What's a Good Substitute for Tomato Paste? Ratios & Tips

A good substitute for tomato paste is tomato sauce simmered until thick and concentrated; use about 3 tablespoons of sauce for every 1 tablespoon of paste if you are adding it straight to a recipe. This quick stovetop method reduces the extra water first, so you can swap the finished concentrate in equal amounts without thinning soups, stews, or sauces.

Ingredients

1 cup (240 ml) plain tomato sauce, preferably unseasoned
1 teaspoon (5 ml) olive oil, optional, for lightly coating the pan

Instructions

Measure the tomato sauce. If it is very watery, pour it into a fine-mesh strainer set over a bowl and let it drain for 2 to 3 minutes; do not press it dry. This small step can shorten the simmer, but it is optional.
Warm the olive oil, if using, in a small, wide skillet or saucepan over medium-low heat. Add the tomato sauce and bring it to a gentle simmer, stirring as it warms. Use a pan with a broad base so moisture can evaporate steadily.
Lower the heat if the sauce bubbles vigorously. Simmer uncovered for about 18 minutes, stirring every few minutes and more often as it thickens. Scrape the base and corners of the pan so the tomato does not catch or scorch.
When the mixture is thick, glossy, and reduced to about 1/3 cup (80 ml), remove it from the heat. It should mound slightly on a spoon rather than run like ordinary sauce. If it is still loose, continue simmering in 2-minute increments, checking frequently.
Cool before measuring and using. This batch makes approximately 1/3 cup (80 ml) of concentrate, enough to replace about 1/3 cup of tomato paste. For a recipe that calls for only a tablespoon or two, use the amount needed and refrigerate or freeze the rest.

Tips

Match the texture, not just the tomato flavor. Tomato paste is concentrated and thick, so an equal volume of ordinary sauce adds considerably more water. Reduce sauce as above for a closer swap, or adjust the other liquid in the recipe if adding sauce directly.
Choose a plain product. A basic tomato sauce or passata gives you control over seasoning. If the only sauce available contains garlic, herbs, sugar, or salt, it can still work, but taste the finished dish before adding more of those ingredients.
Keep the heat gentle. A hard boil can splatter and make the bottom scorch before the sauce has reduced evenly. Stir more often as the mixture thickens, and transfer it to a clean pan if you notice sticking or a burnt smell.
Do not over-reduce it. The concentrate will thicken further as it cools. Stop when it is spoonable and close to the target amount; if it becomes too stiff, stir in water a teaspoon (5 ml) at a time.

Serving Suggestions

Use the cooled concentrate in any savory recipe that calls for tomato paste, measuring it in the same amount as the paste listed. It works well in chili, lentil or bean soup, meat sauce, curry, braises, and the base of a pan sauce. Stir it into the dish where the paste would normally go, then cook it for a few minutes so its tomato flavor blends into the other ingredients.

For a recipe that begins by cooking aromatics, add the concentrate after the onions, garlic, or spices have softened. Stir it around the pan for 1 to 2 minutes before adding broth, water, or other liquids. This lets the tomato cook against the pan and helps integrate its flavor. If the recipe already has a long simmer, the reduced substitute can simply be stirred into the pot with the other ingredients.

When you need a small amount for a quick skillet meal or dressing, the concentrate can also be stirred into mayonnaise, a vinaigrette, or a little broth. Start with less than the recipe’s full amount, taste, and add more as needed; the best balance depends on the salt and acidity of the other ingredients. This is a flavor adjustment rather than a one-for-one replacement for tomato paste in a recipe where thickness is important.

Variations

Use tomato sauce without reducing it. For every 1 tablespoon of tomato paste, add about 3 tablespoons of plain tomato sauce. Because this adds roughly 2 tablespoons of extra liquid, reduce another liquid in the recipe by a similar amount when practical. If the recipe has no liquid to spare, add the sauce early and simmer uncovered until the dish reaches its intended consistency. This option is convenient but less concentrated than the recipe above.

Use passata or puréed canned tomatoes. Passata is smooth strained tomato, while canned crushed or whole tomatoes can be blended until smooth. Both are suitable starting points for the reduction method. Canned tomatoes may be more watery or have a fresher, chunkier flavor, so strain or simmer them a little longer as needed. A can of diced tomatoes that is not blended will leave pieces in the finished dish.

