Tomato Paste is a flavor engine. When you sauté it briefly in oil, it caramelizes, deepens in color, and sets the tone for stews, pasta sauces, and shakshuka.
Start with garlic and spices, bloom them gently, then stir in Tomato Paste until it darkens slightly. Thin with stock or water and you’ve got a silky, balanced base.
Keep a jar on hand for weeknights—one spoon turns quick pan sauces into something restaurant-worthy without a long ingredient list.