Tomato Paste Substitutes
Need just one tablespoon of tomato paste? Learn how to reduce tomato sauce, puree, or ketchup to get that concentrated umami flavor.
Best substitutes
| Replace with | Ratio | Best for |
|---|---|---|
| Tomato Sauce / Puree | 3 Tbsp per 1 Tbsp paste | soups, stews, pasta sauces |
| Blended Diced Tomatoes | Blend and reduce by half | any recipe |
| Ketchup | 1:1 | chili, meatloaf, sloppy joes |
What is Tomato Paste?
Tomato paste is essentially tomatoes that have been cooked down for hours until all the water evaporates, the seeds and skins are strained out, and the sugars caramelize into a thick, dark red, intensely concentrated paste. It is a massive umami bomb used to add depth, color, and savory richness to stews, chilis, and sauces. Because it is so concentrated, substituting it requires using thinner tomato products and reducing them on the stove.
The Best Substitute: Tomato Sauce or Puree
If you have canned tomato sauce or tomato puree, you can easily replicate tomato paste. Because these products contain a lot of water, you need to use significantly more of them and cook them down.
For every 1 tablespoon of tomato paste required, use 3 tablespoons of tomato puree or sauce. Add it to your pot early and let it simmer and reduce until the water evaporates and it thickens into a paste-like consistency.
Canned Diced or Crushed Tomatoes
If you only have whole or diced canned tomatoes, you can use them, but it takes more work. Blend 1/2 cup of the canned tomatoes until completely smooth. Pour the liquid into a small saucepan and simmer it over medium heat for 10-15 minutes until it reduces by more than half, becoming a thick, dark paste. This will yield about 2 tablespoons of homemade tomato paste.
The Quick Fix: Ketchup
If you are in a pinch and making a dish like chili, sloppy joes, or meatloaf, ketchup can actually work as a 1:1 substitute. Ketchup is already concentrated and thick. Warning: Ketchup is loaded with sugar and vinegar. It will make your dish noticeably sweeter and tangier. Only use this swap in recipes that already lean sweet/sour, and definitely do not use it in an authentic Italian ragΓΉ.