What Can Replace Tomato Paste? 10 Best Substitutes and How to Use Them

The best substitutes for tomato paste are tomato sauce, canned crushed tomatoes, fresh tomatoes, ketchup, tomato puree, sun-dried tomatoes, and roasted red peppers — each offering a different balance of richness, acidity, and sweetness. Tomato paste is a concentrated ingredient: a single tablespoon contains the flavor equivalent of roughly 3 tablespoons of tomato sauce, so every substitute requires a conversion adjustment. This guide walks through every viable replacement, tells you exactly how much to use, and explains which dishes each option suits best.

Why You Might Need a Tomato Paste Substitute

Running out of tomato paste mid-recipe is one of the most common pantry emergencies in home cooking — but it is also one of the most solvable. Understanding what tomato paste actually does in a recipe makes choosing the right replacement straightforward.

What Tomato Paste Contributes to a Dish

Tomato paste is made by cooking down tomatoes for several hours, straining out seeds and skins, then cooking the liquid further until roughly 80 percent of the water is removed. The result is a thick, brick-red concentrate that delivers three things simultaneously:

• Concentrated umami and sweetness — cooking reduces sugars and triggers the Maillard reaction, building deep savory flavor
• Color — the deep red pigment (lycopene) adds rich color to sauces, stews, and braises
• Body and thickness — the low water content thickens dishes without adding excess liquid

Any substitute must address these three roles. Some replacements (like tomato sauce) nail the flavor but add extra liquid; others (like sun-dried tomatoes) nail the concentration but need blending. Knowing which property matters most in your specific recipe tells you which substitute to reach for first.

Common Reasons to Look for a Replacement

• You are out of tomato paste and the store is closed
• You need to use up an open can of tomato sauce or crushed tomatoes before it spoils
• You are cooking for someone with a tomato sensitivity or nightshade intolerance
• You want a lower-sodium option than most commercial tomato paste
• You are avoiding added sugars present in some paste formulations

The 10 Best Tomato Paste Substitutes

These ten substitutes cover every pantry situation, from fresh tomatoes on the counter to shelf-stable condiments in the refrigerator door.

1. Tomato Sauce

Tomato sauce is the single closest substitute for tomato paste and works in almost every recipe. It is made from the same base ingredient but retains far more water, so you must use more of it and reduce the other liquids in the dish to compensate.

Conversion ratio: Use 3 tablespoons of tomato sauce for every 1 tablespoon of tomato paste called for. If the recipe has other liquid ingredients (broth, wine, water), reduce those by approximately 2 tablespoons per tablespoon of paste being replaced.

Pro tip: Simmer the tomato sauce in the pan for 3–5 minutes before adding other ingredients to cook off excess water and concentrate the flavor, mimicking the depth of paste.

Best for: pasta sauces, pizza sauce bases, braised meats, shakshuka, and any dish where tomato flavor is the star.

2. Canned Crushed Tomatoes or Whole Peeled Tomatoes

Canned crushed tomatoes are an excellent tomato paste replacement that most households already have in the pantry. They have more texture and water content than paste but deliver authentic tomato flavor.

Conversion ratio: Use 3 tablespoons of crushed tomatoes for every 1 tablespoon of tomato paste. For whole peeled tomatoes, crush them by hand or blend briefly first, then apply the same ratio.

Reduction method: For the closest match, drain the liquid from the can and cook the solids in a dry skillet over medium heat for 8–10 minutes, stirring frequently, until the mixture thickens and darkens slightly. This homemade reduction is functionally identical to commercial tomato paste.

Best for: soups, stews, chili, bolognese, and any slow-cooked dish where you have time to reduce the extra liquid.

3. Tomato Puree

Tomato puree sits between tomato sauce and tomato paste in concentration, making it one of the most precise substitutes available. It is smoother than crushed tomatoes and thicker than sauce, with a water content roughly halfway between sauce and paste.

Conversion ratio: Use 2 tablespoons of tomato puree for every 1 tablespoon of tomato paste, and reduce other liquids by about 1 tablespoon.

