Tomato paste is one of those ingredients that can be hard to keep stocked. When you're in a pinch, try a tomato paste substitute so you can still have the recipe you crave.
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I’d like to think I keep a pretty well-stocked pantry. I store all my staples in large plastic containers to keep them fresh, and I always have plenty of shelf-stable ingredients for recipes made with canned foods. On any given day, I can whip up a tasty dinner from what I have without too much thought, but the one ingredient I often find myself without is tomato paste. And I bet I’m not the only one. Luckily, I’ve learned that I can use a tomato paste substitute in a pinch, and there are several helpful options.
The cure for running out of this pesky ingredient? Pick up a resealable tube of tomato paste, which will stay good in the refrigerator for months. Because when was the last time you actually used an entire can? (I’ll go first: almost never.) If you’re not on the tomato-paste-in-a-tube train yet, there are other choices. Read on for some stellar alternatives to tomato paste you can use instead that recreate the texture and flavor.
Instead of tomato paste, you can use tomato sauce, canned tomatoes, fresh tomatoes, ketchup or tomato soup. However, the best substitute for the job entirely depends on the recipe. If you need a tomato paste substitute for the added tomato flavor, use tomato sauce or tomato puree. Canned tomatoes and fresh tomatoes will also add tomato flavor, while also adding a touch of thickening power.
Ketchup is a good tomato paste substitute if you’re looking to thicken a sauce, soup or stew. It’s not quite as thick as tomato paste, but it’s the best second option. Keep in mind it will be a little sweeter and more acidic, so you may need to adjust other seasonings accordingly. No matter the reason you need a tomato paste replacement, tomato soup should be your last resort. Sure, it’s tomato-y, but it’s very sweet and thin, making it pretty different from tomato paste.
If you would rather not use a tomato paste substitute, you can make your own! To make homemade tomato paste, start with 1 pound of fresh tomatoes, or one 14.5-ounce can of crushed tomatoes or tomato sauce. If using fresh tomatoes (skip this step if using canned), peel them and run them through a food mill to remove the seeds. Then, puree the fresh or canned tomatoes in a high-powered blender until super smooth.
From here, it’s all about removing the excess liquid and concentrating the flavor. Pour the tomatoes into a small saucepan and bring to a gentle simmer over medium-high heat, stirring frequently. As the water starts to evaporate, reduce the heat to low. Simmer, stirring frequently to prevent the mixture from burning, until the tomatoes have thickened and reduced to around a third of the original volume, about 2/3 cup.
After the paste has cooled, place it into clean jars, cover the top with 1/8-inch olive oil and close the lid tightly. Homemade tomato paste lasts three to four weeks in the refrigerator. For longer storage, check out our canning 101 guide for how to safely process the paste, or freeze tablespoon-sized portions in an ice cube tray and transfer them to a freezer-proof food storage container.
These canned products are the easiest tomato paste substitutes when you want to add tomato flavor to your dish without needing to thicken the recipe. Tomato sauce is slightly thinner than tomato puree, but either one will work. Because these products are less concentrated than tomato paste, you’ll need at least twice as much to get the same amount of tomato flavor when using them as a tomato paste substitute.
How much to use: Use 2 to 3 tablespoons of tomato sauce for every 1 tablespoon of tomato paste. In recipes that call for large quantities of paste, simmer the sauce to reduce it by half before adding it to the mix.
When to use it: Use this swap in recipes that have a touch of tomato flavor, like easy slow-cooker chicken ropa vieja or slow-cooked Moroccan chicken.
A can of diced or stewed tomatoes works well as a tomato paste substitute when you want tomato flavor with a touch of thickening power. Because these products are typically packed in a lot of liquid, strain out the juice and only use the solids. Like tomato sauce, canned tomatoes are less concentrated than tomato paste, so you’ll need to double the amount to get the flavor right.
How much to use: Use 2 tablespoons of strained canned tomatoes for every 1 tablespoon of tomato paste.
When to use it: Use this swap when you don’t mind the added texture and tomato bits in your dish, like this roasted eggplant spread or Southwestern chicken & lima bean stew.
Using fresh tomatoes as a substitute for tomato paste requires a little more work since they haven’t been peeled or seeded. You can peel tomatoes in three easy ways, and then we found that the fastest way to get rid of the seeds is with a food mill. Finally, simmer the tomatoes until they have reduced by half to remove the excess liquid and deepen the flavor.
How much to use: Use one large tomato for every 1 tablespoon of tomato paste.
When to use it: Use this swap when you want a burst of bright, tomato flavor, like in corn okra Creole or smoky quinoa with mushrooms.
This is one of my least favorite substitutions because of ketchup’s unique flavor, but it works in a pinch! It’s not quite as thick as tomato paste, but it’s much thicker than sauce or fresh tomatoes. Ketchup contains vinegar, sugar, and spices, so adding it to your favorite recipes will certainly change their flavor profile.
How much to use: Use 1 tablespoon of ketchup for every 1 tablespoon of tomato paste.
When to use it: Use this swap in recipes that are already sweet and tangy, like slow-cooker pulled pork or sweet and sour pork ribs.
I don’t love using tomato soup as a substitute for tomato paste. It does have a similar flavor, but it also contains more sugar and salt, and has significantly more liquid, which could cause your recipe to turn out runny. If it’s your only option, go for it, but you’ll need to reduce the other liquid ingredients in the recipe.
How much to use: Add one 10.75-ounce can of tomato soup to your recipe, reducing the other liquid ingredients by 1/4 to 1/2 cup.
When to use it: Use this swap in soup, stew and sauce recipes where the extra liquid won’t be a deal breaker, like beef vegetable soup or mushroom hunter’s sauce.
The types of tomatoes you choose make a huge difference in the taste of homemade tomato paste, since the flavors concentrate as the tomatoes cook. For best results, start with meaty tomatoes with fewer seeds, such as plum or San Marzano. Heirloom tomatoes contain more water, and while they create a delicious paste, they won’t yield as much final product and will take much longer to reduce.
The best way to thicken sauce without tomato paste is to use ketchup or tomato sauce, or try a tomato-free way to thicken sauce, such as a flour-based roux or cornstarch slurry. You may also need to simmer your dish for longer to evaporate and reduce the excess liquid. It may not have the same rich flavor or bright color as a recipe with tomato paste, but the consistency should be similar.
Transfer leftover tomato paste from the can to an airtight storage container and refrigerate for up to seven days. For longer storage, you can freeze it for up to two months in a resealable food storage bag or an ice cube tray.