Use tomato purée. The labels “tomato purée” and “tomato sauce” are not used identically everywhere. Check the jar or can: if the purée is thin and pourable, reduce it; if it is already thick and concentrated, use less and taste as you go. When trying an unfamiliar product, begin with roughly three-quarters of the paste amount, then add more if the dish needs a stronger tomato note.

Use ketchup only in a pinch. Ketchup is thicker than sauce, but it is sweet, tangy, and seasoned, so it changes the flavor of a savory dish. Try about 1 tablespoon of ketchup for each tablespoon of paste, and reduce any added sugar or vinegar in the recipe if appropriate. It is more at home in a quick glaze or barbecue-style mixture than in a delicate soup or classic tomato sauce.

Make a sun-dried tomato paste. For a more intense, slightly sweet alternative, soak oil-free sun-dried tomatoes in hot water until soft, drain them well, and blend to a smooth paste. Start with a smaller amount than the recipe’s tomato paste because the flavor can be pronounced; the result may also be saltier, depending on the tomatoes. This swap changes the character of the dish rather than reproducing the neutral flavor of plain tomato paste.

Storage and Reheating

Cool the concentrate promptly and refrigerate it in a clean, covered container within 2 hours of cooking. It keeps for 3 to 4 days in the refrigerator. Use a clean spoon each time, and discard it if it develops mold, an off smell, or an unusual appearance. Do not leave it at room temperature for extended storage.

For longer storage, freeze small portions in an airtight freezer container or in measured portions in a freezer-safe tray, then transfer the frozen pieces to a labeled freezer bag. For best flavor and texture, use within about 2 to 3 months. Thaw a portion in the refrigerator or add a frozen portion directly to a hot soup, stew, or sauce and stir until it melts in.

This concentrate is usually added to another dish rather than reheated on its own. If warming it separately, heat it gently in a small pan with a teaspoon of water, stirring until hot; avoid scorching the thick tomato mixture. If it has been mixed into a cooked dish, refrigerate leftovers within 2 hours and use them within 3 to 4 days. Reheat leftovers to 165°F (74°C), stirring so they heat evenly.

Frequently Asked Questions

What is the closest substitute for tomato paste?

Tomato sauce reduced on the stove is the closest common pantry substitute because it keeps the tomato flavor while removing much of the extra water. Start with about 3 tablespoons of plain sauce for each tablespoon of paste, then simmer it down until thick. If time is short, use the sauce directly and compensate for its added liquid.

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

Yes, especially in soups, stews, chili, and other dishes that simmer long enough for excess moisture to cook off. Use roughly 3 tablespoons of sauce for each tablespoon of paste, and reduce another liquid by about 2 tablespoons if the recipe’s consistency matters. In a quick-cooking recipe, the uncooked-down sauce may leave the result thinner and less intensely tomato-flavored.

Can I use tomato purée in place of tomato paste?

Often, but check how thick the product is because naming varies by country and manufacturer. A pourable purée needs to be reduced like tomato sauce; a very thick purée may be closer to paste. Add a little at a time and adjust the cooking liquid rather than assuming that every product labeled purée has the same concentration.

Can I use ketchup as a tomato paste substitute?

Ketchup can work in a small amount when it is the only option, but it is sweeter and more acidic and usually contains seasonings. It is not the best choice for dishes where a clean tomato flavor matters. If you use it, start with less than the amount of paste called for and taste before adding sugar, vinegar, or extra salt.

How much tomato sauce replaces one can or tube of tomato paste?

Use approximately three times as much tomato sauce by volume as the paste amount, then reduce it until it is close to the original volume. For example, 1/2 cup (120 ml) of sauce can reduce to about 2 tablespoons plus 2 teaspoons (40 ml), though the exact yield depends on the sauce and pan. For a standard small can or tube, check its stated volume and multiply that amount by about three to estimate the sauce you need.

Does tomato paste have to be browned before adding liquid?

No, but many recipes briefly cook paste in the pan after sautéing vegetables or spices. That step softens its raw, tinny edge and distributes the tomato flavor. Add the reduced substitute at the same point and stir for a minute or two; with an already long-simmered dish, you can simply add it with the other ingredients.

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What’s a Good Substitute for Tomato Paste? Ratios & Tips