That deep red paste you see in the grocery aisle is actually way more complex than it looks. A creation from Sicily, Italy, tomato paste is made by cooking tomatoes for many hours to burn out its water content. It is then strained to remove the seeds and skins and cooked down a second time to create a paste-like consistency. Tomato paste is super rich in lycopene, an antioxidant that has been linked to cardiovascular health and cancer protection. Culinarily speaking, the concentrated product is an umami bomb with intense tomato flavor. Just a little bit can add that perfect burst of flavor and tang to any pasta, soup, or braised meat.
Cut and Paste
Lycopene Lotto
Gram for gram, there is a higher lycopene content in tomato paste than in fresh tomatoes.
Slim Pickings
Compared to other sauce additives on the shelves, tomato paste is super low in calories! Using it as a base for your sauces not only increases its nutritional value, it also keeps the calories in check.
La Tomatina
In Spain, there is an annual tomato festival where people throw 150,000 tomatoes at each other! Sounds like a waste of paste.
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