We’ve all been there: halfway through a delicious marinara or a hearty chili, and the recipe calls for a tablespoon of tomato paste, but your tube is empty. It’s frustrating! As a food blogger who cooks daily, I’ve faced this dilemma countless times. Over the years, I’ve experimented with many pantry staples to replicate that concentrated tomato flavor and rich texture. I’m excited to share my top 7 tried-and-true tomato paste substitutes that will save your dinner.
Before you abandon your recipe, check out these quick and easy swaps. I’ve broken down each option with specific ratios, best uses, and what to expect flavor wise, so you can pick the perfect replacement and keep cooking with confidence.
Top Substitutes for Tomato Paste
1. Tomato Sauce or Puree
Swap ratio: 3 tablespoons tomato sauce/puree = 1 tablespoon tomato paste (reduce first)
Best for: Soups, stews, chilis, pasta sauces
This is my go-to when I’m out of paste. Tomato sauce or puree offers a similar flavor profile, but it’s much thinner. To achieve the right consistency and intensity, simmer 3 tablespoons of sauce over medium heat until it reduces by about half, becoming thicker and darker. This step concentrates the flavor, mimicking the paste’s depth without adding too much liquid to your dish.
Pros:
- Common pantry item
- Similar flavor profile
- Easy to reduce
Cons:
- Requires reduction time
- Adds more liquid if not reduced
2. Canned Diced or Crushed Tomatoes
Swap ratio: 2 tablespoons crushed tomatoes (drained and pureed) = 1 tablespoon tomato paste
Best for: Long-simmering sauces, braises, hearty stews
Similar to tomato sauce, but with more texture. Drain off excess liquid from about 2 tablespoons of crushed or diced tomatoes, then mash or quickly blend them to a smoother consistency. You can also simmer them briefly to reduce moisture and concentrate flavor. This works beautifully in dishes where a slight texture is welcome, providing a fresh tomato taste that deepens with cooking.
Pros:
- Widely available
- Good tomato flavor
- Adds slight texture
Cons:
- Needs draining and mashing/pureeing
- Can be watery if not reduced
3. Ketchup
Swap ratio: 1 tablespoon ketchup = 1 tablespoon tomato paste (adjust for sweetness)
Best for: Marinades, meatloaf, barbecue sauces, quick pan sauces
Yes, ketchup! It’s already concentrated and has that distinct tomato flavor. The catch is the added sweetness, vinegar, and spices. If your recipe can handle a slightly sweeter, tangier note, ketchup is a surprisingly effective substitute. I often use it in recipes where a touch of sweetness and acidity is welcome, like a quick weeknight chili or a glaze for meatballs. Taste your dish and adjust other seasonings as needed.
Pros:
- Ready to use, no reduction needed
- Common pantry item
- Adds sweetness and tang
Cons:
- Sweetness and vinegar can alter flavor
- Contains other spices
4. Sundried Tomatoes (packed in oil)
Swap ratio: 4-5 sundried tomato halves (pureed with liquid) = 1 tablespoon tomato paste
Best for: Pesto, Mediterranean dishes, rich sauces, savory baked goods
For an intense, savory, and slightly sweet flavor, sundried tomatoes are fantastic. Drain 4-5 oil-packed halves and puree them in a small food processor with a teaspoon or two of water or the oil they came in until a thick paste forms. This substitute brings a deep, umami rich tomato flavor that’s even more concentrated than fresh tomatoes. It’s perfect for adding a gourmet touch to your dish.
Pros:
- Very concentrated flavor
- Umami rich
- Adds depth
Cons:
- Distinct flavor profile (can be too strong)
- Requires blending
- May add oil
5. Fresh Tomatoes (reduced)
Swap ratio: 1 large fresh tomato, chopped and reduced = 1 tablespoon tomato paste
Best for: Soups, stews, sauces where fresh flavor is desired
If you have a ripe fresh tomato, you can make your own paste. Chop one large tomato, then simmer it in a small saucepan over medium-low heat, stirring occasionally, until all the liquid evaporates and it thickens into a dark, concentrated paste. This can take 15-20 minutes, so it’s not the quickest swap. The flavor will be bright and intensely tomato-y, a wonderful option if you have the time and a good quality tomato.
