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Tomato paste

Tomato paste is a thick paste made from tomatoes, which are cooked for several hours to reduce water content, straining out seeds and skins, and cooking the liquid again to reduce the base to a thick, rich concentrate.[1] It is used to impart an intense tomato flavour to a variety of dishes, such as pasta, soups and braised meat. It is used as an ingredient in many world cuisines.

By contrast, tomato purée is a liquid with a thinner consistency than tomato paste, while tomato sauce is even thinner in consistency.[2]

Hot break: heated to about 100 °C (212 °F), is preserved, paste is thicker and can be used for ketchup

pectin

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

Tomato paste is added to dishes to impart an intense flavour, particularly the natural umami flavour found in tomatoes. Examples of dishes in which tomato paste may be commonly used include pasta sauces, soups, and braised meat. The paste is typically added early in the cooking process and sautéed to achieve caramelization.[8]


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

Chili sauce and paste

List of tomato dishes