Tomato paste is a powerhouse of concentrated tomato flavour, transforming countless dishes from simple sauces to complex stews. This article dives deep into everything you need to know about this kitchen essential, from its historical roots to practical cooking techniques and nutritional benefits. Whether you're a seasoned cook or just starting out, this guide will help you master the art of using tomato paste.
1. History of Tomato Paste:
Tomato paste's origins trace back to the Mediterranean, where preserving tomatoes was essential before refrigeration. Its creation is linked to Italy, particularly regions like Naples, where sun-drying and reducing tomatoes to a thick concentrate became a common practice. Early tomato pastes were often made by slowly simmering tomatoes for hours, resulting in a deeply flavourful product. This technique was then adopted and adapted across various cultures, shaping it into the versatile ingredient we know today.
2. Cooking Techniques:
How to Cook Tomato Paste (General Overview)
Tomato paste is typically added towards the beginning or middle of the cooking process. It's important to cook it to develop its flavour. This process reduces the acidity and intensifies the tomato taste. Always add a small amount to start, then add more to reach your desired flavour.
How to Prepare Tomato Paste for Cooking
Tomato paste is ready to go straight from the jar or tin. Some chefs prefer to sauté the paste in oil or fat before adding other ingredients, as this helps to further concentrate its flavour and mellow its acidity. When sautéing, stir constantly to prevent burning. Alternatively, whisk it into a sauce to help create a smooth, rich base.
How to Use Tomato Paste in Sauces
- Sautéing: Gently sautéing tomato paste in a pan with a little oil for a couple of minutes is a great way to deepen its flavour. This process helps to caramelise the sugars and reduce any acidic notes.
- Adding to Sauces: Tomato paste can be added to various sauces like pasta sauces, stews and curries. It provides a rich flavour and helps to thicken the sauce.
3. Ingredient Preparation:
Tomato paste is already prepared and ready to use. It does not need to be cut, peeled or minced.
4. Storage:
How to Store Tomato Paste (Short-Term and Long-Term)
- Opened Tins/Jars: Once opened, tomato paste should be stored in the refrigerator. Transfer any remaining paste from a tin into a sealed container to prevent it from reacting with the metal, and to prevent oxidisation. Close the jar tightly or use a lid.
- Freezing: For longer storage, tomato paste can be frozen. Spoon it into ice cube trays or small freezer-safe containers. Once frozen, transfer to a freezer bag and label it with the date.
How Long Does Tomato Paste Typically Last Under Different Storage Conditions?
- Refrigerated: In the refrigerator, opened tomato paste will usually last for 5-7 days. The quality will start to decline after this time, so discard if you see mould or any off-odours.
- Frozen: Tomato paste can last for up to 2-3 months in the freezer.
5. Substitutions:
- Tomato Puree: This is a good substitute, however it is less concentrated in flavour than tomato paste, so you'll need to use more. Reduce the puree by simmering in a saucepan to intensify the flavour before using it in the recipe.
- Tomato Sauce: Tomato sauce can be used, but will provide a thinner consistency and a different flavour profile. Adjust the quantity to compensate for the difference in concentration.
- Sun-dried Tomatoes: Rehydrated sun-dried tomatoes can add depth to dishes. Finely chop them and use them in place of tomato paste.
- Passata: This can also be used as a substitute, although it will not be as concentrated as tomato paste.
6. Nutritional Information:
Tomato Paste Nutrition Facts (per 1 tablespoon, approximately 15g):
- Calories: Around 15-20 calories
- Carbohydrates: Approximately 3-4g, mainly from sugars.
- Protein: Around 0.5-1g
- Fat: Very low, typically less than 0.1g
- Fibre: Around 0.5-1g
Vitamins and Minerals (Significant Amounts):
- Vitamin A: (as beta-carotene) – excellent source, contributing to vision and immune health.
- Vitamin C: A moderate source, supporting the immune system and antioxidant activity.
- Potassium: Helps regulate blood pressure.
- Lycopene: A powerful antioxidant, potentially linked to reduced risk of some cancers and cardiovascular disease.
Health Benefits:
- Antioxidant Rich: Tomato paste is packed with antioxidants, especially lycopene, which helps protect cells from damage.
- Heart Health: Lycopene has been linked to improvements in cardiovascular health.
- Eye Health: Vitamin A (from beta-carotene) supports vision and protects the eyes.
- Skin Health: The antioxidants in tomato paste may contribute to healthy skin.
Allergies and Sensitivities:
Tomato paste is generally well-tolerated. However, people with tomato allergies may experience symptoms like skin rash, itching, or digestive issues.
7. Pairing:
Flavors and Ingredients that Go Well with Tomato Paste
- Herbs: Basil, oregano, thyme, rosemary, and parsley. These herbs complement the rich tomato flavour.
- Garlic and Onions: These are classic companions, adding depth and complexity to the tomato flavour.
- Meat and Poultry: Tomato paste pairs well with beef, pork, chicken, and other meats, enhancing their flavours in stews, sauces, and marinades.
- Vegetables: Carrots, celery, peppers, and courgettes work exceptionally well.
- Cheese: Parmesan, mozzarella, and ricotta cheese are great for topping dishes.
- Spices: Bay leaf, chili flakes, and black pepper.
Specific Examples:
- Pasta Sauces: Tomato paste is the base for many pasta sauces, enhanced with garlic, herbs, and a touch of olive oil.
- Chili: Add tomato paste for a richer, more complex flavour.
- Stews and Braises: Used in stews and braises to create a deep, flavourful sauce.
- Pizza Sauce: As the base for a flavourful pizza sauce.
- Marinades: To add depth of flavour to meat marinades.
8. Cleaning and Washing:
Tomato paste comes ready to use, and as it is a cooked product, there is no need to wash it. If you are using fresh tomatoes to create your own tomato paste, then wash the tomatoes thoroughly before preparing.
9. Ripeness:
Not applicable to tomato paste, as it is a concentrated product of the cooking and processing of tomatoes.
Facts You May Not Know
- Tomato paste is made by cooking tomatoes for several hours, reducing them to a thick, concentrated paste.
- The flavour of tomato paste intensifies when it is sautéed in a pan with oil or fat before adding other ingredients.
- Tomato paste is an excellent source of lycopene, a powerful antioxidant.
- Opening a tin of tomato paste and transferring it to a suitable container is a great way to avoid metallic taste and to prevent oxidation.
- Tomato paste can be frozen for long-term storage to prevent spoilage.
FAQs
Yes, you can make tomato paste at home by simmering tomatoes for several hours until they reduce and thicken. Some recipes require the addition of tomato puree to achieve the right consistency.
What is the difference between tomato paste, tomato sauce, and tomato puree?Tomato paste is the most concentrated form, with a thick consistency. Tomato puree is less concentrated and has a thinner texture. Tomato sauce is generally seasoned and often includes herbs and spices.
How do I know if my tomato paste has gone bad?Discard tomato paste if you see mould, if it has a sour or off-smell, or if the colour has significantly changed.
Can I use tomato paste in desserts?While less common, tomato paste can be used in some savoury desserts or in dishes where a small amount is used for adding a deep savoury flavour.
What is the best type of oil to sauté tomato paste in?Olive oil or vegetable oil are both great options, as they have a neutral flavour that doesn't interfere with the tomato's taste. Some people also use the oil from the top of a tin of tomatoes.