The best substitutes for tomato paste depend on what you're cooking

Tomato sauce, crushed tomatoes, and tomato juice are the closest replacements for tomato paste, though each requires a different ratio because paste is concentrated and these are not. Ketchup works in a pinch for dishes where sweetness won't hurt. Sun-dried tomatoes blended with water or oil give you the depth of flavor paste provides. For savory dishes where tomato flavor matters less than body and acidity, red wine, Worcestershire sauce, or even soy sauce can stand in.

The choice depends on three things: how much liquid your dish can handle, whether you need tomato flavor specifically or just depth, and what other ingredients are already in the pot. A soup can absorb extra liquid; a meat sauce cannot. A chili needs tomato taste; a beef stew needs umami and color.

Key Takeaways

  • Tomato sauce and crushed tomatoes work as replacements but need to be reduced or strained because they contain more water than paste.
  • Ketchup is sweeter than paste and changes the flavor profile, so use it only when sweetness fits the dish.
  • Sun-dried tomatoes blended with oil or water give you concentrated tomato flavor without the commercial processing of paste.
  • Non-tomato options like red wine, soy sauce, or Worcestershire sauce work when you need richness and color rather than tomato taste itself.

Tomato sauce and crushed tomatoes: the straight swap with adjustments

Tomato sauce is thinner than paste because it contains more water. If your recipe calls for 2 tablespoons of paste, use 6 tablespoons of tomato sauce and reduce the other liquids in the recipe by about 3 tablespoons, or simmer the sauce longer to cook off the extra moisture. Crushed tomatoes work the same way—use three times the amount of paste and either reduce liquid elsewhere or let the dish cook longer.

Both work best in soups, stews, and slow-cooked dishes where extra simmering time doesn't matter. In a quick pan sauce or a recipe with a tight cooking window, the extra liquid can throw off your timing. Taste as you go: tomato sauce and crushed tomatoes are less concentrated, so you may need to add more than the paste amount to get the same flavor depth.

Ketchup: convenient but sweeter

Ketchup contains tomato, vinegar, sugar, and spices. It works as a paste replacement in a 1-to-1 ratio by volume, but it will make your dish noticeably sweeter. Use it in chili, meat sauce, or barbecue-style dishes where a touch of sweetness fits. Avoid it in savory tomato soups or dishes where you want clean tomato flavor without added sugar.

Ketchup also contains vinegar, which adds acidity. If your recipe already has lemon juice or wine, ketchup can tip the balance toward sour. Test with a small amount first—add half of what you think you need, taste, and adjust.

Sun-dried tomatoes: concentrated flavor without processing

Sun-dried tomatoes are whole tomatoes with most of the water removed, so they're closer to paste in concentration than fresh tomato products are. Soak them in hot water for 10 minutes, then blend them with their soaking liquid (or with olive oil if you prefer) until smooth. Use about 3 tablespoons of blended sun-dried tomatoes to replace 2 tablespoons of paste.

This method gives you real tomato depth and works especially well in Italian dishes, pasta sauces, and soups. The flavor is slightly different from paste—earthier and less acidic—but many cooks prefer it. Sun-dried tomatoes cost more than paste, so this swap makes sense when you already have them on hand or when you want to avoid commercial paste.

Red wine, soy sauce, and Worcestershire: when you need richness, not tomato

If your dish needs body, color, and savory depth but doesn't depend on tomato flavor, these work. Red wine adds acidity and tannins; use 3 to 4 tablespoons to replace 2 tablespoons of paste. Worcestershire sauce and soy sauce are intensely salty and umami-rich; use 1 to 2 teaspoons to replace 2 tablespoons of paste, and reduce salt elsewhere in the recipe.

These substitutes work best in beef stews, pot roasts, and dark gravies where tomato is a supporting flavor, not the main one. They won't taste like tomato, but they'll give you the richness and color paste would have added. Taste constantly because these are potent—a little goes a long way.

Tomato juice: the thinner option for soups and drinks

Tomato juice is tomato with water and sometimes salt added. It's thinner than sauce and has less body than paste. Use 4 to 5 tablespoons of tomato juice to replace 2 tablespoons of paste, and plan to simmer longer to reduce the liquid. Tomato juice works best in soups, chowders, and Bloody Mary cocktails where extra liquid is expected.

The flavor is mild compared to paste, so you may need to add more juice than the ratio suggests to get the taste you want. Tomato juice also tends to be saltier than paste, so taste before adding salt to the rest of your dish.

How to choose the right replacement

Start by asking what role tomato paste plays in your recipe. Is it there for tomato flavor, for color, for body, or for acidity? If flavor is the goal, stick with tomato products: sauce, crushed tomatoes, or sun-dried tomatoes. If you need richness and color but tomato taste is secondary, non-tomato options like wine or soy sauce work.

Next, consider your cooking method and time. Soups and stews can handle extra liquid and long cooking; quick pan sauces and baked dishes cannot. If you're short on time, ketchup or Worcestershire sauce are faster than reducing tomato sauce. If you have 30 minutes or more, crushed tomatoes or sun-dried tomatoes blended smooth will give you better flavor.

Finally, taste as you build the dish. Tomato products vary by brand in acidity and salt. Start with less than you think you need, cook for a minute or two to let flavors blend, then taste and add more if needed.

Frequently Asked Questions

Can I use fresh tomatoes instead of paste?

Fresh tomatoes are mostly water and have little of the concentrated flavor paste provides. You would need about 15 to 20 fresh tomatoes to replace 2 tablespoons of paste, and you'd have to cook them down for 45 minutes or more. Crushed canned tomatoes or tomato sauce are much more practical.

What's the ratio of tomato sauce to tomato paste?

Use 3 tablespoons of tomato sauce for every 1 tablespoon of paste, and reduce other liquids in the recipe by about half the difference. So if you're replacing 2 tablespoons of paste with 6 tablespoons of sauce, cut back on water or broth by roughly 2 tablespoons.

Does ketchup have the same acidity as tomato paste?

Ketchup has vinegar added, so it's more acidic than paste, but the sweetness often masks the tang. If your recipe is already acidic (with wine, lemon, or vinegar), ketchup can push it too far. Taste after adding and adjust with a pinch of sugar if needed.

Can I make tomato paste at home?

You can reduce tomato sauce or crushed tomatoes on the stove for several hours until thick, but it's time-intensive and the result is less concentrated than commercial paste. It's usually faster to buy paste or use one of the substitutes listed here.

What if I don't have any tomato products at all?

Red wine, Worcestershire sauce, soy sauce, or even a mix of balsamic vinegar and water can add color and depth. You'll lose tomato flavor, but the dish will still be savory and rich. Add a small pinch of sugar if the result tastes too sour.