Tomato paste was a staple in our kitchen cupboard growing up. I used to sneak the leftovers straight from the tin (yes, like people do with cake batter!).
But what happens when you’re in the middle of cooking and realise you’re out? There are plenty of easy substitutes for tomato paste, and chances are, you already have at least one of them in your kitchen.
Here’s how to make them work.
Tomato sauce
One of the easiest substitutes for tomato paste is tomato sauce. It’s made from the same base but has a thinner consistency and is usually pre-seasoned with herbs or a bit of sugar.
Use it like this:
Swap 1 tablespoon of tomato paste with 3 tablespoons of tomato sauce. If your dish is looking a little too saucy, let it simmer for a few extra minutes or reduce another liquid in the recipe to balance it out.
Tomato purée
Tomato purée is basically cooked, blended tomatoes without added seasoning. It has a smoother, milder flavour than paste but makes an excellent replacement when thickened slightly.
How to use it:
Use 3 tablespoons of tomato purée for every 1 tablespoon of tomato paste. For a closer match, simmer the purée until it reduces and deepens in flavour.
Canned tomatoes
Crushed, diced or whole, canned tomatoes can also be used as substitutes for tomato paste. They’ll just need a little blending and reducing to get the right consistency.
Here’s what to do:
Blend the canned tomatoes, then simmer until thickened and reduced by about half. Use 3 tablespoons of this mixture for every 1 tablespoon of tomato paste your recipe calls for.
Fresh tomatoes
Ripe, juicy tomatoes can be transformed into a fresh tomato paste alternative with just a few extra steps.
Here’s how:
Peel and seed the tomatoes, blend until smooth, then simmer until the liquid reduces and thickens. Again, use a 3:1 ratio — 3 tablespoons of reduced fresh tomato purée for every 1 tablespoon of paste. Add a pinch of salt to enhance the flavour if needed.
Passata
Passata is a smooth, strained, uncooked tomato purée — no skins, no seeds, no seasoning — and it’s one of the best clean-flavoured substitutes for tomato paste.
How to use passata:
Just like purée, use 3 tablespoons of passata for every 1 tablespoon of tomato paste. You can reduce it slightly for a more concentrated flavour.
Compiled by: Bianca Muller
First published on Food & Home
Also see: What not to eat if you want a happy, healthy liver
