Ready? This is not rocket science. Heat some olive oil in a pan. Add a clove of crushed garlic if you’re feeling fancy. Toss in two tablespoons of tomato paste. Stir it around until it looks like rusty caramel.
Now the magic trick: add a splash of pasta water (yes, the starchy water) or plain water. Stir until it becomes a sauce. That’s it. You have a sauce that tastes like it cooked all day. It’s faster than ordering pizza.
Want to get wild? Add a knob of butter at the end. Boom. Restaurant quality. Your friends will think you’re a culinary genius. You don’t have to tell them the truth.
Why Tomato Paste Is Better Than Canned Sauce
Canned sauce is often watery and full of sugar. It’s also expensive for what it is. Tomato paste costs pennies. A small can costs less than a dollar. One can makes enough sauce for two people, with leftovers.
Plus, you control the texture. Like it chunky? Add less water. Like it thin and silky? Splash in more. You are the boss of your sauce. You can also make it spicy, herby, or completely naked. The paste just carries the flavor.
Fun fact: tomato paste is actually a superfood in disguise. It has more lycopene (the healthy antioxidant) than fresh tomatoes. So you’re basically a health guru eating a bowl of deep red goodness. Who knew laziness could be so nutritious?
How to Make Tomato Sauce with Tomato Paste: Pro Tips & Mistakes to Avoid
