Composition of tomato paste "Tomato". Recipe for tomato paste "Tomato"

Tomato paste is a concentrated mass obtained as a result of heat treatment of fresh tomatoes. In the manufacture of pasta, ripe tomatoes are peeled and seeds are peeled, rubbed and boiled. During cooking, as a result of the evaporation of moisture contained in tomatoes, there is a gradual increase in the concentration of solids up to 30-45 percent. The higher the concentration of dry ingredients in the paste, the more tomatoes were used for its preparation and the better it is. During the heat treatment process, tomatoes retain most of their beneficial properties. Therefore, natural tomato paste made from ripe fresh tomatoes is considered a very healthy product.

The prototype of tomato paste was first made in the 19th century. At that time, Italian culinary experts tried to prepare a tomato sauce with the addition of olive oil, garlic and pepper. Now tomato paste is produced in two forms - in the form of salted paste, which is sold in cans or glass jars, or in the form of unsalted paste. Unsalted pasta is most often sold in barrels.

There are the following varieties of tomato paste: extra, premium and first grade. Pasta grade extra and premium has a rich orange-red color. Pasta of the first grade is most often brownish in color. The most valuable and high-quality is considered to be pasta made from tomatoes, harvested and processed in one day.

Composition and calorie content of tomato paste

A quality indicator of the paste is the mass fraction of dry matter. Normally, no additional components (flavors, dyes, starch) should be added to tomato paste, since it contains everything you need, including a small amount of salts and sugars.

The composition of this product includes starch, mono- and disaccharides, organic acids and dietary fiber. The paste contains a significant amount of vitamin A (300 mcg). It also contains vitamins PP, E, C, vitamin B1 and B2. Many of the beneficial properties of tomato paste are due to the significant content of potassium (875 mg), phosphorus (68 mg) and magnesium (50 mg). In addition, the paste contains iron, sodium and calcium.

Calorie content of tomato paste - 100 kcal per hundred grams of product. One hundred grams of the product contains 4.8 g of proteins and 19 g of carbohydrates.

Useful properties of tomato paste

The low calorie content of tomato paste allows us to consider it a dietary product. A tomato diet is also recommended for vein diseases and a tendency to thrombosis. Pasta is also recommended for rheumatism, gout.

According to scientists, the highest concentration of the useful natural antioxidant lycopene is observed not in fresh tomatoes, but in boiled or baked vegetables. This valuable natural component in the paste is about ten times more than in fresh tomatoes. It has been proven that the antioxidant lycopene, which protects the cells of the body from the negative effects of the environment and from premature aging, is much better absorbed after heat treatment. Therefore, there are much more useful properties in tomato paste than in fresh tomatoes.

The high content of potassium in this product ensures the full functioning of the cardiovascular system, and also helps to lower blood pressure.

American doctors recommend eating tomato paste as often as possible. According to them, if you consume at least a small amount of tomato paste or sauces from it every day, the risk of developing cancer is reduced by half. Tomato paste, like tomatoes themselves, contains the hormone of joy - serotonin. Therefore, its use helps to cope with stress and improves mood. It is advisable to consume at least three dessert spoons of tomato paste daily. It is best to combine fresh tomatoes and sauces based on them. It is important that lycopene is absorbed only in the presence of fats.

Tomato paste improves digestion. When using the product, an increased secretion of gastric juice is observed. That is why pasta is useful to eat with heavy food, for example, with pasta.

In the spring, this healthy food product can perfectly replace carrots. After all, it contains vitamin A, useful for vision and slowing down the aging process. Phosphorus in the paste helps to strengthen teeth, bone tissue and nails.

Harm of tomato paste

Speaking about the dangers of tomato paste, it is worth considering that a natural high-quality product is practically not able to negatively affect the human body. The harm from tomato paste can be noticeable if cheap raw materials were used in its manufacture with the addition of water, starch, stabilizers and preservatives.

With caution, you should use the paste with increased acidity of gastric juice, with gastritis or gastric ulcer, with cholelithiasis. Excessive consumption of pasta can lead to an increase in acidity and discomfort in the stomach.

Tomato paste is a concentrated puree of tomatoes obtained by boiling them. The share of solids in the product is 20-40%. Interestingly, the tomato is a biological relative of the potato and belongs to the nightshade family. Peru is considered the birthplace of tomatoes, where the plant was cultivated long before the advent of Europeans.

