What Is the Different Between Tomato Sauce and Tomato Paste, and How Can You Utilize Both in the Kitchen?

Rate this post

There may be a variety of cans, jars, and tubes on the canned tomato rack of the grocery store, and if you go down to the Italian foods department, you may discover even more. This might make trying out a new dish a little intimidating since you may not know precisely which sort of tomato to use, and if the shop is out of stock of the one you want, can you substitute another variety of tomato?

Tomato sauce and tomato paste are two of the most common tomato components featured in many Italian dishes and other cuisines.

So, what’s the difference between tomato sauce and tomato paste? Both tomato sauce and tomato paste are created from peeled, de-seeded, and cooked tomatoes; however, tomato sauce often includes other ingredients such as herbs, salt, and vegetables, whilst tomato paste is made from tomatoes condensed down to form a thick and rich paste. Tomato sauce is ready to use, while tomato paste is needed to make handmade tomato sauces and other recipes.

In this blog article, I examine tomato sauce and tomato paste, as well as other tomato components, to analyze not just the distinctions between them, but also how adaptable they both can be in the kitchen.

What is Tomato Sauce?

Tomato sauce, often known as pasta sauce, is produced from tomatoes and sometimes incorporates other ingredients such as salt, herbs, and garlic. It may also include olive oil and sweets like sugar. Some tomato sauces come with veggies like onions or even meats, making them ideal for stress-free and quick family dinners.

Tomato sauce is created from peeled, de-seeded, and cooked tomatoes, and it has a softer and sweeter taste than fresh tomatoes. Tomato sauce may range in hue from dark orange to red-brown.

Tomato sauce may also be used in meatloaf, stuffed peppers, casseroles, ratatouille, soups, chili, noodles, fusion stir fries and curries, and other foods.

Tomato sauce comes in cans, glass jars, or cartons and is fast and simple to use. Since the tomatoes have already been partially or completely cooked during canning, they may be added either while cooking or to cooked and drained pasta and rapidly heated before eating.

Ketchup is also known as tomato sauce in certain places.

What Is the Difference Between Tomato Sauce and Marinara?

A tomato sauce is traditionally simmered for longer than a marinara sauce, which is swiftly prepared with garlic, basil, and crushed red pepper. Since tomato sauce is simmered longer than marinara and often adds vegetables and herbs, it has a more nuanced taste than marinara sauce.

Is Tomato Sauce the Same as Tomato Passata or Puree?

No, tomato sauce is not the same as tomato passata or puree. Passata (from passata di pomodoro) or puree is created by mixing peeled and seeded ripe tomatoes until everything is smooth. Depending on the consistency, the final texture of passata may be extremely smooth or gritty. While it may be purchased with herbs or other flavors, tomato puree is often simply tomatoes.

Tomato puree has a consistency comparable to tomato sauce with a softer and sweeter taste than tomato paste.

Marinara sauces, pizza sauces, salsas, and more are available. Water cannot be added to a classic Italian passata by law in Italy, although salt and other flavors such as herbs may. Passata is often marketed in glass bottles or jars. The basis for homemade tomato sauce is passata.

Can You Make Tomato Sauce with Canned Tomatoes?

Of course, if you’re out of tomato sauce, canned tomatoes make an excellent base for homemade tomato sauce. Canned tomatoes are often produced from ripe long tomatoes that have been blanched and peeled. Canned tomatoes come in ordinary or large cans, whole or diced.

If your tinned tomatoes are whole, just slice or cut them with scissors before adding them to the skillet with some garlic powder, onion powder, and Italian herbs. You may alternatively use a hand blender or food processor to puree the tomatoes until they resemble tomato sauce rather than the chunkier consistency of marinara sauce.

Let the tomatoes to boil for a few minutes after heating them. If the canned tomatoes are watery, simmer for a little longer to evaporate some of the water, or dilute with more liquid if the sauce is too thick.

After simmering, add to your pasta or other meal. If you only have fresh garlic and onion, sauté them before adding them to the sauce since they take longer to cook.

What Is Tomato Paste?

Tomato paste, which comes in tubes or tiny cans, is a concentrated tomato that is used as a basis in many Italian recipes to color, thicken, and add richness to foods.

Tomato paste is wonderful for adding depth and flavor to chilis, soups, sauces, stews, meat dishes, and other foods, and it may even be used to thicken pizza sauce.

Tomato paste is created by crushing and boiling tomatoes for a few hours, squeezing off the skins and seeds, and then condensing the tomatoes even more until they are a very thick and rich crimson paste. It takes around 10 to 12 pounds of tomatoes to create only 2 pounds of tomato paste! Tomato paste is offered in tiny cans or tubes due to its high concentration.

Tomato puree straight from the can is unpleasant. It’s acidic, and the taste may be overpowering and bland. Before used, tomato paste should always be diluted with a suitable liquid such as water, stock, wine, or a fat such as olive oil. It is critical not to use too much tomato paste, otherwise your meal will be too tomato-flavored and acidic.

In Italy, tomato paste must be concentrated between 18% and 28% by law, whereas double concentrated tomato paste must be concentrated between 28% and 30%.

If your recipe calls for a can of tomato paste and you have double concentration tomato paste, use half the quantity of tomato paste called for, or half the can.

Cooking tomato paste first is the best method to utilize it. You may do this by sautéing the garlic and onions in a fry pan with tomato paste and additional olive oil.

During five minutes, the paste will begin to caramelize, deepening in color and growing in flavor intensity and umami, and at this point, you can simply deglaze the pan with water, stock, wine, or other liquids, add any additional ingredients, and continue to simmer.

