mezzomediTomato paste
Intensely umami and sweet tomato paste, a deep base for sauces.
A thick, smooth paste made by reducing and concentrating tomatoes. It offers an intense, slightly sweet tomato flavor with a rich, unctuous texture. A fundamental element of Mediterranean cuisine, it intensifies sauces, stews, and braised dishes.
Best pairings
Olive oil Classic88%Olive oil: a fundamental vehicle that extracts umami from concentrate and creates the rich base of Provençal and Italian cuisine.
Basil Classic88%Basil: classic aromatic harmony in Italian tomato sauce (pasta al pomodoro and bolognese sauce).
Garlic Classic84%Tomato paste and garlic, base for Southern sauces.
Red wine Classic84%Red wine: tannic richness that structures and extends the paste in Bolognese ragù or braised dishes.
Tomato Classic83%Fresh tomato: direct complementarity for rich, balanced sauces (concentrate + fresh pulp).
Onion Classic82%Tomato paste and onion, the base for sofrito and stews.
Flat-leaf parsley Classic82%Flat-leaf parsley: herbaceous freshness that lightens the umami power of tomato paste (a classic Italian finish).
Black olive Classic81%Black olive: Provençal mineral bitterness (tapenade + concentrate) or umami-intense Sicilian pasta.
Oregano Classic80%Oregano: an essential Mediterranean herb for pizza, pasta, and Greek stews with tomato paste.
Extra virgin olive oil Classic80%Tomato paste sautéed in olive oil.
Plate builder, pantry, dishes: it's all in the app.
In the kitchen
Signature dishes
Substitutes
FAQ
What goes with tomato paste?
Tomato paste pairs especially well with olive oil, basil, garlic, red wine and tomato. Olive oil: a fundamental vehicle that extracts umami from concentrate and creates the rich base of Provençal and Italian cuisine.
What can I substitute for tomato paste?
If you don't have it, try: tomato, sun-dried tomato.