In England, tomato paste is commonly referred to as concentrate.
Understanding Tomato Paste
Tomato paste is a versatile culinary ingredient, known for its intense tomato flavor and rich, thick consistency. It is produced by cooking down ripe tomatoes, then straining away the seeds and skin. The remaining pulp is then cooked further to evaporate most of its water content, resulting in a highly concentrated product. In some regions, additional ingredients like sweeteners (such as high fructose corn syrup) may be added. Its composition can also be subject to specific regulations and standards, as seen in guidelines like the Code of Federal Regulations, for instance, 21 CFR 155.191, which defines its standard of identity in the United States.
Regional Naming Conventions
While the fundamental nature of the product—a highly concentrated form of tomato solids—remains consistent, its designation varies across different parts of the world due to regional linguistic preferences:
- In England and generally throughout the United Kingdom, you will typically find this ingredient labeled as tomato concentrate.
- In North America, it is almost universally known as tomato paste.
These differing names highlight how culinary terms can evolve uniquely in different geographical areas, even when referring to the exact same food item. Regardless of the name, this dense tomato product is a staple for deepening the flavor of sauces, stews, soups, and many other dishes.
