Discover the best tomato paste substitutes! Even if you’re out of the super concentrated paste, you can elevate your dishes with robust, rich tomato flavor.
Tomato paste is concentrated tomatoes with the seeds and skins removed. It is made by cooking tomatoes until they become a thick paste. The tomato product has a pleasant, bright flavor with lots of umami and is easy to incorporate into various dishes. Several recipes call for tomato paste, from stews and soups to pasta sauces. However, what do you do when no can or tube is in sight? You go with one of the best tomato paste substitutes, of course! There are several to choose from, and we’re exploring each one.
Sun-Dried Tomatoes
Sun-dried tomatoes are intensely flavorful and are excellent substitutes for tomato paste. This substitute is spot on in terms of flavor and color, which is why it’s at the top of the list. You don’t want to throw them into a pot of soup or curry; that won’t do. Instead, turn sun-dried tomatoes into a paste. To do that:
- Add sun-dried tomatoes to a heat-safe bowl.
- Bring a pot of water to a boil.
- Pour the boiling water over the sun-dried tomatoes and soak for 10-15 minutes. You’ll know they are ready when they look plump and rehydrated.
- Drain the sun-dried tomatoes and puree them into a paste. You can do this in a blender, food processor, or with a mortar and pestle.
Since this is homemade tomato paste, stick with a 1:1 replacement ratio. For every tablespoon of tomato paste a recipe requires, you can replace it with a tablespoon of sun-dried tomato paste. Another thing worth mentioning is salt. Ideally, you want to use sun-dried tomatoes without salt. Typically, those that are salted are VERY salty, which means you’ll have to adjust the amount of salt in the dish you’re preparing.
Tomato Puree
Tomato puree is one of the best tomato paste substitutes because it is essentially the same product in a less concentrated form. Like the paste, tomato puree has a bright flavor and comes across quite fresh. The only thing missing is the rich umami that tomato paste possesses. Fortunately, creating that depth of flavor is as simple as cooking the puree down into a paste. Before proceeding with the recipe, add the tomato puree to a skillet over medium heat and cook while occasionally stirring until it reaches a paste-like consistency. You can also make your tomato puree with fresh tomatoes. To make, blanch the tomatoes and remove the skins, cool in an ice bath, remove the seeds, chop, cook, and puree. You can substitute tomato paste for puree in a 1:3 ratio, meaning you need 3 tablespoons of puree for every tablespoon of paste a recipe calls for.
Tomato Sauce
Tomato sauce is right under puree on the list of alternatives for tomato paste. The only reason it’s third place is because tomato sauce is more watered down and has a less potent flavor, although seasonings are commonly added before the sauce is canned. Like tomato puree, tomato sauce does not have seeds or skins, and the substitution ratio is the same, so for every tablespoon of paste a recipe calls for, you’ll need 3 tablespoons of tomato sauce. Then, cook the sauce down to a paste-like consistency and proceed with the recipe.
Ketchup
This one will require a few tweaks depending on what you’re making since ketchup is quite sweet and contains a fair amount of vinegar, which gives ketchup that vinegary tang. Generally, if replacing tomato paste with ketchup and your recipe calls for sugar and/or acid, you want to scale back. Aside from that consideration, treat ketchup like you would tomato puree or sauce. Add it to a skillet or pot, cook until thickened, and proceed with the recipe. As for the replacement ratio, stick to 1:1, meaning you can replace every tablespoon of tomato paste with a tablespoon of ketchup.
Harissa
Harissa is another of the best tomato paste substitutes because it has a similar consistency and flavor. Instead of tomatoes, harissa consists of chili peppers. It also has a deep, smoky flavor. Because of that, the paste works best in dishes that would benefit from a spicy kick. If you opt for harissa paste, use 1 tablespoon of it for every tablespoon of tomato paste.
Roasted Red Peppers
Roasted red peppers are easy to puree into a thick sauce that resembles and can be used like tomato paste. It’s slightly sweet with a pleasant smokiness that makes it very versatile. Just transfer to a blender or food processor and puree until smooth. You can use store-bought or roast peppers yourself. To roast them yourself, halve red bell peppers and remove the seeds, ribs, and stems. From there, roast at 400 degrees for 30-40 minutes, transfer to a bowl and cover to steam. Afterward, remove the charred skin and puree.
Soy Sauce
When a recipe uses tomato paste for depth and complexity instead of color, soy sauce is an excellent substitute. Although the flavors aren’t the same, they possess similar characteristics, like that umami-packed punch of flavor. With that umami comes more salt, so replace every tablespoon of tomato paste with a teaspoon of soy sauce. That said, you can match tablespoon for tablespoon if you’re mindful of the salt and adjust the recipe accordingly.
Overall, when you need tomato paste but are fresh out, there are several substitutes to choose from. Whether you prefer the similarly intense flavor of sun-dried tomatoes, the convenience of tomato puree or sauce, or wish to step outside the tomato box with harissa or roasted red peppers, there’s a substitute to suit your culinary needs. Remember that each replacement alters your dish’s flavor and consistency, so be ready to make a few adjustments here and there for the desired outcome.
More Tomato Paste Substitutes
- Fresh tomatoes: Simmer tomatoes until they break down into a paste-like consistency. Blend if needed for a smoother texture.
- Canned tomatoes: Blend and simmer on the stove until the mixture thickens to the desired paste consistency.
- Tomato powder: Combine tomato powder with water, adjusting the amount for the desired paste-like thickness.
- Marinara or pasta sauce: Simmer and reduce sauce until it thickens to a paste-like texture.
- Red bell pepper paste: Blend roasted red bell peppers to create a paste, this will yield a similar color and some flavor to your dish.
- Vegetable stock or broth: Use vegetable stock or broth to add moisture and flavor while still providing a tomato-like base for your dish.
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