The best substitutes depend on what you're cooking

Tomato paste is concentrated tomato flavor—thick, tangy, and intense. When you don't have it on hand, the right replacement depends on what dish you're making and what you have in your pantry. Some substitutes work one-to-one; others need adjustment. A few will change the texture or acidity of your dish slightly, and that's normal.

The most straightforward replacements are other tomato products you likely already own: canned tomatoes, tomato sauce, or tomato juice. Beyond tomatoes, you can use ingredients like ketchup, soy sauce, or even red peppers, though each one shifts the flavor profile in a different direction.

Key Takeaways

  • Canned crushed or diced tomatoes work in most savory dishes, but you'll need to simmer longer to reduce the liquid and concentrate the flavor.
  • Tomato sauce is thicker than canned tomatoes and closer to paste in consistency, so use about three parts sauce to replace one part paste.
  • Ketchup adds sweetness along with tomato flavor, so reduce other sugar in the recipe and use it sparingly in savory dishes.
  • Red bell peppers or sun-dried tomatoes can replace paste in dishes where you want tomato flavor without the acidity or intensity.

Canned tomatoes: the most common swap

Canned crushed or diced tomatoes are the easiest replacement if you have them. One tablespoon of tomato paste equals roughly three to four tablespoons of canned tomatoes, but the texture will be thinner and wetter. You'll need to let the dish simmer uncovered for 10 to 15 minutes to evaporate the extra liquid and concentrate the tomato flavor.

This works well in soups, stews, chili, and pasta sauces where simmering time is already built into the recipe. If you're making something that doesn't have time to reduce—like a quick pan sauce—canned tomatoes will thin it out too much. In that case, move to tomato sauce or one of the other options below.

Tomato sauce: closest to paste in texture

Tomato sauce is already cooked down and thickened, so it's much closer to paste than raw canned tomatoes are. Use about three tablespoons of tomato sauce to replace one tablespoon of paste. You won't need to simmer as long, though a few minutes still helps the flavors meld.

Tomato sauce works in any recipe where you'd use paste—chili, curry, braised meats, pizza sauce, or marinara. The main difference is that sauce is slightly less concentrated, so you may need a touch more of it to get the same depth of flavor. Taste as you go and adjust.

Ketchup: use it sparingly and adjust sweetness

Ketchup is tomato-based and will add tomato flavor, but it also contains vinegar and sugar. Use only half as much ketchup as you would paste—so if a recipe calls for one tablespoon of paste, use half a tablespoon of ketchup. Then reduce the salt and sugar elsewhere in the recipe to compensate.

Ketchup works best in dishes where a little sweetness won't hurt: chili, barbecue sauce, or glazes for roasted vegetables or meat. Avoid it in delicate tomato soups or refined pasta dishes where the sweetness will stand out and feel out of place.

Sun-dried tomatoes: for concentrated flavor without liquid

Sun-dried tomatoes are intensely flavored and have almost no water content. Chop them finely or blend them into a paste with a little olive oil. One tablespoon of sun-dried tomato paste replaces one tablespoon of regular tomato paste, though the flavor will be earthier and slightly sweeter.

This swap works well in Mediterranean dishes, salad dressings, and spreads. Sun-dried tomatoes add a richer, more complex taste than fresh tomato paste, so they're especially good when you want depth. They cost more than canned tomatoes, so save this option for when you have them on hand or when the extra flavor is worth it.

Red bell peppers: when you want tomato flavor without acidity

Red bell peppers are naturally sweet and have a mild tomato-like flavor. Roast or sauté them until soft, then blend them smooth. You'll need about four to five roasted red peppers to replace one tablespoon of paste, so this works best when you're already cooking with peppers or making a large batch of sauce.

Red peppers add sweetness and body without the sharp acidity of tomato paste. This is useful if you're cooking for someone with acid sensitivity or if you want a milder tomato flavor. The result will be less intensely tomatoey than paste, so this works better in soups and stews than in dishes where tomato is the main flavor note.

Tomato juice or V8: thin but flavorful

Tomato juice is mostly liquid, so it won't replace paste one-to-one. Use it only if you have time to simmer and reduce. Four to six tablespoons of tomato juice can replace one tablespoon of paste, but you'll need to let it cook down for 15 to 20 minutes until it thickens and concentrates.

V8 or other vegetable-tomato blends will work the same way, though they'll add other vegetable flavors. These are best for soups, stews, and braised dishes where simmering is expected. They're not ideal for quick sauces or dishes where you need paste's thickness right away.

How to choose the right replacement

Start by asking two questions: How much time do you have, and what texture do you need? If you need something thick and ready to use, go with tomato sauce or sun-dried tomato paste. If you have 15 minutes to let the dish simmer, canned tomatoes work fine and are usually cheaper.

Next, think about flavor. Ketchup and sun-dried tomatoes change the taste noticeably—use them only when that change fits the dish. Red peppers and tomato juice are milder options if you want tomato flavor without intensity. For most everyday cooking, canned tomatoes or tomato sauce will get you where you need to go.

Frequently Asked Questions

Can I use fresh tomatoes instead of tomato paste?

Fresh tomatoes are mostly water and have little of the concentrated flavor paste provides. You'd need to cook down about two pounds of fresh tomatoes to get the equivalent of one tablespoon of paste. This works if you have time and fresh tomatoes on hand, but it's usually easier to use canned tomatoes or one of the other options above.

What if my recipe needs tomato paste for thickening, not just flavor?

Tomato sauce is your best bet because it's already thickened. If you use canned tomatoes, simmer longer to reduce the liquid. You can also add a slurry of cornstarch and water to any tomato-based liquid to thicken it without adding more tomato flavor.

Does it matter if I use diced or crushed canned tomatoes?

Crushed tomatoes blend more smoothly when you simmer them down, so they're slightly better for replacing paste. Diced tomatoes will leave small chunks unless you break them up or blend them. Either works, but crushed is easier if you want a smooth sauce.

Can I make tomato paste from scratch if I don't have a replacement?

Yes. Simmer canned crushed tomatoes uncovered for 45 minutes to an hour, stirring occasionally, until the liquid evaporates and the mixture thickens to a paste-like consistency. Strain it through a fine sieve if you want it smoother. This takes time but works if you're willing to wait.