Converters/Cooking
Tomato Paste ↔ Tomato Sauce Substitution
Don't have tomato paste? Use tomato sauce instead — or vice versa. Tomato paste is roughly 3× more concentrated than tomato sauce.
Tomato Sauce to use instead
3
💡 For best results, simmer the tomato sauce in a pan for 5–10 min to reduce and thicken before using.
Ratio: 1 tbsp tomato paste = 3 tbsp tomato sauce
How to Use This Converter
- Sauce for paste: use 3× as much tomato sauce and simmer it down to reduce for best texture and flavor.
- Paste for sauce: use ⅓ as much paste, then thin with water or broth to reach the right consistency.
- Tomato paste has a deeper, richer flavor — add a pinch of sugar if substituting with sauce.
- The reduction step is optional but recommended for soups, stews, and braises.
Examples
Recipe calls for 2 tbsp tomato paste
→ Use 6 tbsp (⅜ cup) tomato sauce, simmered down
Recipe calls for ¼ cup tomato sauce
→ Use ~1½ tbsp tomato paste + a splash of water
Recipe calls for 1 can (6 oz) tomato paste
→ Use ~18 oz (about 2¼ cups) tomato sauce, reduced
Frequently Asked Questions
Why is tomato paste so much more concentrated?
Tomato paste is made by cooking tomatoes for hours and straining out seeds and skins, then cooking again to remove most of the water. The result is ~3× more concentrated than tomato sauce.
Do I have to reduce the tomato sauce first?
Not always — in soups and stews with plenty of liquid, you can add it straight and let the dish reduce. For sautéed dishes (pasta sauces, stir-fry), it's worth reducing first so you don't water it down.
Can I use crushed tomatoes instead of tomato paste?
Yes, with more reduction needed. Use about 4× crushed tomatoes by volume and cook down until thick.