Tomato paste is used to produce tomato-based products: ketchup, juice, sauce, and is of great importance in cooking. According to GOST, only salt, water and tomatoes can be included in its composition, without the addition of preservatives, dyes and flavor enhancers. The product is packaged in glass jars.

The darker the color of the tomato paste and the thinner the consistency, the lower its grade. The highest quality product has an orange-red tint, thick structure, and the lowest quality is brown and liquid.

BENEFICIAL FEATURES

The main advantages of tomato paste are improving the taste and appearance of dishes by giving them sourness and coloring them red. As a result, the food becomes more appetizing, emits a pleasant aroma, which contributes to the production of digestive juices that improve its absorption.

Tomato paste contains the same vitamins as tomatoes. Ascorbic acid is the most concentrated in it (45 ml per 100 g, which covers 50% of the daily requirement of the body for the vitamin). It is a powerful antioxidant that stimulates the immune system, helps to cope with pathogenic foreign microorganisms that penetrate tissues and organs from the environment, with food. Ascorbic acid prevents a wide range of diseases, ranging from influenza, SARS, colds and ending with oncology.

The effectiveness of vitamin C increases in the presence of beta-carotene and tocopherol, which are concentrated in tomato paste and increase its antioxidant properties.

Thiamine accelerates metabolism, improves carbohydrate metabolism, promotes weight loss. Niacin promotes the production of hormones, normalizes the level of bad cholesterol. In addition, the composition of tomato paste includes lycopene (160 mg per 100 g), which exhibits antioxidant activity. The carotenoid pigment reduces the level of oxidative stress, protects DNA, slows down the development of atherosclerosis, prevents oncogenesis, improves the functioning of the heart muscle, and normalizes blood pressure. Lycopene reduces the risk of developing tumors of the stomach, lungs and prostate, ischemic and ocular diseases, peroxidation processes in tissues (the lens).

CHEMICAL COMPOSITION

The nutritional value of tomato paste is 102 kcal per 100 g. The energy ratio B: W: Y is 19%: 0%: 75%. This is a dietary product.

To thicken the texture, unscrupulous manufacturers introduce an additional ingredient into its composition - starch, which increases the nutritional value of the paste. Therefore, before buying a product, you should carefully read its labeling. If the composition contains other components besides water, tomatoes and salt, refuse to purchase such products. Most likely it was prepared with violations of production technology.

A safe daily dose of a natural product is 50 g.

Table number 2 "Chemical composition of tomato paste"

Name	Nutrient content per 100 grams of product, milligrams
vitamins
Ascorbic acid (C)	45,0
Niacin (B3)	1,9
Beta-carotene (A)	1,8
Tocopherol (E)	1,0
Pantothenic acid (B5)	0,85
Pyridoxine (B6)	0,63
Riboflavin (B2)	0,17
Thiamine (B1)	0,15
Folic acid (B9)	0,025
Biotin (H)	0,0045
Macronutrients
Potassium	875
Chlorine	232
Phosphorus	68
Sulfur	51
Magnesium	50
Calcium	20
Sodium	15
trace elements
Iron	2,3
Zinc	1,1
Copper	0,46
Manganese	0,2
Molybdenum	0,03
Cobalt	0,025
Iodine	0,009

Tomato paste is recommended to be purchased in a transparent glass jar, which allows for an initial visual inspection of the product. It should be of a homogeneous consistency, reddish-red color, thick. The shelf life of the corked product in glass containers is 2 years from the date of manufacture (at a temperature of 0-25 degrees), metal - 1 year, aluminum - 6 months. An open jar is stored in the refrigerator for no more than 2 weeks, then its top is covered with mold.

If the tomato paste smells like fresh tomatoes, it means that flavorings have been introduced into its composition, hiding errors in cooking. You should not eat such a product. In addition, to give a “bouquet” of taste and smell, the desired consistency to the product, unscrupulous manufacturers add dyes, flavor enhancers, starch, exotic carrageenan, fruit puree that are not related to tomatoes. The result is a commercial product at the output that attracts the attention of the consumer, but does not provide value to the human body.

POTENTIAL HARM

The composition of tomato paste includes organic acids (citric, malic), which have an irritating effect on the mucous membrane of the digestive system. When the product is abused, the acidity of the stomach increases and the person experiences heartburn.

