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Tomato paste (tomato purée in UK)

concentrato di pomodoro / domates salçası

Flavor and role: A thick paste of tomatoes cooked down until concentrated; it adds savouriness, red colour and slight sweetness. Frying it in oil for 1–2 minutes removes the raw taste and deepens the flavour.
Typical dishes and uses: Bolognese, jollof rice, misir wat, Turkish pasta, lasagna soup, base for stews and curries
Substitutes: 1 tbsp tomato paste = 2 tbsp ketchup (watch the sweetness, reduce sugar) or 3 tbsp passata cooked down further.
Storage: Unopened 1–2 years at room temperature. Opened 5–7 days in the fridge; wrap 1 tbsp portions in cling film and freeze for 3 months.
Main countries: Italy · Türkiye · United States
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Updated 2026-10-10