Yes, you can easily make tomato paste from tomato sauce by reducing it through simmering. Simply pour 2 cups of tomato sauce into a saucepan and simmer uncovered over medium-low heat for 20-30 minutes, stirring occasionally, until reduced to about 1/3 cup of thick, concentrated paste.
Why This Simple Kitchen Hack Works
When you're in the middle of cooking and realize you need tomato paste but only have tomato sauce, this reduction method saves your recipe without requiring a grocery run. The science is straightforward: tomato paste is essentially concentrated tomato sauce with most of the water removed. By simmering the sauce, you evaporate excess liquid while intensifying the tomato flavor—exactly what happens in commercial paste production, just on a smaller scale.
| Property | Tomato Sauce | Tomato Paste | Reduced Sauce Equivalent |
|---|---|---|---|
| Water Content | 94-95% | 55-65% | 60-65% after reduction |
| Tomato Solids | 5-6% | 24-30% | 24-28% after reduction |
| Volume Ratio | 2 cups | ⅓ cup | 2:1 reduction ratio |
What You'll Actually Need
Forget complicated equipment—this method requires only what's already in your kitchen:
- 2 cups (16 oz) plain tomato sauce (no added herbs or seasonings)
- Medium saucepan with heavy bottom
- Wooden spoon for stirring
- Measuring cup for verification
Step-by-Step Reduction Process
Follow these precise steps for restaurant-quality results every time:
Step 1: Select Your Sauce
Choose a basic tomato sauce without added ingredients like onions, garlic, or herbs. The USDA's Food Safety and Inspection Service confirms that plain tomato products maintain stability during reduction when handled properly (FSIS Tomato Guidelines). Avoid flavored sauces as they'll concentrate unpredictably.
Step 2: Begin Gentle Simmering
Pour sauce into your saucepan and bring to a gentle simmer over medium heat. Immediately reduce to medium-low—vigorous boiling causes splattering and uneven reduction. Stir occasionally with your wooden spoon, scraping the bottom to prevent sticking.
Step 3: Monitor Critical Reduction Points
Watch for these visual cues during the 20-30 minute process:
- 5 minutes: Surface bubbles become smaller and more frequent
- 15 minutes: Sauce coats the back of your spoon ("nappé" stage)
- 20-30 minutes: Volume reduces to approximately ⅓ cup with thick, velvety texture
Step 4: Final Consistency Check
Place a small dollop on a cold plate. If it holds its shape without spreading, it's ready. If liquid seeps around the edges, continue simmering in 5-minute increments.
Storage Solutions for Leftover Paste
Preserve your homemade paste using these professional techniques:
- Refrigeration: Store in airtight container for up to 5 days (USDA recommends maximum 7 days for homemade tomato products)
- Freezing: Portion into ice cube trays, then transfer frozen cubes to zip-top bags—keeps for 6 months
- Oil preservation: Cover surface with olive oil in container for extended fridge storage
Recipe Substitution Guide
Use your homemade paste exactly like store-bought in these common applications:
- Pasta sauces: 1 tablespoon per 2 cups sauce for depth
- Pizza: Thin with 1 teaspoon water for perfect spreadable consistency
- Stews: Add during last 30 minutes of cooking
- Marinades: Mix with olive oil and herbs for instant flavor base
When Not to Substitute
While this method works for most recipes, understand its limitations:
- Avoid in canning: Commercial paste has precise acidity levels required for safe preservation
- Not for intense color needs: Commercial paste often contains tomato seed oil for richer hue
- Texture-sensitive dishes: Some Mediterranean recipes require paste's specific viscosity
Pro Tips for Perfect Results
Professional chefs use these techniques to maximize flavor:
- Add 1 teaspoon lemon juice during reduction to preserve bright tomato flavor
- Stir in ¼ teaspoon sugar if your sauce is overly acidic
- For deeper flavor, add reduction to dishes 10 minutes earlier than recipe specifies
- Never use high heat—it causes bitter caramelization of natural sugars
Frequently Asked Questions
Can I use crushed tomatoes instead of tomato sauce?
Yes, but you'll need to strain crushed tomatoes through a fine-mesh sieve first to remove larger tomato pieces. Expect a slightly longer reduction time of 35-40 minutes due to higher water content.
How much tomato paste does 1 cup of sauce make?
One cup (8 ounces) of tomato sauce reduces to approximately 3 tablespoons (1.5 ounces) of tomato paste. The standard reduction ratio is 6:1—6 parts sauce yields 1 part paste.
Why does my reduced sauce taste bitter?
Bitterness occurs when sauce boils too vigorously or sticks to the pan. Always maintain a gentle simmer, stir frequently, and use a heavy-bottomed pan. If bitterness occurs, add ¼ teaspoon sugar and 1 teaspoon lemon juice to balance flavors.
Can I speed up the process with high heat?
No—high heat causes uneven reduction and scorches the natural sugars in tomatoes, creating bitter compounds. Professional chefs consistently use medium-low heat for proper concentration without flavor degradation.
Does homemade paste work in pizza recipes?
Yes, but thin it with 1 teaspoon water per tablespoon of paste to achieve the perfect spreadable consistency for pizza bases. The concentrated flavor actually creates a more authentic Neapolitan-style sauce than many commercial pastes.
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