In addition, if chemical ingredients (thickeners, flavor enhancers, preservatives, stabilizers, flavors, dyes) are added to tomato paste, it cannot benefit a person.

Contraindications for use: stomach ulcer, individual intolerance, cholelithiasis.

Remember, tomatoes, like citrus fruits, are the strongest allergens that can cause anaphylactic shock, adverse reactions (rash, itching, redness of the skin, watery eyes, runny nose, cough). In the event of these reactions, immediately eliminate the vegetable from the diet and consult a doctor.

HOW TO COOK YOURSELF

To create tomato paste, only ripe tomatoes of good quality are used. Brown, greenish, broken and rotten fruits are not suitable.

TOMATO PASTE COOKING RECIPES

"CLASSIC DIET"

Ingredients: cream tomatoes - 5 kg.

Cooking principle:

Wash the tomatoes, cut into 4-6 pieces. Place in a non-stick coated container.
Put the pan on medium heat, cook for half an hour until the vegetables soften.
Remove from stove. When the skin moves away from the pulp, grind the boiled tomatoes through a sieve to remove seeds and skins.
Put the resulting tomato juice back on the fire, boil until thickened. To prevent the workpiece from burning, it is periodically stirred. Simmer for 4.5 hours until a thick paste is obtained.
Sterilize jars, boil lids. Arrange the paste in containers, tightly close, wrap, leave for a day.

To improve the taste, salt (40 g), ground red pepper (5 g), grated garlic (1 head) are added to the tomatoes.

"SHARP FOR THE WINTER"

Ingredients:

tomatoes - 2 kg;
salt - 20 g;
garlic - 1 head;
onion - 3 pcs;
red ground pepper - 2.5 g;
vegetable oil - 100 ml.

Cooking sequence:

Scald tomatoes with boiling water, peel.
Remove the husk from the onion and garlic, chop the first, pass the second through a press.
Turn the tomatoes through a meat grinder, boil with onions for 20 minutes, rub through a sieve.
Add vegetable oil, garlic, spices, salt to the resulting mass. Boil the pasta for another 15 minutes.
Steam the jars, sterilize the lids.
Spread the tomato paste in glass containers, twist, cover for a day. In order to avoid the reproduction of pathogenic microorganisms, the preservation should be stored in a warm place (at positive temperature) for no more than 2 years.

Tomato paste is a versatile product in cooking, which is used to prepare sauces for vegetables and meat products, adjika, ketchup, gravy and dressing for pasta, borscht, pizza, stuffed cabbage, kharcho, ratatouille, saltwort, homemade (stuffed peppers, eggplant caviar, lecho).

Interestingly, the tomato was previously considered an ornamental plant with poisonous fruits, it was grown in pots or gardens solely to decorate the house adjoining area. In 1822, the myth about the toxicity of tomatoes was dispelled and the product began to rapidly gain popularity.

CONCLUSION

Tomato paste is a canned mass obtained from mashed boiled tomatoes. The higher the concentration of dry matter in the product (30-45%), the better it is. This indicator indicates the number of used tomatoes for making pasta. For the first time, a prototype of tomato puree appeared in the 19th century in Italy, when local chefs mixed the concentrate with garlic, pepper and olive oil.

Currently, tomato paste is produced in the following varieties: first, highest and extra. The latter is distinguished by a rich orange-red color, thick consistency and provides the greatest value for the human body.

The composition of a high-quality natural product includes only 3 components: tomatoes, water, salt.

Tomato paste is a storehouse of dietary fiber, organic acids, lycopene, vitamins A, E, B, C, macro- and microelements. According to scientists, the product has a strong antioxidant effect, protects the cells of the body from premature aging and the harmful effects of the environment, helps to overcome stress, and reduces the risk of cancer and heart disease. For the best effect, it is recommended to combine the intake of fresh tomatoes and sauces based on them.

Remember, the antioxidant lycopene can only be absorbed in the presence of fats.

Pasta improves digestion, stimulates the production of gastric juice, improves metabolism. Contraindicated in people with ulcers, cholelithiasis, gastritis and high acidity of the stomach.

Tomato paste is obtained by thermally processed fresh tomatoes. Ripe tomatoes are peeled and seeds are peeled, rubbed and boiled. In the process of cooking, moisture evaporates and the concentration of solids gradually increases to an average of 45%. The more dry ingredients in tomato paste, the better it is. After heat treatment, tomatoes retain most of the nutrients, so well-made tomato paste is considered a fairly useful product.

