Home » The Mountain Kitchen Tips » Browning Tomato Paste {The Mountain Kitchen Tips
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Published · By Debbie · 8 Comments
Browning tomato paste is the best secret I can give you for making your own homemade tomato soup and sauces.Browning tomato paste gives your dishes a boost the flavor, giving them an all-day simmered sauce taste in a third of the time.
What is tomato paste?
Tomato paste is a dense puree of tomatoes that are cooked down to remove most of the moisture content, skins, and seeds. The dense paste is a concentration of tomato flavor that is added to sauces, braises, soups, and stews for thickness and flavor.
However, it won’t work magic like this. It will still have a raw taste. You can unlock the true flavors by caramelizing the tomato paste.
Quick Tip: Tomato paste is very thick and hard to get out of a can. The best way to get the paste out of the pan is to open the can at both ends with a can opener. Leave the lid in place and push the paste out of the can and drop it into the pan.
Why Do You Brown Tomato Paste?
Before adding the paste to a sauce, brown it in some olive oil. Doing so causes a chemical reaction within the paste which changes its aroma and taste. The result is a cooked (versus) raw flavor, less bitter, sweeter, and a character of greater depth and structure.
I use this same technique each time I make homemade bolognese. Here’s what you do:
How To Brown Tomato Paste
To release its full potential, make sure the paste comes in contact with the bottom of the pan you are cooking the sauce in. Simply, cook the tomato pastein olive oil, using a2:1 ratio of paste to the oil.
Cook over medium heat, stirring frequently until the color changes from a bright red color to a dark orangy-red rust color (pincer). In about 5-minutes, the paste has caramelized unlocking amazing flavor.
Add your cooking liquid (tomato sauce, broth, etc.) to the browned paste to help deglaze the pan. Then continue to cook as desired.
11 Recipes That Use Tomato Paste:
- Homemade Tomato Sauce With San Marzano Tomatoes and Wine
- Pioneer Tomato Soup
- Italian Sausage Tortellini With Homemade Tomato Sauce
- Roasted Tomato Soup
- Mini Eggplant Au Gratin
- Italian Sausage Ragu Over Polenta
- Cranberry BBQ Sauce
- Delicious Chicken Parmesan With Spaghetti
- Lebanese Maghmour
- Red Wine Braised Beef Short Ribs
- Sweet Italian Sausage Stuffed Zucchini Boats
Try browning paste the next time you make a homemade tomato sauce give this a try. You’ll love the difference in your dishes!
About Debbie & David
We live on the side of the Blue Ridge Mountains, in Virginia. I am the author and photographer here at The Mountain Kitchen, where I share delicious homemade recipes using clean food ingredients, and stories about mountain life. Read more...
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Comments
CindyBB says
Will try this Debbie the next time I make a pot of Bolognese sauce. T’is the season!
Reply
Debbie Spivey says
Works like a charm, Cindy! 🙂
"Cheffie Cooks" says
Totally agree, I never have made a Tomato/marinara sauce without first using paste (from a tube-easier) great of you to share this Debbie!!! Cheryl
Reply
Debbie Spivey says
Thanks Cheryl! Then you know exactly what I am talking about here. 🙂
Natalie Tamara says
A very interesting tip! I’ve never heard of doing this before so will be trying it out next time I make a tomato-based sauce. Thanks 🙂
Reply
Debbie Spivey says
Natalie, I hope you will see how good it makes your sauce. If you try it, let me know what you think.
Thanks for stopping by to comment. Have a good day!
Barb says
Well over 50 years ago I got a spaghetti sauce recipe from 2 Italian American women (mother & daughter) that included browning tomato paste for the sauce. Yours is the first other recipe I have seen including it. I’ve always used that recipe & everyone still loves it.
Reply
The Mountain Kitchen says
Thanks for sharing that, Barb! 🙂
