A little tomato paste goes a long way in adding flavor to soups and sauces, especially when your pantry is looking a bit bare. But it's not exactly a showstopping ingredient. To really intensify the flavors and turn it into your own secret ingredient, try these tips from Bon Appétit.
When cooked, tomato sauce takes on a sweet and concentrated flavor that beats the straight-out-of-the-can variety every time. Apply the same logic to tomato paste and you'll soon be adding a spoonful to all your soups, chili, pasta and pizza sauces. Cook tomato paste with olive oil over medium heat, stirring frequently, for several minutes. The color will deepen and the consistency will become thicker. Keep the caramelized paste at the ready by freezing spoonfuls in ice cube trays.
Read More: Make Tomato Paste Your Secret Weapon in the Kitchen at Bon Appétit
Related: Too Many Tomatoes? Make Tomato Paste!
(Images: Zach DeSart for Bon Appétit)
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This is pretty much how I start my (or rather, my dad's) pasta sauce--saute onions, garlic, and tomato paste until the onions and garlic are softened and the tomato paste is a little caramelized.
This is one reason most creole recipes taste so good. But, caramelizing it takes a LONG time it's not a few minute thing. I've stood over a pot stirring for upwards of 30 mins to an hour to get it the right brownish burgundy shade. Tastes SO good though.
I love doing this to my tomato paste, sometimes as I am cooking the oil down I will add some leftover red wine and stir it in. It really adds a depth of flavor to the paste.