Tomato Paste substitutes

1:1

Keeps the umami, flavour, thickener and texture roles.

A naming difference rather than a real substitution: UK tomato puree is US tomato paste. American tomato puree is thinner and closer to passata, so check which country the recipe comes from.

1 tbsp tomato powder + 1 tbsp water per 1 tbsp paste

Keeps the umami, flavour, thickener and texture roles.

Almost identical once rehydrated. Mix it to a paste separately, because tipping the powder into a hot pan leaves lumps.

1:1

Keeps the umami, flavour, thickener and texture roles.

More intense, usually oilier and saltier, with a faintly smoky edge. Start with a little less and taste.

3 tbsp passata per 1 tbsp paste, simmered down until it darkens; or use it as-is and cut 2 tbsp liquid elsewhere

Keeps the umami, flavour and texture roles; loses thickener.

Mostly water, so skipping the reduction step thins the dish and dilutes the flavour rather than concentrating it.

Blitz 3 tbsp drained tinned tomatoes per 1 tbsp paste and cook them in the pan until they darken and catch

Keeps the umami, flavour and texture roles; loses thickener.

Needs 5 to 10 minutes of active reduction. Skip it and the sauce tastes raw and watery.

1:1 up to about 2 tbsp, then taste

Keeps the umami, flavour and texture roles; loses thickener.

Already carries sugar, vinegar and salt, so it sweetens and sharpens the dish. Pull back on sugar and salt elsewhere, and do not use it where a lot of paste is called for.

1:1

Keeps the flavour, thickener and texture roles; loses umami.

Right colour and body, wrong flavour: sweeter and distinctly capsicum. Obvious in a plain tomato sauce, acceptable in a heavily spiced stew.