Tomato paste

Tomato paste is a concentrated form of tomatoes, made by cooking down and then straining tomatoes to remove seeds and skins, resulting in a thick, rich, and intensely flavored paste. Its deep, umami-rich taste adds depth and sweetness to a variety of dishes, while its velvety texture makes it ideal for blending into sauces, stews, and soups. Widely used in Italian, Mediterranean, and Middle Eastern cuisines, it serves as a foundational ingredient that enhances flavor and body in many traditional recipes. Historically, tomato paste became a staple in European cooking after the Columbian exchange introduced tomatoes from the Americas, quickly integrating into various culinary cultures worldwide.