Tomato paste

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Tomato paste

Tomato paste is a thick paste made by cooking tomatoes for several hours to reduce the water content, straining out the seeds and skins, and cooking the liquid again to reduce the base to a thick, rich concentrate.[1] By contrast, tomato purée is a liquid with a consistency between crushed tomatoes and tomato paste that is made from tomatoes that have been briefly boiled and strained.[2]

Based on the manufacturing conditions, the paste can be the basis for making ketchup or reconstituted tomato juice:

  • Hot break: heated to about 100 °C (212 °F), pectin is preserved, paste is thicker and can be used for ketchup
  • Warm break: heated to about 79 °C (174 °F), colour is not preserved, but flavour is preserved
  • Cold break: heated to about 66 °C (151 °F), colour and flavour are preserved, so it can be reconstituted into juice

History and traditions[edit]

Tomato paste is traditionally made in parts of Sicily, southern Italy and Malta by spreading out a much-reduced tomato sauce on wooden boards[3] that are set outdoors under the hot August sun to dry the paste until it is thick enough, when it is scraped up and held together in a richly colored, dark ball. Today, this artisan product is harder to find than the industrial version (which is much thinner).[4] Commercial production uses tomatoes with thick pericarp walls and lower overall moisture;[5] these are very different from tomatoes typically found in a supermarket.

Tomato paste became commercially available in the early 20th Century.

Regional differences[edit]

In the UK, tomato paste is referred to as purée[citation needed] or concentrate.

In the US, tomato paste is simply concentrated tomato solids (no seeds or skin), sometimes with added sweetener (high fructose corn syrup), and with a standard of identity (in the Code of Federal Regulations, see 21 CFR 155.191). Tomato purée has a lower tomato solids requirement.

European markets have a preference to tomato paste with salt, while some middle eastern countries such as Israel prefer tomato paste with sugar.[6]

See also[edit]


  1. ^ Kimberley Willis, Viktor Budnik Knack Canning, Pickling & Preserving: Tools, Techniques & Recipes 2010 Page 88 "Tomato paste - Good tomato paste is a kitchen staple. All tomatoes can be cooked down to paste, but starting with paste-type tomatoes, often called Roma tomatoes, will make a faster, smoother product. Juicy tomatoes may take twice as long ..."
  2. ^ Barbara Ann Kipfer The Culinarian: A Kitchen Desk Reference 2012 - Page 561 "TOMATO PASTE is concentrate of puréed tomatoes sold in cans or at double strength in tubes. ... The differences between tomato paste, tomato purée, and tomato sauce are texture and depth of flavor (the thicker the consistency, the deeper ..."
  3. ^ Lyn Rutherford, Patrick McLeavey -The Book of Antipasti - Page 8 1992 "Sun-dried tomato paste — with a richer flavor than ordinary tomato paste, sun-dried tomato paste is a really useful cupboard ingredient."
  4. ^ Bill Pritchard, David Burch Agri-Food Globalization in Perspective 2003 -Page 183 "Northern Italy is potentially vulnerable to the restructuring of pan-European supply chains because its key output, industrial grade tomato paste, is a standard product readily substitutable from a number of production areas."
  5. ^ Kilcast, edited by David (2004). Texture in food (1st published. ed.). Cambridge: Woodhead Pub. ISBN 1855737248.CS1 maint: extra text: authors list (link)
  6. ^,7340,L-5434144,00.html, Because of Sugar concentration producers renamed tomato paste to tomato Sauce