All About Tomato paste

Offers a concentrated tomato flavor with added richness (from oil/cheese in pesto). Adjust other liquids or fats in the recipe. If pesto contains cheese, it won't be dairy-free.

1 tsp tomato powder mixed with 1 tsp water for 1 tbsp tomato paste ratio

Provides direct, concentrated tomato flavor without much added moisture. Adjust water as needed to achieve a paste-like consistency. Great for color and flavor.

Adds a sweet, smoky flavor and reddish color. It won't have the same umami or tang as tomato, but works well for a savory, slightly sweet profile. Ensure it's thick enough.

3-4 tbsp cooked-down tomatoes for 1 tbsp tomato paste ratio

Simmer crushed or diced tomatoes over medium-low heat until very thick and jam-like, mashing with a spoon. This is the closest in flavor, texture, and function for building a rich base.

2-3 tbsp reduced tomato sauce/passata for 1 tbsp tomato paste ratio

Similar to above, but will yield a smoother result. Reduce significantly to concentrate flavor and thicken. Excellent for smooth sauces and gravies.

1/2 to 1 tsp miso paste for 1 tbsp tomato paste ratio

Provides a strong umami kick and helps thicken. It won't offer tomato flavor or acidity. Use sparingly and add a splash of vinegar or lemon juice for acidity if needed. Good for deepening savory flavors.

Offers a sweet, smoky flavor and color, along with some body. Lacks the strong umami and acidity of tomato paste, so consider adding a dash of balsamic vinegar or a pinch of sugar for balance.

1:1 (use a slightly larger amount if a very deep color is desired) ratio

Roast carrots until very soft and slightly caramelized, then puree into a thick paste. Provides sweetness, a golden-orange color, and some body. Lacks the acidity and strong umami of tomato, so consider adding a dash of apple cider vinegar and a pinch of salt.

Roast sweet potatoes until very soft, then puree into a thick paste. Offers sweetness, a rich orange color, and significant body. Similar to carrot puree in application, good for thickening and adding earthy sweetness.

1:1 (use less if strong beet flavor is undesirable) ratio

Roast beets until tender, then puree into a thick paste. Provides a vibrant red color and earthy flavor. Can be quite sweet. Its distinct flavor might not suit all dishes; use where beet flavor is complementary.

Use plain, unsweetened pumpkin puree. Cook down briefly to concentrate flavor and thicken. Offers a mild, earthy sweetness and an orange color. Good for adding body without overpowering other flavors.

2-3 tbsp reduced tomato sauce/puree for 1 tbsp tomato paste ratio

Simmer tomato sauce or puree over medium heat, stirring frequently, until it reduces by about half and thickens significantly. This concentrates the flavor and texture, mimicking tomato paste closely.

3-4 tbsp cooked-down tomatoes for 1 tbsp tomato paste ratio

Cook crushed or diced tomatoes over medium heat, mashing occasionally, until most liquid evaporates and they reach a thick, paste-like consistency. This provides excellent flavor and texture, but takes more time.

1 tbsp ketchup for 1 tbsp tomato paste ratio

Use as a last resort. Ketchup is sweeter, tangier (vinegar), and less concentrated in pure tomato flavor. It can work in dishes where its distinct flavor profile won't clash, like chili or BBQ sauce, but adjust other seasonings.

3-4 pieces rehydrated sun-dried tomatoes (packed in oil, drained or dry, soaked) blended with a little liquid for 1 tbsp tomato paste ratio

Provides intense, sweet-tart tomato flavor and umami. Rehydrate dry sun-dried tomatoes in hot water for 10-15 minutes, then blend into a paste. Use oil-packed ones directly (drained). The color will be darker.

Roast red bell peppers, peel, and blend into a thick paste. Provides color, sweetness (natural sugars, but lower than concentrated tomato), and some body. Adds a different flavor profile.

1/2 to 1 tsp miso paste for 1 tbsp tomato paste ratio

Excellent for umami and thickening. Most miso pastes are low-carb in small serving sizes. Will not provide tomato flavor or acidity. Adjust with vinegar/lemon juice for tartness.

1:1 (or to taste) ratio

Sauté mushrooms (cremini, shiitake) with a splash of tamari/coconut aminos and nutritional yeast, then blend into a paste. Offers deep savory umami and some thickening. No tomato flavor.

1/4 tsp xanthan gum mixed with 1 tbsp water for thickening equivalent of 1 tbsp tomato paste ratio

Purely for thickening; provides no flavor or color. Mix with a small amount of liquid first to prevent clumping, then add to the dish. Use sparingly as it's a potent thickener. Best combined with another ingredient for flavor.