Tomato paste

Tomato paste is a thick, concentrated product made by cooking tomatoes and removing much of their water. It adds intense tomato flavor and color to food.

Tomato processing: The industrial or domestic preparation of tomatoes into preserved foods and ingredients. Tomato paste is produced by processing tomatoes into a concentrated, shelf-stable form.
Tomato sauce: A sauce made primarily from tomatoes, often seasoned and used with pasta or other foods. Tomato paste can deepen sauce flavor and thicken its texture.
Tomato: The edible fruit of Solanum lycopersicum, widely used as a vegetable in cooking. Tomatoes supply the water, sugars, acids, and solids concentrated into paste.
Tomato juice: A beverage made by extracting or blending the liquid portion of tomatoes. Juice is far more dilute and pourable than tomato paste.
Evaporation: The transition of a liquid into vapor, often used to remove water from foods. Removing water by evaporation concentrates tomato solids and flavor.
Soffritto: A slowly cooked mixture of aromatic vegetables used as a flavor base in many cuisines. Tomato paste is often cooked with soffritto to build a savory base.
Solanum lycopersicum: The scientific name for the cultivated tomato species. This is the plant species whose fruit is processed into tomato paste.
Crushed tomatoes: Tomatoes broken into pieces and packed with their juice, sometimes lightly cooked. Crushed tomatoes contain much more moisture and texture than paste.
Tomato puree: A smooth tomato product that is less concentrated than tomato paste. Its thinner consistency reflects less water removal than paste.
Bolognese sauce: An Italian meat sauce traditionally associated with Bologna and commonly served with pasta. A small amount of paste can enrich the sauce’s color and tomato depth.

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KetchupRelated: Commercial ketchup commonly starts with paste, which supplies concentrated tomato solids.