Tomato paste is a rich paste made by boiling tomatoes for several hours to reduce water content, sieving to remove seeds and skins, and then boiling again to thicken, therefore reducing them to thick concentrates. The rich, meaty taste of tomato paste adds nuance and richness to everything it is added to, from pasta sauce to stews and casseroles. To store part of it after use, refrigerate the unused part after opening. You can also put the remaining tomato paste in a tablespoon-sized chunk and freeze it. The strong acid paste melts quickly in a hot pan and has the same effect as before it was frozen.
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