If you take tomatoes and cook them down, strain the skin and seeds from the mixture and continue to cook the sauce down until it forms a thick consistency, you get tomato paste. Manufactured tomato pastes often include a stabilizer, like salt (you can also find no-salt-added options), and sometimes herbs and spices. There are also options for double-concentrated and triple-concentrated tomato paste, meaning it's even more potent.


Our Paste is a concentrated tomato product, made from fresh tomatoes, without any other additives than salt, sugar, spices and flavour.


Colour:     red - red orange
Flavour & Aroma:     Typical of Tomate
Appearance:     Paste form, Free from Foreign Matter
Texture:     Semi Solid
Taste:     Typical tomato paste, sour, no bitter/off-note
Brix @ 20 Deg Cel (Brix):     Min 18
Acidity as (% Anhyd. Citric Acid):     1.5 - 3.0
PH as Natural:     Maximum 4.4
Consistency  Bostwick (cm / 30 sec) at 12 Brix:     4.0 - 8.0