Best for: soups, curries, tomato-based sauces, and any recipe where a smooth texture is important.

4. Fresh Tomatoes (Cooked Down)

Fresh ripe tomatoes, cooked and reduced, produce a substitute with the brightest, most natural tomato flavor of any option on this list. The trade-off is time — reducing fresh tomatoes to paste consistency takes 45–60 minutes on the stovetop.

Conversion ratio: You need approximately 3 medium fresh tomatoes (about 1 pound / 450g) to yield 2 tablespoons of concentrated paste after cooking. Core, seed, and roughly chop the tomatoes, cook over medium heat until the skins loosen, pass through a food mill or fine sieve to remove skins and seeds, then simmer the strained liquid until thickened.

Best for: summer cooking when tomatoes are at peak ripeness, garden-to-table recipes, and any dish where you want to avoid canned goods.

5. Sun-Dried Tomatoes (Blended)

Sun-dried tomatoes are the most concentrated tomato substitute available, with an even lower water content than commercial paste and a deeply sweet, almost smoky flavor. They are an excellent choice when you want extra depth in a slow-cooked dish.

Conversion ratio: Blend or finely mince 2–3 sun-dried tomato halves with 1 teaspoon of water or olive oil for every 1 tablespoon of tomato paste. Oil-packed sun-dried tomatoes are ready to use; dry-packed ones should be soaked in warm water for 10 minutes first.

Note on flavor: Sun-dried tomatoes have a more intense, less bright flavor than fresh paste. They suit slow braises, Mediterranean dishes, and pasta far better than fresh tomato-forward recipes like shakshuka.

Best for: braised meats, pasta sauces, pizza toppings, lentil soups, and Mediterranean stews.

6. Ketchup

Ketchup is a surprisingly effective tomato paste substitute in savory cooked dishes because it shares the same base ingredient and a similar thick consistency. The main difference is that ketchup contains added sugar, vinegar, and spices, which affect the flavor profile of the finished dish.

Conversion ratio: Use 1 tablespoon of ketchup for every 1 tablespoon of tomato paste. No liquid adjustment is needed due to ketchup's similar consistency.

Flavor adjustment: Because ketchup is sweeter and more acidic, reduce or omit any added sugar in the recipe, and add a small pinch of salt to balance the sweetness. Avoid using ketchup in dishes where the tomato flavor needs to be subtle or purely savory.

Best for: BBQ-style sauces, meatloaf, baked beans, chili, and any dish with bold seasoning that will mask the ketchup's distinctive sweetness.

7. Roasted Red Peppers (Pureed)

Pureed roasted red peppers are the best tomato-free substitute for tomato paste, delivering similar color, sweetness, and thick body without any tomato flavor. This is the ideal option for anyone avoiding tomatoes or nightshades entirely.

Conversion ratio: Use 1.5 tablespoons of roasted red pepper puree for every 1 tablespoon of tomato paste. Drain jarred peppers well and blend until completely smooth before measuring.

Flavor note: Red pepper puree lacks the acidity of tomatoes. Add 1/4 teaspoon of red wine vinegar or lemon juice per tablespoon of puree used to approximate the tartness of tomato paste in the finished dish.

Best for: Spanish-style dishes, romesco-based sauces, soups, grain dishes, and any recipe for someone with a tomato intolerance.

8. Tomato Juice (Reduced)

Tomato juice can be reduced down to a paste-like consistency in about 20–25 minutes on the stovetop, making it a useful substitute when other options are not available.

Conversion ratio: Start with 1/2 cup (120ml) of tomato juice to yield approximately 2 tablespoons of reduced concentrate. Simmer in a small saucepan over medium-low heat, stirring occasionally, until the volume reduces by about 75 percent and the mixture coats the back of a spoon.

Best for: soups, marinades, and dishes where you have extra time and a bottle of tomato or vegetable juice on hand.

