Tomato Paste: Vegan Cooking Guide
Tomato purée (tomato paste in the US) is tomatoes that have been cooked for several hours and reduced to a concentrated, thick, intensely flavoured paste. A tablespoon transforms a dish - adding colour, body and a deep umami richness that boosts virtually any savoury vegan recipe. It's not passata or tinned tomatoes; it's far more intense.
How to Use Tomato Paste
Fry in oil for 1 - 2 minutes before adding liquids - cooking the paste first (a technique called 'blooming' or 'caramelising') removes the raw tomato flavour and develops sweetness and depth. Use in curries, stews, soups and gravies.
Nutrition
Concentrated source of lycopene, vitamin C and potassium; high in umami glutamates.
Chef's Tips
- Freeze tomato purée in tablespoon portions on a tray - then bag up and pull out as needed.
- One tablespoon fried in oil for 2 minutes at the start of a soup or stew replaces hours of simmering.
- Combine with miso, soy sauce and garlic for an instant deeply savoury rub for aubergine, mushrooms or tofu.
→ Find the best substitutes for tomato paste
Vegan Recipes Using Tomato Paste
Learn to cook with tomato paste on video
Our Cook Like A Pro course covers vegan cooking techniques including how to get the most from plant-based proteins, flavour bases and dairy alternatives. Watch step-by-step with chefs Rupert Worden and Lisa Hinze.
Explore the course Browse all US ingredients