They may have the same crimson hue that will definitely stain your new white linen pants, but tomato paste and tomato sauce are two different tomato products. Tomato sauce is sauce made with pureed tomatoes, while tomato paste is made from concentrated tomatoes. And yet, the two have been confusing cooks for years and years. It’s time that came to a stop. Today, we’ll be discussing tomato paste vs sauce.
Can I use tomato sauce instead of tomato paste?
Rest easy if you’ve only got tomato sauce when the recipe calls for paste (although, don’t rest too much, you’ve got cooking to do! The stove might be on, don’t doze off now!). Tomato sauce and tomato puree are both an excellent substitute for paste and, according to Real Simple, can be swapped in thusly: For every tablespoon of tomato paste needed, use three tablespoons of tomato puree to get the same flavor intensity.
What does tomato paste do?
Tomato paste can help a dish in countless ways, first and foremost by adding a burst of both (obviously) tomato flavor, but also the meat-like, savory flavor known as umami. It also has a concentrated sweetness, mild acidity, and it can help thicken a sauce, soup, or stew. It’s often added to tomato-based dishes like marinara or tomato soup to amp up that tomato flavor.
Can you make tomato sauce from tomato paste?
Absolutely, in fact it’s quite simple! Since tomato paste is a concentrated form of tomato puree, you can dilute it to the consistency needed for tomato sauce by adding a little water. If you mix a cup of water with three-quarters of a cup of tomato paste, you’ll get something that approximates tomato sauce.
When it comes down to it, tomato paste and tomato sauce are different, sure, but not as different as you may have thought. In fact, one can come from the other. It’s the circle of life. Watch out for the jars of tomato sauce and paste the next time you watch The Lion King, I swear they’re in there somewhere. Perhaps check near the gazelles?
Thoughts? Questions? Complete disagreement? Leave a comment!