Tomato Paste

Tomato paste is a concentrated form of tomatoes, made by cooking tomatoes down to reduce their water content and then processing them into a thick paste. It is produced from ripe tomatoes, often varieties specifically grown for paste production, and is a fundamental ingredient in many cuisines worldwide.

Tomato paste is used to add a rich, concentrated tomato flavour and colour to a wide range of savoury dishes. Its thickness also helps to bind ingredients and thicken sauces, stews, and soups. It is commonly found in Italian dishes like pasta sauces and pizzas, as well as in curries, casseroles, and ready meals.

Tomato paste is a food ingredient, not a food additive, and is not assigned an E-number. It is a source of nutrients like lycopene, an antioxidant. The UK's Scientific Advisory Committee on Nutrition (SACN) recommends a diet rich in fruits and vegetables. While generally considered healthy, the salt content of processed foods containing tomato paste can contribute to overall salt intake, and the NHS advises limiting salt consumption to no more than 6g per day for adults.