Tomato paste

Tomato paste is a thick, concentrated paste made by cooking tomatoes for several hours to reduce their water content, straining out seeds and skins, and then cooking the liquid further until it reaches a dense consistency. Its primary ingredient is simply tomatoes, though sometimes salt or citric acid is added as a preservative. It is a staple ingredient originating from Mediterranean cuisine, particularly Italian and Middle Eastern cooking.

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🍽️ Nutrition at a glance

Tomato paste is low in fat and protein, but can be a good source of carbohydrates from natural sugars. It is notably rich in the antioxidant lycopene and provides a concentrated amount of vitamins A and C, with a typical 2-tablespoon serving containing around 20-30 calories.

Nutrition breakdown

Calories	30 kcal
Protein	1.5 g
Carbs	6 g
Fat	0.2 g
Fiber	1.5 g
Sugar	3 g
Sodium	300 mg
Vitamin A	350 mcg RAE
Vitamin C	10 mg
Vitamin K	8 mcg
Potassium	350 mg
Vitamin E	2 mg
Iron	1.5 mg
Manganese	0.3 mg
Copper	0.2 mg

Per 1/4 cup (61 g) · estimated, varies by recipe

💡 What's interesting

Culturally, tomato paste is a foundational 'umami bomb' in many global cuisines, used to add deep, savory flavor and rich color to sauces, stews, and braises. Nutritionally, the cooking process actually increases the bioavailability of lycopene, making it a more potent source of this heart-healthy antioxidant than raw tomatoes.