9. Tamarind Paste

Tamarind paste is a non-tomato substitute that replicates the deep sour, umami, and slightly sweet flavor profile of tomato paste in certain cuisines. It does not add color the way tomato paste does, so it works best in darker sauces and braises.

Conversion ratio: Use 1/2 teaspoon of tamarind paste for every 1 tablespoon of tomato paste — tamarind is far more intense in sourness, so start with less and adjust to taste. Add a small amount of tomato-free vegetable stock to restore lost body.

Best for: Indian curries, chutneys, slow-cooked lentil dishes, and any recipe where a sour-savory depth is more important than tomato color.

10. Miso Paste

Miso paste replaces the umami depth of tomato paste without adding any tomato flavor or color, making it the best option when the savory backbone is what the recipe needs most.

Conversion ratio: Use 1/2 tablespoon of white or red miso paste for every 1 tablespoon of tomato paste. Red miso is saltier and more intense; white miso is milder and slightly sweet. Do not add extra salt until you have tasted the dish, as miso is already high in sodium.

Best for: braised meats, mushroom-based dishes, ramen-style soups, and any recipe where umami depth matters more than tomato identity. Not suitable for Italian-style dishes where tomato flavor is expected.

Tomato Paste Substitute Comparison Table

Use this table to find the right substitute at a glance based on what you have available and what your recipe needs.

Table 1: Substitution ratio, flavor profile, thickness, and best use case for each tomato paste replacement. Measurements are approximate and should be adjusted to taste.

How to Make Tomato Paste from Scratch

Making your own tomato paste at home requires only tomatoes, a pot, and about 2 hours — and produces a result that is richer and more complex than most canned versions.

Stovetop Method (Fastest)

Ingredients: 2 pounds (900g) ripe plum or Roma tomatoes, 1/2 teaspoon salt, 1 tablespoon olive oil (optional).

1. Core and roughly chop the tomatoes. No need to peel or seed them.
2. Cook in a large skillet over medium heat for 15–20 minutes, stirring occasionally, until soft and broken down.
3. Pass through a fine mesh sieve or food mill to remove skins and seeds.
4. Return the strained liquid to the skillet and simmer over medium-low heat, stirring frequently, for 45–60 minutes until the mixture is thick, dark red, and reduced to roughly 4–5 tablespoons (the yield from 2 lbs of tomatoes).
5. Season with salt. Use immediately or store in the refrigerator for up to 1 week, or freeze in tablespoon-sized portions for up to 3 months.

Oven Method (Lowest Effort)

After straining the cooked tomatoes, spread the puree in a thin layer across a rimmed baking sheet lined with parchment. Bake at 300 degrees Fahrenheit (150 degrees Celsius) for 2.5 to 3 hours, stirring every 45 minutes, until deeply colored and reduced. The oven method requires less active stirring but takes longer than the stovetop.

Storage tip: Pour finished homemade paste into an ice cube tray and freeze. Each cube equals approximately 1 tablespoon. Transfer frozen cubes to a zip-lock bag and store for up to 6 months.

Best Tomato Paste Substitute by Dish Type

The right substitute depends as much on the dish you are making as on what you have in your pantry. Here is a quick-reference guide by recipe category.

Pasta Sauces and Pizza

Best choice: tomato sauce or tomato puree. These preserve the authentic Italian-style tomato flavor that defines these dishes. Reduce the sauce slightly before adding other ingredients to concentrate it. Sun-dried tomatoes work beautifully in puttanesca or arrabbiata-style sauces where intensity is desirable.

Soups and Stews

Best choice: crushed tomatoes or tomato sauce. Because soups and stews already have significant liquid, the extra water from these substitutes is easily absorbed. Add the substitute early in the cooking process so it has time to reduce and integrate with the other flavors.

Chili and Bolognese

Best choice: ketchup or sun-dried tomatoes. Chili's bold spice profile (cumin, chili powder, smoked paprika) masks ketchup's sweetness effectively. For bolognese, sun-dried tomatoes add depth that enhances the slow-cooked meat without making the sauce watery.

