Tomato Paste Substitute in an Emergency: Canned Tomatoes, Ketchup, and Other Stand-Ins

What Can I Use Instead of Tomato Paste Right Now?

If you are midway through a recipe and find the tomato paste jar empty, you have more options than you might think. The best substitute depends on what you are making and what else is in your pantry. For most sauces and stews, you can reach for canned tomatoes, ketchup, or even a mix of tomato sauce and spices.

The key is understanding what tomato paste brings to a dish: concentrated tomato flavor, a touch of sweetness, and a thickening quality that helps build body. Your substitute should aim to mimic at least two of these three roles. In a pinch, even a can of diced tomatoes, blended smooth, can work if you adjust the liquid in the recipe.

Below are the most reliable stand-ins, ranked by how closely they match the flavor and texture of tomato paste. Remember, you are not looking for a perfect swap—just something that keeps your dinner on track.

• Canned tomato paste: the closest match, but if you are out, use one of the following.
• Canned tomatoes: crush, puree, or drain them depending on the recipe.
• Ketchup: sweet and tangy, good for a quick fix.
• Tomato sauce: thinner than paste, so simmer to reduce.
• Fresh tomatoes: ripe and flavorful, but add cooking time.

How Do I Substitute Canned Tomatoes for Tomato Paste?

Canned tomatoes are the most common emergency substitute because almost every pantry has them. The catch is that they are much thinner and less concentrated than paste. To make up for this, you need to reduce the liquid by simmering, or use a thickener like a little cornstarch or flour.

For every 1 tablespoon of tomato paste your recipe calls for, use 2 to 3 tablespoons of canned tomatoes that have been drained and crushed. If you have whole or diced tomatoes, blend them first to get a smooth puree. Then, simmer the sauce or stew for an extra 5 to 10 minutes to cook off excess moisture and concentrate the flavor.

If you are making a slow-cooker dish or a soup, you can often skip the reducing step—just add the tomatoes and let the extra liquid cook down naturally. For a thicker result, stir in a teaspoon of tomato paste from a tube if you have it, or a pinch of cornstarch mixed with cold water.

Can I Use Ketchup as a Tomato Paste Replacement?

Yes, ketchup is a surprisingly effective substitute, especially in a pinch. It already contains tomato concentrate, vinegar, sugar, and spices, which means it brings both flavor and sweetness. The main downside is that it is thinner and sweeter than paste, so you may need to adjust the seasoning in your dish.

For every 1 tablespoon of tomato paste, use 1 tablespoon of ketchup. Because ketchup is less concentrated, you might want to add a little extra to get the same depth of flavor—try 1 1/2 tablespoons of ketchup for each tablespoon of paste. This works best in dishes where a slight sweetness is welcome, like BBQ sauce, meatloaf, or a quick shakshuka.

Be cautious with salty or spiced ketchup. If your ketchup has added salt, cut back on the salt you add to the recipe. Taste as you go, and if the dish becomes too sweet, balance it with a splash of vinegar or a squeeze of lemon juice.

What About Tomato Sauce, Fresh Tomatoes, or Tomato Soup?

Tomato sauce (often sold as marinara or passata) is thinner than paste but more concentrated than canned whole tomatoes. Use 1/4 cup of tomato sauce for every 1 tablespoon of paste, and simmer to reduce. Fresh tomatoes work too, but they are watery and need a long cook time—use 2 to 3 tablespoons of finely chopped, seeded tomato per tablespoon of paste, and cook until most of the liquid evaporates.

Tomato soup is another option, but it is the least ideal because it is seasoned and often contains cream or sugar. If you use it, skip any extra salt and sugar in your recipe, and be aware that the texture will be thinner. A 1/4 cup of condensed tomato soup (undiluted) can replace 1 tablespoon of paste, but taste the dish before adding more.

For a more complex flavor, you can also combine a small amount of ketchup with a pinch of smoked paprika or a dash of Worcestershire sauce to mimic the depth of tomato paste. This works well in chili or hearty stews.

• Tomato sauce: use 1/4 cup per tablespoon of paste, simmer to reduce.
• Fresh tomatoes: use 2–3 tablespoons chopped per tablespoon, cook down.
• Tomato soup: use 1/4 cup undiluted, adjust salt and sugar.
• Blend a can of diced tomatoes with a spoonful of ketchup for a quick fix.

How Do I Adjust My Recipe When Using a Substitute?

The biggest challenge with any tomato paste substitute is managing liquid and sweetness. Tomato paste is thick and intense, so every alternative will add some moisture. Start by reducing the other liquids in your recipe by a few tablespoons, or plan to simmer the dish longer to thicken it.

If your substitute is sweet (like ketchup or tomato soup), balance it with acidity. A splash of red wine vinegar, lemon juice, or even a little dry white wine can brighten the flavor. Conversely, if your substitute is more acidic than paste, like canned tomatoes, a pinch of sugar or a grated carrot can round out the sharpness.

Taste as you go. This is the most important step. Since substitutes vary in salt, sugar, and thickness, rely on your palate rather than exact measurements. If the sauce tastes too thin, let it bubble away on the stove for a few extra minutes. If it is too thick, add a splash of broth or water.