How Do I Make Tomato Sauce out of Tomato Paste

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Imagine it’s a snow day, or you have a toddler attached to your leg, or you simply don’t feel like putting on real pants. You don’t have time for a slow-simmered Sunday gravy.

You grab that tube of paste from the fridge door. Squeeze. Add water. Stir. Heat. In under five minutes, you have a perfectly acceptable sauce for your pasta, meatballs, or even as a base for a quick pizza.

It’s the difference between giving up and having a hot meal. And hot meals win every time.

The One Thing to Avoid

Don’t try to use paste straight out of the can as sauce. That’s like eating a spoonful of coffee grounds and calling it a latte. It’s wrong, and your mouth will be very upset.

Also, don’t forget to stir really well. Lumpy paste sauce is a texture crime. Whisk it, shake it in a jar, or use a fork until it’s smooth and glossy. Your taste buds deserve smoothness.

If you ever feel fancy, you can even roast the paste in a pan with oil for a minute before adding water. That brings out a nutty, rich flavor that makes you look like a culinary genius.