Tomato paste is tomatoes cooked down to remove most water, strained, and reduced to a thick, intensely flavored concentrate. It adds deep tomato flavor, color, and body without extra liquid.

• Texture: very thick, spoonable concentrate.
• Use: soups, stews, sauces, chili, braises, and marinades.
• Formats: small and large cans, plus squeezable tubes.
• Varieties: plain, herb-seasoned, or no-salt-added options.
• Concentration: some labels note double or triple strength; use less as intensity increases.

On Walmart.com, you’ll find a range of sizes and styles so you can match what you buy to your recipes and how often you cook.

You can make a simple version at home, but it takes patience.

1. Chop ripe tomatoes and cook in a wide pot over low heat until soft, stirring to prevent scorching.
2. Pass through a strainer or food mill to remove skins and seeds.
3. Return to the pot (or spread on a sheet pan) and continue reducing until very thick.
4. Season if you choose, then cool.

For storage, refrigerate in an airtight container and use promptly, or freeze in tablespoon portions for later. Times and yields vary by tomato variety and stovetop, so checking a trusted recipe can help with specifics.

They’re related but not interchangeable by default.

• Tomato paste: very thick and highly concentrated; used in small amounts to build depth.
• Tomato purée: thinner and smoother, with more water; often used as a sauce base.

If you only have paste, whisking roughly 1 part paste with 2–3 parts water can help you approximate purée or sauce, then season to taste. Texture and intensity vary by concentration, so adjust liquid until it looks right for your recipe.

Going the other way (purée to paste) isn’t practical on the fly; it would require lengthy cooking to reduce.

Tomato paste is a concentrated ingredient, so a little goes a long way. Nutrition details can vary by brand and variety.

• Ingredients: many pastes list only tomatoes; some include salt or herbs.
• Sodium: check the Nutrition Facts if you’re watching sodium—there are options without added salt.
• Serving size: portions are small, since you typically use a spoonful for flavor.
• Added ingredients: seasoned or pesto-style pastes may include oils or other components.

For personalized guidance, consider speaking with a nutrition professional. Reviewing the Nutrition Facts panel on each product page can help you choose what aligns with your preferences.

Both work well—the right pick depends on how you cook.

• Cans: good value per ounce and handy for recipes that use several tablespoons or an entire can. Transfer leftovers to a sealed container and refrigerate or freeze for later.
• Tubes: easy to squeeze and reseal, helpful when you use a teaspoon or two at a time and want to minimize waste.
• Sizes & strength: you’ll see small (around 6 oz) and larger cans, plus tubes that may be labeled double concentrated—use less if it’s stronger.

Consider how often you cook and your typical recipe size to choose a format that fits your kitchen routine.