RPCookin
Executive Chef
To add to the pro uses for tomato paste... I made a shrimp bisque this week that called for 1 tablespoon of paste for the stock, which was then reduced by half, then another tablespoon when you were actually making the soup. The tomato paste didn't make it taste like tomato soup, it just gave it an overall richer flavor.
I've always used tomato paste in my chili con carne. It helps to make it richer and it makes for a thicker, more stew like main dish, rather than being thin like a soup.
I've always used tomato paste in my chili con carne. It helps to make it richer and it makes for a thicker, more stew like main dish, rather than being thin like a soup.