Substitute for Tomato Paste: Ratios and Best Uses

By The Recipes by Mom kitchen · Last checked October 21, 2026 · Not kitchen-tested; see how our recipes are made

The closest substitute for tomato paste is tomato sauce or tomato puree. Because these products have a higher water content than concentrated paste, they need to be simmered to thicken. Use a ratio of three tablespoons of sauce or puree for every one tablespoon of paste called for in the recipe.

Other options like canned crushed tomatoes or even ketchup can work in certain situations. The key is to account for differences in texture, sweetness, and liquid content. Choosing the right replacement depends on what you are cooking and how much paste is needed.

Substitutes for tomato paste (per 1 tablespoon)

Ratios are common kitchen equivalents; results vary by recipe, so try a swap in a forgiving recipe first.

Good to know

• Tomato paste is concentrated, so whatever you use adds more liquid; simmer a little longer
• Leftover paste freezes well in tablespoon portions

How to choose the right tomato paste substitute

Tomato paste adds a deep, concentrated tomato flavor and helps thicken dishes. When choosing a substitute, consider which of these functions is most important in your recipe.

• Tomato sauce or puree: This is a versatile substitute. Its flavor is similar to paste, but it is much thinner. Simmering it on its own or adding it earlier to the main dish allows excess water to evaporate, concentrating the flavor and thickening the texture.
• Canned crushed tomatoes: These offer a good tomato flavor but a chunkier texture. They also contain more liquid than paste and require extra cooking time to break down and thicken.
• Ketchup: Use ketchup only when a small amount of paste is needed and its sweet, vinegary flavor will complement the dish. It works in a 1-to-1 ratio because it is already thick, but it contains added sugar and seasonings.
• Sun-dried tomatoes: Blending a few sun-dried tomatoes creates a paste with a very intense, less bright tomato flavor. If they are packed in oil, be mindful that this will add extra fat to your dish.

Substitutes by recipe type

Different recipes use tomato paste for different reasons, so the best substitute can vary.

For liquid-based dishes like soups, stews, chili, and long-simmering pasta sauces, tomato sauce, puree, or crushed tomatoes are excellent choices. These recipes can easily accommodate the extra liquid and cooking time needed to reduce the substitute.

In braises and thicker sauces, crushed tomatoes work well. The longer cooking time helps break down their chunky texture. Tomato sauce or puree can also be used if simmered first to thicken.

For meatloaf, glazes, or sauces that call for just a tablespoon of paste, ketchup is a simple swap. Its sweetness and tang can be a good fit in these recipes. For pasta sauces or spreads where a robust flavor is desired, a paste made from blended sun-dried tomatoes is a suitable option.

What changes when you substitute

Using a substitute for tomato paste will likely change your recipe’s cooking time and final flavor. The most significant change is the addition of water. Tomato paste is a concentrate, so nearly all substitutes introduce more liquid.

To compensate, you may need to simmer the dish longer to allow the excess moisture to evaporate and the flavors to concentrate. You can also reduce the substitute separately in a small pan before adding it to the recipe. Alternatively, you can reduce another liquid in the recipe, like broth or water, to maintain the intended consistency. Be prepared to adjust seasonings, as substitutes like ketchup bring their own sugar, vinegar, and spices to the dish.

Sources and method

• Substitution ratios: common equivalents from US university extension substitution tables and standard cookbooks, cross-checked by the editors

Last checked October 21, 2026.