If you use tomato paste as a basis in a slow-cooked meal, it may become excessively sweet, so a little acid, such as vinegar or citrus juice, will cut through the sweetness.

While some tomato pastes are seasoned with garlic or herbs, plain tomato paste is the most adaptable to have on hand.

Cans are handy if you need to utilize extra tomato paste, such as for a batch of make-ahead dishes. If you have extra sauce from a can, unless you plan to use it within the next week or so, you should freeze the excess paste in tablespoon-sized amounts.

If you only need a little amount of tomato paste at a time, purchase a tube, which can be kept in the refrigerator for a few months after opening.

Can Tomato Paste Be Used as Tomato Sauce?

You may use tomato paste as a foundation for homemade tomato sauce, but the flavor will change somewhat from that of a can of conventional tomato sauce.

If you add a cup of water to a cup (6 oz) of tomato paste (depending on its concentration), the tomato paste will be dilute enough to be utilized as a tomato sauce. In principle, a 6 ounce can of tomato paste will provide around one pound of homemade tomato sauce.

Mix or combine the paste and water well, then adjust the quantity of water or tomato paste to get the desired consistency and taste. A tomato sauce should be thick enough to coat the back of a wooden spoon.

After the tomato has reached the desired consistency, season with salt, herbs, garlic powder, and other ingredients as desired, and put to a low heat. Stir it often to prevent it from sticking to the pan. If you find the sauce to be a little bitter, a little sugar can help minimize the harshness.

Will Tomato Sauce Substitute for Tomato Paste?

Since tomato sauce and tomato paste are so unlike in taste, texture, and application, tomato sauce cannot simply be replaced for tomato paste unless you simmer and reduce a can of tomato sauce or tomato puree until it resembles tomato paste in consistency and flavor.

See our blog article on the best tomato paste alternatives for more information on various tomato paste substitutes.

The Nutritional Difference Between Tomato Sauce and Tomato Paste

Since tomato sauce often incorporates extra components such as sugar and salt, it has more sugar, salt, fat, and calories than tomato paste, which is typically simply pure tomato.

Of course, how you utilize tomato paste in cooking affects its nutrition, but it is assumed that processed tomatoes (to produce tomato paste or sauce) are a greater source of the antioxidant lycopene than fresh tomatoes.

In Conclusion

While tomato sauce and tomato paste are both produced from tomatoes and utilized in Italian dishes and other cuisines, they are not the same thing.

Tomato sauce is a thick and concentrated tomato base that is used as a base for tomato-based recipes and should always be diluted and preferably caramelized with other ingredients before serving. Tomato puree is a thick and concentrated tomato base that is used as a base for tomato-based recipes and should always be diluted and preferably caramelized with other ingredients before serving.


Should I use tomato sauce or tomato paste?

Tomato sauce is often used on its own in meals such as spaghetti or lasagna. Tomato paste is used to provide depth of flavor to soups and stews as a foundation or seasoning. It is distinguished from tomato sauce by its deeper and more powerful taste, as well as its darker red color.

Why use both tomato paste and tomato sauce?

Tomato paste is useful to have on hand when preparing a tomato-based pasta sauce since it may enhance the already existent umami tomato characteristics. It’s an essential component of this easy marinara sauce, which can be made completely using canned tomatoes.

What is tomato sauce used for?

Tomato sauce is great for spaghetti and meatballs and lasagna, but it also goes well with chicken cacciatore, eggplant or chicken parmesan, and as a basis for eggs in purgatory or shakshuka.

Does tomato sauce work the same as tomato paste?

If you run out of tomato paste, don’t panic; tomato sauce and tomato puree are both good substitutes. Use 3 tablespoons tomato puree or sauce for every 1 tablespoon of tomato paste required.

Can you make tomato paste taste like tomato sauce?

Tomato paste may be used in place of tomato sauce.

If you have a can of tomato paste on hand, you’re in luck—this is the finest tomato sauce substitute. You just need tomato paste and water. Combine 1 part tomato paste and 1 part water until thoroughly combined. Next, to taste, season your “sauce.”

Can I use tomato paste in place of sauce?

Tomato sauce

David Joachim, author of The Food Substitutions Bible, suggests using 12 cup tomato paste and 12 cup water to replace 1 cup tomato sauce—just remember to season your alternative to taste.

Is tomato paste good for spaghetti?

Tomato paste is generally a background flavor in a dish, but here it’s the star, imparting a strong, pesto-like flavor as it coats the long spaghetti strands. This meal is so good that I prepare it even when I don’t have time to cook and a full refrigerator.

Why should I use tomato paste?

The advantage of using tomato paste over other canned tomatoes (such as tomato puree, crushed tomatoes, or diced tomatoes) or even fresh tomatoes is that you get the deep tomato flavor without all the extra water, making it ideal for recipes that require little liquid, such as meatloaf or taco filling.

What are the benefits of cooking with tomato paste?

It has the same nutritional value as fresh tomatoes since it is just the essence of tomatoes condensed. A spoonful of tomato paste is high in antioxidants and contains 3 to 6% of your daily iron, potassium, and B vitamin requirements.

What tastes good in tomato sauce?

or even butter.
Feb 26, 2018
8 Tips to Make Canned Spaghetti Sauce Taste Better
1 – Extra virgin olive oil. A generous quantity of delicious olive oil can go a long way toward infusing flavor into your sauce.
2 – Garlic, fresh…
3 – Beef… 4 – Red pepper flakes…
5th – Red wine…
6 – Herbs, fresh or dried…
7 – Cheddar…
8 – Cream and sugar

Write a Reply or Comment

Your email address will not be published. Required fields are marked *