It gives that tasty burst of tomato without watering down your sauce. If you want to set a 'rule', you can add some tomato paste to any dish with a tomato base. It is just going to intensify the flavor and the color, making it richer. Get the recipe for Ragu Bolognese. According to chef Nikolaos Kapernaros of Avli in the Park in Chicago, "my personal favorite secret way to use tomato paste would be to marinate a great piece of beef in spices and tomato paste.
Once marinated, add vegetables, red wine, and some herbs and slowly roast it in the oven. To make tomato oil, executive chef Josue Pena of The Iberian Pig in Atlanta likes to infuse olive oil with tomato paste.
He also adds that "a really great way of using it is as an emulsifying agent to finish a pasta dish — like in a beef sauce. Check out our complete collection of Sauce Recipes.
By Taylor Tobin June 24, Pin FB Share. Credit: Allrecipes Magazine. Korean Spicy Chicken and Potato in a brown bowl. Credit: Allrecipes. Ragu Bolognese. Credit: CCC. All rights reserved. The browning reaction will also amp up other complex flavors in the paste: tomato paste is full of glutamates, which naturally enhance a dish's umami, or savory quality.
Anna warns that she thinks many people only think they're caramelizing their tomato paste when they're really only warming it through. Directly out of the tube or can, tomato paste is typically a bright, fiery red. Anna says it should be cooked until it is "noticeably less vibrant" see photo at the top for reference. Cooking a little tomato paste until it reaches that dark color is a smart trick for making any savory dish not just pasta sauce!
Deploy it in chili , in any stew or any soup with a tomato component, or even just to add rich flavor to a middling store-bought stock. In fact, you can also deploy this trick in many dishes where tomato isn't the primary focus: I recently caramelized tomato paste when making an otherwise tomato-free chicken stew , just to give the dish a little underlying sweetness and savoriness.
It didn't make the stew overtly tomatoey, just wonderfully savory. Well, we do, at least. The secret to making tomato paste taste great is caramelization. The secret is to sizzle it in some olive oil or other fat until it turns brick red and starts to caramelize—usually about 5 minutes or so over medium heat.
Once it goes dark and starts to stick to the pan you can just deglaze with some water or other liquid, scrape up any stuck-on bits, and go on your merry way. Yeah, that's what we're talking about.
Vodka sauce.
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