Tomato Paste Substitutes: What to Use and How Much
Replace tomato paste in sauces, soups, and braises with passata, tomato sauce, canned tomatoes, or ketchup—and reduce extra liquid as needed.
Quick reference
- Substitute: Amount for 1 tbsp paste Adjustment
- Tomato purée or passata: 2–3 tbsp Simmer to thicken
- Tomato sauce: 3 tbsp Reduce other liquid
- Crushed or canned tomatoes: 3–4 tbsp Cook down well
- Ketchup: 1 tbsp Sweeter and sharper
The easiest swap
For most sauces, soups, and braises, use two to three tablespoons of tomato purée or passata for every one tablespoon of tomato paste. These products have a similar tomato flavor but contain more water, so the finished dish may need extra simmering. Add the substitute when the recipe calls for paste, then leave the pot uncovered so excess moisture can evaporate.
Choose by concentration
Tomato paste is intensely concentrated, while passata and tomato sauce are pourable and milder. Crushed or diced canned tomatoes bring even more water and a less uniform texture. Use them when a recipe can tolerate a longer cooking time. Ketchup works in a pinch, especially in braises or meat sauces, but it adds sweetness, vinegar, and seasoning; use it sparingly.
- Best flavor match: tomato purée or passata
- For texture: crushed tomatoes
- For a quick emergency swap: ketchup
How much to use
Start with two tablespoons of passata or tomato purée per tablespoon of paste, taste after simmering, and add more if the tomato flavor is still faint. Use about three tablespoons of tomato sauce, or three to four tablespoons of crushed tomatoes. For ketchup, begin with one tablespoon, since its flavor is more assertive and less savory than tomato paste.
How to reduce extra liquid
A watery substitute does not need a complicated fix. Simmer the dish uncovered over medium-low heat, stirring occasionally, until it reaches the recipe’s intended thickness. If the sauce contains delicate vegetables, meat, or seafood, remove those pieces temporarily so they do not overcook. You can also reduce the substitute separately in a small skillet before adding it.
- Use a wide pan for faster evaporation.
- Hold back some broth or water at first.
- Taste again after reducing; concentration increases seasoning too.
When other substitutes make sense
For a richer, deeper result, combine tomato sauce with a small amount of sun-dried tomato purée, if available. Fresh tomatoes can work in a long-cooked braise, but they need chopping and substantial reduction. Red pepper paste can replace some of the savory concentration in a stew, though it changes the flavor and may add heat. Adjust salt, sugar, and acidity only after the substitute has cooked.