What's the Difference Between Tomato Sauce and Tomato Paste?

Tomatoes may technically be fruits, but they're treated as vegetables because of their central role in savory dishes. Consider their versatility: from pizza and pasta to gazpacho, salads, sandwiches, burgers, and salsa, tomatoes are a culinary staple. Unsurprisingly, they rank as the third most purchased produce in America, with 81% of households regularly stocking up on these juicy delights.  

Canned tomatoes come in various forms—diced, peeled, or crushed—but tomato sauce and tomato paste are the go-to options for concentrated tomato flavor without picking fresh tomatoes. In 2020, over 221 million Americans used tomato sauce, and nearly 172 million relied on tomato paste. But what exactly sets these two pantry essentials apart, and how can you make the most of them? Let's break down the differences between tomato sauce and tomato paste and explore their culinary potential.  

Tomato Sauce vs. Tomato Paste  

Fresh tomatoes are available year-round, but their peak freshness depends on the season—typically summer and fall, depending on your location. Outside of tomato season, or when a recipe demands it, canned tomatoes can often rival or even surpass fresh ones in quality.  

The Academy of Nutrition and Dietetics points out that canned fruits and vegetables are harvested at peak ripeness, preserving their nutrients and flavor. But let's get to the heart of the matter: what exactly are tomato sauce and tomato paste, how do they differ, and how can you use them effectively in your cooking?  

Tomato Sauce  

As defined by the USDA, tomato sauce is a concentrated liquid made from mature tomatoes, often enhanced with seasonings, vinegar, or sweeteners. It's created by cooking tomatoes and simmering them until some of the liquid evaporates, resulting in a smooth consistency comparable to gravy. This makes it an excellent liquid base for soups, chilis, stews, and other tomato-based dishes.  

You can prepare tomato sauce at home or purchase it from grocery stores, where a variety of options are available. These include plain, no-salt-added, organic, or Italian-style sauces. Most store-bought versions are pre-seasoned with ingredients like salt, sugar, vinegar, garlic, onion, bell pepper, and basil for added flavor.  

Tomato Paste  

Tomato paste is a dense, vibrant red concentrate made entirely from tomatoes. It's the most concentrated tomato product available, with minimal water content. The paste is created by cooking down tomatoes and straining them until a thick, rich consistency is achieved.  

What's the Difference?  

The key distinctions between tomato sauce and tomato paste lie in their texture, flavor concentration, additives, and nutritional content:  

- Flavor: Tomato paste is highly concentrated, offering a more intense flavor. A small amount delivers the robust tomato taste that sauce would require in larger quantities.  

- Consistency: Tomato sauce is much thinner and pourable, while tomato paste is thick and dense, almost solid.  

- Seasonings: Tomato paste is typically unseasoned, whereas tomato sauce often includes added herbs, spices, and other flavorings.  

- Nutrition: Per cup, tomato paste contains more calories, carbohydrates, and nutrients due to its concentrated nature. However, since recipes typically use smaller amounts of paste compared to sauce, their overall nutritional impact is similar.  

When to Use Tomato Sauce vs. Tomato Paste in Your Cooking  

The texture of each product determines its best uses in the kitchen:  

- Tomato Sauce: Use tomato sauce when a liquid base is needed to carry tomato flavor, such as in pasta sauces, soups, and stews. It's also ideal for dishes like sloppy joes, ground beef seasoning, pizza sauce, and meatball subs, where both flavor and added liquid are required.  

- Tomato Paste: Opt for tomato paste when you want an intense tomato flavor without adding excess liquid. A few spoonfuls can enhance recipes like tomato bisque, vodka sauce, chili, or homemade ketchup. It's also a great addition to meatloaf, shepherd's pie, and minestrone soup, delivering depth without altering consistency.