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.