Then, you'll want to simmer the tomatoes until they reduce by half to remove the excess liquid. You can peel the tomatoes using one of these methods, and the easiest way to get rid of the seeds is with a food mill. To use fresh tomatoes as a substitution, you'll need to do a little work. Tomato paste is cooked down to concentrate its flavor, and even canned tomato products have the skins and seeds removed. When to use it: Use this swap in recipes that have a touch of tomato flavor, like Easy Slow-Cooker Chicken Ropa Vieja or Slow-Cooked Moroccan Chicken. In recipes that call for large quantities of paste, simmer the sauce to reduce it by half before adding it to the mix. How much to use: Use 2 to 3 tablespoons of tomato sauce for every tablespoon of tomato paste. Because these products are less concentrated than tomato paste, you'll need at least twice as much to get the same amount of tomato flavor. Tomato sauce is slightly thinner than tomato puree, but either one will work. If you just want to add tomato flavor to your dish and don't need paste to thicken things up, look to these canned products. What can I substitute for tomato paste? Tomato Sauce or Tomato Puree
For more cooking tricks, learn about these secret pantry ingredients that make your recipes better. Because when was the last time you actually used an entire can? (I'll go first: almost never.) If you're not on the tomato-paste-in-a-tube train yet, read on to find some stellar substitutes. The cure for running out of this pesky ingredient? Pick up a resealable tube of tomato paste, which will stay good in the refrigerator for months.
When I'm out of the stuff, I've had to learn (the hard way) what to substitute for tomato paste. I keep all my staple foods in large, plastic containers, and the shelves are lined with homemade canned goods. On any given day, I can whip up a tasty dinner without too much thought, but the one ingredient I have a hard time keeping in stock is tomato paste.
I'd like to think I have a pretty well-stocked pantry.
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