Braised Meats (Short Ribs, Lamb Shanks)

Best choice: sun-dried tomatoes or miso paste. Long braises benefit from the deeply concentrated umami that both of these options provide. The long cooking time integrates any flavor differences seamlessly. A combination — one sun-dried tomato half plus 1/4 teaspoon of miso — produces a remarkably close match to commercial tomato paste.

Indian Curries and Lentil Dishes

Best choice: tamarind paste or fresh tomatoes. Many Indian curry recipes traditionally use fresh tomatoes rather than paste anyway. Tamarind is a common ingredient in South Indian and Southeast Asian cooking and fits naturally into these flavor profiles without standing out.

Nightshade-Free Recipes

Best choice: roasted red pepper puree with a splash of red wine vinegar, or miso paste. Red pepper puree provides color and body; vinegar restores the tartness. Miso adds umami depth for dishes where color is less important than savory flavor.

Frequently Asked Questions

Can I use tomato sauce instead of tomato paste?

Yes. Tomato sauce is the most commonly available and easiest substitute for tomato paste. Use 3 tablespoons of tomato sauce for every 1 tablespoon of paste and reduce other liquids in the recipe by about 2 tablespoons. If time allows, simmer the sauce in the pan for a few minutes before adding other ingredients to deepen the flavor.

What is the ratio of tomato paste to crushed tomatoes?

3 tablespoons of crushed tomatoes equal approximately 1 tablespoon of tomato paste in terms of flavor output. You can also drain and reduce crushed tomatoes in a skillet first to create a thicker, more concentrated substitute that is even closer to paste.

Can I substitute ketchup for tomato paste in a 1:1 ratio?

Yes, ketchup can be used 1:1 by volume for tomato paste because they have similar consistencies. However, ketchup is sweeter and more acidic, so reduce or eliminate added sugar in the recipe and be aware the flavor will be slightly different. It works best in bold, well-spiced dishes like chili and barbecue sauce.

Is tomato paste the same as tomato puree?

No. Tomato paste is much thicker and more concentrated than tomato puree. Tomato puree has a water content roughly halfway between sauce and paste, with a smooth, pourable consistency. It is a good substitute (use 2 tablespoons of puree per tablespoon of paste) but will add slightly more liquid to your dish.

What can I use instead of tomato paste in bolognese?

The best substitutes for tomato paste in bolognese are sun-dried tomatoes (blended) or a combination of tomato sauce reduced down by half. Sun-dried tomatoes add concentrated sweetness and umami that complements the long-cooked meat beautifully. Use 2–3 minced or blended sun-dried tomato halves per tablespoon of paste the recipe calls for.

Can I skip tomato paste entirely in a recipe?

In most recipes, yes — but with some flavor and texture trade-offs. Tomato paste primarily adds depth, color, and body. If you omit it without substituting, the sauce or stew will be lighter in color, thinner in consistency, and less deeply flavored. Adding a teaspoon of Worcestershire sauce, a small piece of anchovy fillet, or a teaspoon of soy sauce can restore some of the lost umami depth even without a tomato-based substitute.

How do I store leftover tomato paste so it does not go to waste?

Opened canned tomato paste keeps in the refrigerator for only 5–7 days. To avoid waste, portion leftover paste into tablespoon-sized dollops on a parchment-lined baking sheet, freeze until solid (about 2 hours), then transfer to a freezer bag. Individual frozen portions keep for up to 3 months and can be added directly to a hot pan from frozen without thawing.

What is the best tomato paste substitute for pizza sauce?

Tomato sauce or tomato puree are the best replacements for tomato paste in pizza sauce because they maintain the authentic tomato flavor. Use tomato sauce at a 3:1 ratio and season with a pinch of salt, a small amount of dried oregano, and a tiny pinch of sugar to replicate the balanced flavor of paste-based pizza sauce. Spread the sauce in a thinner layer than usual if it is less thick than paste to prevent a soggy crust.