Pros:
- Fresh, vibrant flavor
- No added preservatives
- Utilizes garden bounty
Cons:
- Time consuming
- Requires active cooking
- Yields small amount
6. Roasted Red Bell Pepper Puree
Swap ratio: 1/2 roasted red bell pepper (pureed) = 1 tablespoon tomato paste (for color/body)
Best for: Soups, stews, sauces needing body and color, but not intense tomato flavor
While it won’t replicate the tomato flavor, a roasted red bell pepper can mimic the color, body, and a touch of sweetness that tomato paste provides. Roast half a red bell pepper until softened and slightly charred, then peel and puree it until smooth. This is an excellent choice for dishes where you need to deepen the color and add a subtle sweet, smoky note without overwhelming the other flavors. Great for those with nightshade sensitivities too.
Pros:
- Adds color and body
- Subtle sweet/smoky flavor
- Good for nightshade sensitivity
Cons:
- No tomato flavor
- Requires roasting time
- Different flavor profile
7. Harissa Paste
Swap ratio: 1/2 teaspoon harissa paste = 1 tablespoon tomato paste (for color/body/spice)
Best for: North African dishes, stews, chilis needing a spicy kick
Harissa paste, a spicy chili pepper paste from North Africa, can add depth, color, and a wonderful kick to your dish. It’s highly concentrated, so start with just half a teaspoon and taste as you go. While it won’t give you pure tomato flavor, it provides a similar richness and savory base, plus a lovely warmth. This is a bold substitute, best used when you want to introduce a new, exciting flavor dimension.
Pros:
- Adds depth and spice
- Concentrated flavor
- Rich color
Cons:
- Spicy, can alter flavor significantly
- Not tomato based
- May not be a pantry staple for everyone
When to Use the Real Thing
Sometimes, there’s just no perfect substitute for that intense, sweet, and umami packed punch of real tomato paste. If tomato paste is a main flavor component of your dish, like in a classic Italian sugo or a rich tomato braise, I highly recommend making a trip to the store. The unique concentration and slightly caramelized flavor of true tomato paste is hard to replicate completely. For recipes where it’s a star, invest in a tube or a small can; it makes a significant difference.
Common Mistakes to Avoid
- Forgetting to reduce watery substitutes: This adds too much liquid and dilutes the flavor of your dish.
- Not tasting and adjusting as you go: Substitutes have different flavor profiles, so always check seasoning.
- Ignoring the impact of added ingredients: Ketchup or sundried tomatoes bring extra sweetness, salt, or oil that needs to be considered.
Frequently Asked Questions
Can I use tomato sauce instead of tomato paste?
Yes, absolutely! Use 3 tablespoons of tomato sauce for every 1 tablespoon of paste, and make sure to simmer and reduce it first until it thickens and darkens. This concentrates the flavor and texture.
What’s the best substitute for tomato paste in chili?
For chili, I recommend using reduced tomato sauce or puree for a similar tomato base. Ketchup can also work if you’re okay with a slightly sweeter, tangier flavor, or harissa if you want to add a spicy kick.
How much tomato paste is in a small can?
A standard small can of tomato paste, typically 6 ounces, contains about 10-12 tablespoons of paste. It’s often more than you need for a single recipe, which is why I love the tubes.
Can I freeze leftover tomato paste?
Yes, freezing is a fantastic way to save leftover tomato paste! Spoon it in 1 tablespoon portions onto a parchment lined baking sheet, freeze until solid, then transfer the frozen portions to an airtight container or freezer bag. It will keep for several months.
What does tomato paste do in a recipe?
Tomato paste adds a concentrated, savory, and slightly sweet umami depth to dishes without adding excessive liquid. It deepens color, thickens sauces, and enhances the overall tomato flavor profile, making dishes taste richer and more complex.
Is passata the same as tomato paste?
No, passata is not the same as tomato paste. Passata is a smooth, uncooked tomato puree that is much thinner and less concentrated. It’s closer to tomato sauce or puree, and would need significant reduction to substitute for paste.