Tomato paste and tomato sauce are not the same product, though they both originate from cooked tomatoes. The primary difference lies in their concentration, which determines their texture, flavor intensity, and ultimate role in cooking. Tomato paste is a highly concentrated product resulting from extended cooking, while tomato sauce is a less concentrated liquid product that is often seasoned. Understanding the specific processing methods for each item clarifies why they function differently in a recipe.
Fundamental Differences in Preparation
The production process for tomato paste involves cooking tomatoes for a significant duration to remove water content. The resulting product is a dense, thick substance measured by its soluble solids content, known as degrees Brix. Commercial tomato paste typically falls within a high concentration range, often between 24° and 36° Brix, which indicates the percentage of natural tomato solids present. This intense concentration results in a deep, brick-like consistency that does not pour.
Tomato sauce, by contrast, is made from a less concentrated liquid extraction of mature tomatoes and contains a much higher percentage of water. The concentration of soluble solids is significantly lower, with some standards placing it under 25% Brix. This difference in water content gives the sauce a smooth, pourable texture, making it suitable for use as a liquid base.
The ingredient list highlights a major distinction between the two products. Tomato paste is essentially a pure form of tomato, often containing only tomatoes and sometimes salt. Tomato sauce, however, is nearly always a seasoned product that includes water, herbs, and spices. Common additions include onions, garlic, and various herbs like basil and oregano, which contribute to its milder, ready-to-use flavor profile.
Distinct Uses and Substitution Guidelines
The hyper-concentration of tomato paste makes it an intense flavor booster and a natural thickening agent. It is primarily used to add umami depth to dishes without introducing excess liquid. Cooks often sauté the paste in oil at the start of a recipe to caramelize its sugars, further enhancing its flavor before adding other ingredients for stews, chilis, or braises.
Tomato sauce is used as a liquid vehicle for tomato flavor, serving as a milder base that provides volume and moisture. It is suitable as a standalone component, such as a topping for pizza or a simple base for pasta dishes. The thinner consistency allows it to blend easily into soups and casseroles where liquid is desired.
Substitution is possible, but it requires modification to account for the difference in consistency and flavor intensity. To create a sauce-like consistency from paste, mix one part tomato paste with one part water. This diluted mixture will still lack the seasoning typically found in commercial tomato sauce, requiring the addition of herbs, salt, and sugar to balance the flavor. Conversely, substituting tomato sauce for paste requires simmering the sauce to reduce its water content, which concentrates the flavor and thickens the product.