoned

Instructions

Choose a wide pan. Pour the tomato sauce into a small, wide skillet or saucepan. A wider surface lets water evaporate more efficiently than a narrow pot. If the sauce is already salted or seasoned, that is fine for many savory dishes, but remember that its seasoning will become more concentrated too.
Bring it to a gentle simmer. Set the pan over medium heat until small bubbles appear, then lower the heat to medium-low. Avoid a hard boil, which can splatter sauce onto the stove and make the bottom scorch before the water has evaporated.
Reduce the sauce. Simmer uncovered for about 20 to 25 minutes, stirring and scraping the bottom every few minutes. The exact time depends on the pan width and the original sauce thickness. As it reduces, the bubbles will become slower and thicker, and a spatula drawn across the pan should leave a path that closes slowly.
Check the yield and texture. Take the pan off the heat when the sauce has reduced to roughly 1/4 cup (60 ml) and is thick enough to mound briefly on a spoon. This gives about 4 tablespoons (60 ml), enough to replace 4 tablespoons of tomato paste in a recipe. For a smaller amount, stop earlier and measure what you need.
Use it or cool it. Stir the reduced tomato into your recipe where the paste would have gone. If you are not using it right away, transfer it to a clean, shallow container and cool it promptly before refrigerating or freezing.

This reduction makes a more concentrated substitute than simply pouring sauce into a dish, but it may not be quite as dense or intense as commercial tomato paste. If you are replacing a small amount in soup, chili, braises, or pasta sauce, that difference is rarely a problem. In a recipe where paste is the main tomato ingredient, use the reduced sauce and taste before adding more salt, sugar, or acid.

Tips

Account for added liquid. If you use tomato sauce or puree without reducing it, remove roughly the same volume of broth, water, or other liquid from the recipe when practical. Add the tomato in stages if you are unsure; you can always add more, but a thin stew takes time to reduce.
Let the recipe guide the swap. In a soup or long-simmered stew, a thinner substitute has time to cook down. In a quick skillet sauce or a filling that must stay firm, choose reduced sauce, finely minced sun-dried tomatoes, or a smaller amount of ketchup instead.
Watch the salt and sweetness. Jarred tomato sauce, ketchup, and oil-packed sun-dried tomatoes may already contain salt, sugar, herbs, or vinegar. Taste the finished dish before making the final seasoning adjustments, especially if the recipe also includes stock or salty cheese.
Keep the pan at a gentle simmer. Tomato solids settle and scorch easily as moisture evaporates. Stir more often near the end, turn down the heat if the sauce spits, and remove it as soon as it reaches a thick, spoonable consistency.

Serving Suggestions

Use the reduced sauce anywhere tomato paste would normally be cooked briefly in oil or stirred into a savory base. It works well in chili, lentil soup, vegetable stew, braised beans, meat sauce, curry, and homemade pizza sauce. If a recipe asks you to fry tomato paste for a minute to deepen its flavor, add the reduced substitute and cook it briefly in the same way, stirring constantly so it does not stick.

For dishes that rely on a concentrated tomato flavor, such as a thick pasta sauce or a small batch of tomato gravy, start with the reduced version rather than thin sauce. For a quick soup, a direct sauce substitution is usually convenient; just reduce another liquid slightly. In a recipe with little or no cooking time, use a finely minced sun-dried tomato or a small quantity of ketchup only if its tang and sweetness suit the other ingredients.

Variations

Make a smaller batch: Simmer 3 tablespoons (45 ml) tomato sauce until it measures about 1 tablespoon (15 ml). Use a small pan and keep a close eye on it because a spoonful of sauce can reduce quickly. This is handy when a recipe needs just one tablespoon and you do not want to open or prepare more than necessary.

Use canned tomatoes: Drain 3/4 cup (180 ml) crushed or diced canned tomatoes, then simmer them until thick. Crush diced tomatoes with a spoon as they cook, or blend the reduced mixture for a smooth result. The final amount varies with how much liquid the tomatoes contain, so judge by thickness rather than following the clock alone.

Use tomato puree or passata: Start with 3/4 cup (180 ml) and reduce it to about 1/4 cup (60 ml) for a concentrated, smooth substitute. Passata is strained and generally smooth; tomato puree can vary in thickness by product. Neither should be confused with tomato paste, which is much more concentrated.

Make a quick no-cook swap: If reducing is not practical, use 3 tablespoons (45 ml) tomato sauce or puree for each tablespoon (15 ml) of paste and reduce another liquid in the recipe. This works best in dishes that simmer for a while. For a sweet-and-sour sauce or glaze, ketchup may be more convenient, but start with a little less if sweetness is a concern.

Storage and Reheating

Cool the reduced substitute and refrigerate it within 2 hours of cooking. Store it in a clean, covered container in the refrigerator and use it within 3 to 4 days. Because it contains only tomato sauce, it has no special long-term storage advantage over other cooked tomato preparations; do not leave it at room temperature for extended storage.

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 labeled freezer bag. Use within about 3 months for best flavor and texture. Thaw a portion in the refrigerator or add it frozen to a hot soup or sauce, allowing it to heat through while the dish simmers. If you reheat the substitute by itself, heat it until steaming and stir frequently; discard it if it has been left out for more than 2 hours.

Frequently Asked Questions

What is the closest substitute for tomato paste?
The closest everyday option is tomato sauce or tomato puree reduced until thick. Cooking off the excess water concentrates the tomato flavor and makes the texture more like paste. For a quick swap, use 3 tablespoons (45 ml) sauce or puree for every 1 tablespoon (15 ml) paste, while accounting for the added liquid in the recipe.

Can I use tomato sauce without cooking it down?
Yes. Add about 3 tablespoons (45 ml) sauce for each tablespoon (15 ml) of paste, then reduce another liquid in the recipe if possible. This is most reliable in soups, chili, and stews that simmer long enough for the sauce to blend in. In a fast-cooking dish, the added moisture may make the result thinner.

Can I replace tomato paste with ketchup?
You can use ketchup in a pinch, usually at a 1:1 volume ratio. It is sweeter and more acidic than paste and may include spices, so the finished dish will taste different. It is a reasonable option for barbecue-style sauces, meatloaf mixtures, or glazes, but less ideal when you want an unsweetened tomato base.

Can I use fresh tomatoes instead?
Yes, but fresh tomatoes contain much more water and vary in size and juiciness. Chop or grate them, then simmer until most of the liquid has evaporated and the mixture is thick. As a rough starting point, cook about 1/2 cup (120 ml) chopped tomato down for each tablespoon (15 ml) of paste, then measure and taste; the yield will depend on the tomatoes.

What if I have no tomato products at all?
There is no exact non-tomato replacement. Finely chopped roasted red pepper can add a similar color and some sweetness, while a little paprika can contribute color and a smoky note. These change the dish’s flavor, so use a modest amount and adjust other seasonings rather than expecting a tomato-paste taste.

Will tomato paste and tomato puree work in the same amount?
Usually not. Tomato paste is more concentrated and thicker, so a spoonful of puree contributes more water and less intense tomato flavor. Start with roughly 3 tablespoons (45 ml) puree per tablespoon (15 ml) paste, or reduce the puree until it is thick enough to use in a closer 1:1 volume swap.

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