Daily Kitchen Note
Tomato paste straight from the tube or can has a tart, metallic flavor that can make dishes taste flat. Toasting it in oil before adding liquids caramelizes its sugars and unlocks a deep, savory umami flavor.
How to Toast tomato paste
- Heat a small amount of oil in a skillet or pot over medium heat.
- Add the tomato paste and cook, stirring frequently, until it changes from bright red to a dark brick red color, about 3 to 5 minutes.
- Deglaze the pan with your cooking liquid, scraping up any browned bits from the bottom, before continuing with your recipe.
Why it works
Cooking tomato paste in fat before adding liquid caramelizes its natural sugars and triggers the Maillard reaction. This process reduces the paste's raw acidity and metallic taste while concentrating its glutamates, which are responsible for savory umami flavors.
Source
Epicurious: Cooking Your Tomato Paste? Good. Now Cook It Longer.
