1. Tomato sauce
Best for: Soups, stews, chili and braises.
The swap: Use about three times as much tomato sauce as the paste called for, and cut back on the other liquid in the recipe. Simmer it uncovered to thicken.
2. Ketchup
Best for: A pinch-hit in chili, meatloaf and sauces.
The swap: Use about the same amount as paste. Ketchup is sweeter and has vinegar and spices, so reduce any sugar in the recipe and taste before adding more salt.
3. Canned crushed or diced tomatoes
Best for: Long-simmered sauces and soups.
The swap: Simmer them uncovered in a small pan until thick and reduced by about half, then use the reduced tomatoes in place of the paste.
4. Fresh tomatoes
Best for: Summer cooking when you have ripe tomatoes.
The swap: Chop and cook ripe tomatoes down in a pan until thick and jammy, then use them in place of the paste. The flavor is fresher and a bit lighter.
5. Jarred roasted red peppers
Best for: When you mostly need color and body.
The swap: Blend a few roasted peppers smooth and use a spoonful or two. It is sweeter and less tomato-forward, so it works in sauces and dips more than in soups.
6. Sun-dried tomatoes
Best for: When you want an intense flavor.
The swap: Blend a few oil-packed sun-dried tomatoes with a splash of water into a paste. They are strong and salty, so use a little and adjust the seasoning.
Recipes that use these tips
These recipes lean on tomato flavor:
- Spaghetti with meat sauce: where tomato paste builds the base.
- Beef chili: tomato paste and crushed tomatoes.
- Beef lasagna: a thick meat sauce.
- Creamy tomato basil soup: a tomato-forward soup.