What you can use instead of tomato paste

Tomato paste is concentrated tomato with most of the water removed, so it brings deep flavor and thickness to sauces, soups, and stews. If you don't have it on hand, you have several real substitutes that work depending on what you're making and what you have in your kitchen right now.

The best substitute depends on whether you need the thickness, the flavor, or both. Tomato sauce and crushed tomatoes are the closest matches because they're made from the same ingredient—just less concentrated. Tomato juice, ketchup, and even fresh tomatoes work in a pinch, but each one changes the dish slightly. The amount you use matters too, because you're replacing a concentrated product with something thinner or less intense.

Key Takeaways

  • Tomato sauce is the easiest swap: use three times the amount of paste called for, since it's thinner and less concentrated.
  • Crushed tomatoes work well for soups and stews but will make the dish looser, so simmer longer to reduce liquid.
  • Ketchup adds sweetness and works in small amounts for chili or meat sauces, but use only half the paste amount.
  • Fresh tomatoes need to be cooked down for 20 to 30 minutes to concentrate their flavor enough to replace paste.
  • Tomato juice is the thinnest option and works best in dishes where extra liquid won't hurt, like soups or braises.

Tomato sauce as a one-to-one replacement

Tomato sauce is your closest match and the easiest swap. It's made from tomatoes that have been cooked and strained, so it has body and flavor but isn't as thick or concentrated as paste. If a recipe calls for one tablespoon of tomato paste, use three tablespoons of tomato sauce instead.

This works in almost any dish: chili, meat sauces, soups, and braised dishes. The extra liquid will thin your sauce slightly, so if you're making something that needs to be thick, simmer it uncovered for an extra five to ten minutes to let some water evaporate. Canned tomato sauce from the grocery store works just as well as homemade.

Crushed tomatoes for texture and body

Crushed tomatoes are whole tomatoes that have been broken up but not strained, so they're chunkier and have more liquid than paste. They work best in soups, stews, and ragùs where some texture is welcome. Use four to five tablespoons of crushed tomatoes for every tablespoon of paste.

Because crushed tomatoes contain more water, your finished dish will be looser than if you'd used paste. Plan to simmer it longer—usually an extra 15 to 20 minutes—so the liquid reduces and the flavors concentrate. This is actually an advantage in slow-cooked dishes like chili or beef stew, where the extra time deepens the taste anyway.

Ketchup for sweetness and tang

Ketchup is tomato paste mixed with vinegar, sugar, and spices, so it brings sweetness and tang along with tomato flavor. It works in chili, meat sauces, and barbecue-style dishes where a little sweetness fits. Use only half the amount of paste called for—so if you need one tablespoon of paste, use half a tablespoon of ketchup.

Ketchup is much sweeter than paste, so taste as you go and don't add more without checking first. It's less useful in dishes where you want pure tomato flavor without added sugar, like Italian sauces or soups. If you use ketchup, you may want to skip or reduce any other sugar in the recipe.

Fresh tomatoes when you have time

Fresh tomatoes can replace paste, but they need to be cooked down to concentrate their flavor and remove water. Chop four to five medium fresh tomatoes (or about two pounds), put them in a pot with a pinch of salt, and simmer uncovered for 20 to 30 minutes, stirring occasionally, until they break down into a thick sauce.

This method works best in summer when tomatoes are in season and flavorful. Canned whole tomatoes that you cook down work just as well and are often cheaper and more reliable in flavor than fresh tomatoes in winter. The result won't be quite as thick as commercial paste, but it will be close enough for most home cooking.

Tomato juice for soups and braises

Tomato juice is the thinnest option and has the least concentrated flavor. It works in soups, braises, and stews where extra liquid won't hurt the final dish. Use six to eight tablespoons of tomato juice for every tablespoon of paste, and plan to simmer longer so the liquid reduces.

Tomato juice is useful when you have it on hand but shouldn't be your first choice if you have sauce or crushed tomatoes available. It's best in dishes where you're already adding a lot of liquid anyway, like minestrone or beef stew. Canned tomato juice from the grocery store works fine.

How to choose based on what you're making

The right substitute depends on the dish. For thick, concentrated sauces like marinara or meat sauce, use tomato sauce or cook down crushed tomatoes. For chili or barbecue-style dishes, ketchup works well in small amounts. For soups and braises where liquid is already part of the recipe, tomato juice or crushed tomatoes are fine.

If you're making something where tomato flavor is the main point—like a straightforward pasta sauce—tomato sauce is your best bet. If you're building flavor in a long-cooked dish like chili or stew, crushed tomatoes or fresh tomatoes cooked down will give you better results than juice. Taste as you go and adjust seasoning, because different substitutes have different salt and acid levels.

Frequently Asked Questions

Can I use tomato soup from a can instead of tomato paste?

No. Canned tomato soup contains cream, broth, and seasonings, so it will change the flavor and texture of your dish. Stick to tomato sauce, crushed tomatoes, or tomato juice, which are plain tomato products without added ingredients.

What if I only have a little bit of tomato paste left in the jar?

Stretch it by mixing it with tomato sauce or water. If you have one tablespoon of paste and need two, mix it with three tablespoons of tomato sauce to get closer to the concentration you need. This works better than watering it down with plain water.

Do I need to cook fresh tomatoes longer than canned ones?

Fresh tomatoes usually need 20 to 30 minutes to break down and concentrate. Canned tomatoes cook faster because they're already processed, so they may only need 10 to 15 minutes. Start checking at the shorter time and keep simmering if the sauce is still too thin.

Can I use sun-dried tomatoes instead of tomato paste?

Sun-dried tomatoes are very concentrated and flavorful, but they're dry and chewy. You'd need to rehydrate them in hot water and then blend them into a paste, which takes extra work. Tomato sauce or crushed tomatoes are easier options.

What if the recipe calls for a large amount of tomato paste, like half a cup?

Use one and a half cups of tomato sauce, or two cups of crushed tomatoes. Plan to simmer the finished dish longer so the extra liquid reduces. Alternatively, cook down fresh or canned tomatoes for 30 to 40 minutes until they reach a paste-like thickness.