When it looks like tomato paste (reduced to about 1/3 the original volume) it can be cooled and used 1:1 as a substitute. If the extra liquid is a problem, simmer tomato passata for a few minutes in a frying pan to thicken it. This recipe makes enough BBQ sauce for one meal (I used this for my BBQ Chicken Pizza recipe, but it would be enough to slap on some burgers or grilled chicken, too!) but it can easily be doubled, tripled, or octupled* if you want to make more! 1 tablespoon tomato paste 3 tablespoons tomato passata. Add beets, carrots, Italian seasoning, oregano, and 1/4 tsp salt. Luckily, you can reduce the tomato passata to about one-third its original volume in a pan once its as thick as the tomato paste. Its basically tomato paste that hasnt been concentrated, so it has more moisture than canned tomato paste. The consistency and flavor is quite similar to tomato sauce, and. Continuously cook the tomatoes in a little water until a thick consistency is formed with dark red color. Its as close to canned tomato paste as you can get. With tomato paste and a little water you have the best all around substitute for tomato sauce.

Add minced garlic and saute until fragrant, about 1 minute. First, chop the tomatoes, and remove the seeds and skins of the tomatoes. I’ve adapted it a bit from a recipe by Fat Free Vegan to give it some more smokiness and sweetness. Heat oil in large skillet over medium heat, then add and saute the onions until tender and golden, about 10 minutes. The recipe for this BBQ sauce is SUPER easy and has quickly become a staple item in my refrigerator. Cotter Crunchs version of non-tomato paste also contains onions, carrots, beets, and garlic, but is elevated with vegetable broth (instead of water), pumpkin purée, Italian seasoning, oregano, and parsley. However, I refused to believe that I could never have most of my favorite foods again! I knew there had to be a way to create a substitute for tomatoes that didn’t taste artificial, had all of the important characteristics (acidity, sweetness) and wouldn’t make me feel like I was eating something that was only half as good as what I really wanted. So as you can imagine, finding out that tomatoes were one of the biggest culprits of my esophageal problems and having to remove them from my diet was PAIN-FUL. Luckily, there are some great potential substitutes out there that can provide both the flavor and consistency of tomatoes, these include red bell pepper, tamarind paste, mango, gherkins, umeboshi paste, green pesto, and stock and vinegar among others. As an adult, I love experimenting with homemade pizzas and pasta sauces. When I was a kid, I put ketchup on everything, much to my mother’s dismay. You can use soy sauce to replace the savory umami flavor of tomato paste if you don’t want to use it in your cuisine. The olives can give umami flavor, and you can change it up depending on what else you have on hand. Tomatoes and I go way back ( but not as far back as butter and I go!). Despite its distinct flavor, You can use the olive to substitute for tomato paste. Let me just start by saying this: I LOVE tomatoes.

Tomato free tomato paste substitute