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Best Substitutes for Tomato Paste

A small glass bowl of dark red tomato paste next to a halved tomato, a tube of paste, and a can, showing the thick concentrated texture compared to fresh tomato flesh
Photo by Melike B on Pexels

  1. #1

    Tomato sauce or puree (reduced) — Simmer 3 tablespoons of tomato sauce down to about 1 tablespoon to replace 1 tablespoon of paste

    Best for: Sauces, braises, and soups where you're already simmering

    Reducing cooks off the extra water, concentrating the flavor to something close to paste. Skip the reduction step and the dish will end up watery.

  2. #2

    Crushed or diced canned tomatoes, reduced — Simmer 4 tablespoons down to about 1 tablespoon of paste

    Best for: Chili, stews, and long-cooked sauces

    Takes longer to reduce than tomato sauce because of the larger tomato pieces, but adds a slightly chunkier, fresher tomato flavor.

  3. #3

    Sun-dried tomatoes (oil-packed), blended — Blend 2 sun-dried tomato halves with a splash of their oil to replace 1 tablespoon of paste

    Best for: Pasta sauces and Mediterranean-style braises

    Brings a concentrated, slightly sweeter and saltier tomato flavor than paste, so taste before adding extra salt.

  4. #4

    Ketchup — 1:1, but reduce any added sugar in the recipe slightly

    Best for: Quick weeknight sauces and glazes, not delicate dishes

    Ketchup is already seasoned with sugar and vinegar, so it shifts the flavor sweeter and tangier than plain paste.

  5. #5

    Red bell pepper, roasted and pureed — Use about 2 tablespoons of puree per 1 tablespoon of paste

    Best for: Vegetable-forward sauces or when avoiding nightshade acidity

    Adds sweetness and body but almost none of tomato's acidity, so add a squeeze of lemon juice to compensate.

  6. #6

    Miso paste + a splash of vinegar — 1 teaspoon miso plus 1/2 teaspoon vinegar to replace 1 tablespoon of tomato paste

    Best for: Umami-heavy braises and marinades where color isn't critical

    This won't look or taste like tomato at all, but it replicates the deep, savory backbone tomato paste gives to slow-cooked dishes.

Tomato paste is almost never used in baking, but it does show up as a color and umami booster in savory baked dishes like meatloaf glaze or baked ziti. For those, the tomato sauce or ketchup substitutes above work fine. Avoid the miso or roasted pepper swaps in anything relying on tomato's red color for visual appeal, like a glaze on top of a casserole.

FAQ

Can I just use tomato sauce instead of tomato paste without reducing it?

You can in a pinch, but the dish will be noticeably thinner and less tomato-forward. Reducing it on the stove for a few minutes concentrates the flavor and thickens it to match paste's texture.

Why do recipes call for tomato paste instead of just more tomatoes?

Tomato paste is made by cooking tomatoes down for hours and removing most of the water, which concentrates both the sugars and the umami-rich glutamates. It adds deep tomato flavor and color without adding extra liquid to the dish.

Does tomato paste need to be cooked before adding other ingredients?

Frying tomato paste in oil for 1-2 minutes before adding liquid deepens its flavor by caramelizing the natural sugars, which is why many braise and chili recipes start this way.

Can I freeze leftover tomato paste to avoid needing a substitute next time?

Yes. Spoon it into tablespoon-sized portions on a lined tray, freeze until solid, then transfer to a bag. It keeps for several months and thaws quickly for future recipes.