Start by cooking onions and garlic in olive oil over low heat until they're soft and translucent, then add your tomato paste. Let it cook for a few minutes more; you'll see it darken in color and thicken. Add wine or broth and scrape up all the tasty browned bits on the bottom of the pan, then add the rest of your ingredients for instance canned tomatoes or tomato sauce, vegetables, meat.
IE 11 is not supported. For an optimal experience visit our site on another browser. Share this —. Adding cheese tortellini helps to make this a meal. Want an even quicker tomato soup? Make an easy tomato sauce from scratch using a combination of canned tomato sauce, canned tomato paste and a mixture of Italian herbs.
Then layer it in a casserole dish with other lasagna essentials-noodles, ricotta, mozzarella, Parmesan and basil-and enjoy! Chunky Cheeseburger Soup. This creamy soup is reminiscent of a cheeseburger, ketchup included! We achieve that rich tomato flavor and still keep the sodium in check by using a whole can of no-salt-added tomato paste, plus just a little ketchup.
This simple slow-cooker recipe uses a whole 6-ounce can of tomato paste to create the saucy base of this hearty dish. The next time you have leftover tomato paste, portion it out into 1-tablespoon servings and freeze them for easy use down the road.
The next time you're cooking with tomato paste, you can use exactly what you need for the recipe. Here's how to do it:. Using a 1-tablespoon measure or just use a spoon and eyeball it , scoop out any remaining tomato paste onto the parchment paper. Pop the plate in the freezer for about an hour or until the tomato paste is firm to the touch. Store the tomato paste balls together in a freezer bag or tightly sealed container and you'll always be ready when a recipe calls for tomato paste!
Victoria Seaver Headshot. Victoria Seaver, M. Each product we feature has been independently selected and reviewed by our editorial team. If you make a purchase using the links included, we may earn commission. Pin FB More. Mutti Tubed Tomato Paste. Taco-Stuffed Sweet Potatoes. Vegan Meatballs. Easy Lasagna. When I have a choice of tomato pastes, I prefer to go with tomato paste in a tube. The key for storing tomato paste in a can is that, once you open it, the best practice is to scoop it all out and transfer it to another preferably airtight container.
Left to its own devices, in an open can in the fridge, the tomato paste will turn black from oxidation and form mold fairly quickly. The best way to save it is to dollop the paste into servings on a sheet pan—I usually go for a tablespoon—and put the sheet pan in the freezer for the paste to firm up. Then transfer those dollops into a freezer bag, label it, and just throw in a tablespoon or two into your dish as needed. That one little step eliminates the I-came-from-a-can-or-tube tinny flavor.
Tomato paste is a great thing on hand when making a tomato-based pasta sauce, since it can intensify the umami tomato flavors already on hand. I chop up or halve an onion and smash a few cloves of garlic, and cook them in a Dutch oven in a glug of olive oil until they start to brown.
It gives a nice hint of richness to the bean broth. A dollop also adds umami and richness to pretty much any kind of soup, but especially the luscious bean-based ones. All kinds of Indian and Indian-American dishes have tomato as one of their ingredients and, in a pinch, tomato paste is a good substitute.
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