Use a 1:3 ratio of tomato paste to water to match tomato sauce

Tomato paste is tomato sauce reduced to a thick concentrate, so you can turn it back into sauce by adding water. Mix one part tomato paste with three parts water, then stir until smooth. This gives you a liquid with roughly the same consistency and flavor intensity as canned tomato sauce. Taste it after mixing and adjust the water if it seems too thick or too thin.

The 1:3 ratio works for most recipes, but the exact amount depends on how thick your original sauce was and how much liquid your dish needs. If you are making a soup or stew that should be brothy, use more water. If you are making a thick pasta sauce or pizza topping, use less water or skip some of it entirely.

Key Takeaways

  • Mix one part tomato paste with three parts water to create a substitute for tomato sauce in most recipes.
  • Tomato paste is much more concentrated than sauce, so using it straight will make your dish too thick and intensely flavored.
  • Add the paste-and-water mixture gradually to your recipe and taste as you go, since you can always add more but cannot remove it.
  • For recipes that call for seasoned tomato sauce, add salt, garlic, and herbs to your paste mixture to match the original flavor.

When to add the paste mixture to your recipe

Add the diluted tomato paste at the same point in the recipe where you would have added tomato sauce. If the recipe says to add sauce at the beginning and simmer for 20 minutes, add your paste mixture then and simmer for the same time. The cooking time does not change.

Stir the paste mixture into your other ingredients slowly so it blends evenly. Tomato paste can clump if you dump it in all at once, especially if your pan is cool or dry. If clumps form, break them up with the back of a spoon or whisk them smooth before continuing.

Adjusting for seasoning differences

Plain tomato sauce and plain tomato paste taste similar, but canned tomato sauce often includes salt, garlic, and herbs already mixed in. When you make your own sauce from paste and water, you are starting with unseasoned ingredients, so you need to add these yourself.

For every cup of tomato paste mixture you make, add one-quarter teaspoon of salt, one-quarter teaspoon of garlic powder, and one-quarter teaspoon of dried oregano or Italian seasoning. Taste your dish as it cooks and add more seasoning if it tastes flat. Fresh garlic and fresh herbs will give you a brighter flavor than dried ones, but dried work fine in long-simmering dishes like soups and stews.

Common mistakes when substituting tomato paste

The biggest mistake is using tomato paste straight from the can without diluting it. Tomato paste is about five times more concentrated than tomato sauce, so using it undiluted will make your dish taste too strong and turn the texture into a thick paste instead of a sauce. Always mix it with water first.

The second mistake is adding all the paste mixture at once and not tasting as you go. Tomato flavor builds as a dish cooks, so what tastes right at the start may taste too strong by the end. Add three-quarters of the amount your recipe calls for, then taste and add the rest if needed. You can also thin it out with a little more water if it becomes too intense.

A third mistake is forgetting that tomato paste has no salt or seasoning. If you use it as a straight swap without adding salt and garlic, your dish will taste flat and one-dimensional compared to what the original recipe intended.

How to store leftover tomato paste

An open can of tomato paste spoils quickly because it has a large surface area exposed to air. Transfer any leftover paste to a small glass jar or container with a tight lid, then refrigerate it. It will keep for about five days in the refrigerator.

For longer storage, freeze the paste in ice cube trays. Once the cubes are solid, pop them out and store them in a freezer bag. Each cube is roughly two tablespoons, so you can thaw exactly what you need for your next recipe. Frozen tomato paste keeps for three to four months.

When tomato paste works better than sauce

Tomato paste is actually preferable to sauce in some recipes. If you are making a thick, concentrated sauce like marinara or a meat sauce that will simmer for an hour or more, starting with paste gives you more control over the final consistency. You can make it as thick or thin as you want without having to reduce a large pot of watery sauce.

Paste is also better if you want a deeper, more concentrated tomato flavor. Because it is reduced, it has more tomato solids per spoonful than sauce does. If a recipe tastes like it needs more tomato punch, switching to paste (diluted properly) will give you that without making the dish too salty or adding unwanted seasonings.

Frequently Asked Questions

Can I use tomato paste in a recipe that calls for tomato sauce without adding water?

No. Tomato paste is too thick and concentrated to work straight. Your dish will have a pasty texture instead of a sauce, and the tomato flavor will be overwhelming. Always dilute it with water first using the 1:3 ratio, then adjust from there if needed.

What if I do not have water to dilute the paste?

You can use broth, stock, or any liquid already in your recipe. If you are making a soup, use some of the broth. If you are making a stew, use the cooking liquid. The flavor will be slightly different than using water, but it will work fine.

How much tomato paste do I need if the recipe calls for a 15-ounce can of sauce?

A 15-ounce can of sauce is roughly equivalent to five ounces of tomato paste mixed with ten ounces of water. Most cans of tomato paste are six ounces, so use about three-quarters of a can plus ten ounces of water. You can round to one can of paste if you do not mind a slightly thicker result.

Does the brand of tomato paste matter?

Not much. All tomato paste is tomato solids with very little added. Some brands taste slightly sweeter or more acidic than others, but the difference is small. Buy whatever is available and affordable. If you find one you like, stick with it, but do not worry about switching brands.

Can I use tomato paste to thicken a sauce that is too watery?

Yes. Add tomato paste a tablespoon at a time to a simmering sauce and stir until it dissolves. Each tablespoon will thicken the sauce and deepen the tomato flavor. Taste as you go so you do not make it too thick or too tomatoey.