Composition of tomato paste

Decent quality tomato paste should not have additional ingredients such as colorings, flavorings or starches added. Natural tomato paste already includes salt, sugar, starch, disaccharides, monosaccharides, dietary fiber and organic acids. Tomato paste contains , E, C, PP, B2 and B1. It contains potassium, phosphorus, magnesium, sodium, iron and calcium.

calories in tomato paste

Since tomato paste is often used to prepare various dishes, many people wonder how many calories are in tomato paste. 100 grams of ready-made tomato paste contains only 100 kcal. Therefore, dishes with its use can even be included in the diet menu.

The benefits of tomato paste

A diet using tomato paste is recommended for people with a tendency to form blood clots, vein diseases, gout and rheumatism. Scientists have found that the highest concentration of lycopene is found not in fresh tomatoes, but in baked or boiled ones. This antioxidant protects cells from early aging and adverse environmental influences. After heat treatment, lycopene is absorbed better. Therefore, tomato paste is even more useful than fresh tomatoes. The rich content of potassium contributes to the full functioning of the cardiovascular system and lowering blood pressure. Regular use of this high quality product reduces the risk of cancer by half.

Tomato paste can even save you from depression and lift you up thanks to the hormone of joy - serotonin. This product improves the digestive system. When eating tomato paste, gastric juice is secreted. Therefore, it should be added to heavy foods, such as pasta.

Whether tomato paste will bring benefit or harm depends on the quality of its manufacture and the conscientiousness of the manufacturer.

how to choose the right tomato paste

What is tomato paste? And how right choose tomato paste to use it without harmfor good health.

The invention of the prototype of tomato paste is attributed to Italian chefs who, back in the 19th century, tried to make tomato sauces with the addition of pepper, olive oil and garlic.

Tomato paste GOST. How to choose the right tomato paste

tomato paste is a product of thermal processing of tomatoes. During its production (manufacturing), ripe tomatoes (tomatoes) are cleaned of seeds and skins and boiled. During the cooking process, the moisture contained in the tomatoes evaporates and the concentration of solids increases. Logically, the higher the proportion of solids in tomato paste, the more tomatoes were used in its production and the better it is. Normally, no additional ingredients are added to the paste, because. everything you need is already contained in the fruits of tomatoes, including a certain amount of sugars and salts.

According to the technical requirements, concentrated tomato products are produced in the following types: tomato paste; tomato puree; Concentrated tomato juice

Tomato paste GOST

In order to protect consumers from low quality product, was accepted GOST 3343-89, Whereby tomato paste may be called a product in which the solids content is not less than 25% (from 25% to 40%). With such a concentration, the paste has a pleasant density - in it, what is called a spoon stands.

Tomato paste composition

IN composition of tomato paste produced according to GOST, do not add any other ingredients except water, salt and tomato paste.

According to quality indicators, tomato products are divided into varieties: tomato puree (in which the dry matter content is up to 25%) and tomato paste, which, in turn, comes in three varieties: extra, highest and first. Salt can also be added to the paste (salted tomato paste contains up to 10% of its total mass) and spices, while such tomato paste is produced only of the first grade.

For pasta of the highest grade and extra, a reddish-red color or burgundy is characteristic; in pasta of the first grade, shades from brownish to brown are allowed. A dark brown shade indicates a violation of the technology during preparation, or that vegetable or fruit purees are added to it. The light red or red-orange color of tomato paste indicates the addition of starch, tinted with a dye, to the product. Such tomato paste does not meet the requirements of GOST. Ready tomato paste be of a thick consistency without extraneous white or dark brown blotches.

However, unscrupulous manufacturers use thickeners to create the illusion of density. Most often, starch or exotic carrageenan is used for this. They can also add to the paste for density - vegetable or fruit puree, which in no way has anything to do with tomatoes. This whole “bouquet” has neither the desired taste nor color, which means that when using it, the taste and color of tomato paste becomes less saturated. To hide this trick, you have to add dyes, flavors and flavor enhancers.

If tomato paste It smells like fresh tomatoes, which means that flavors have been added to it, which are used to hide errors in its preparation. According to organoleptic indicators, choose tomato paste, in which there is no burn or bitterness.

Permissible content of carbohydrates, vitamins and energy value (kcal) in tomato paste according to GOST.

tomato puree,% content from 12-20: carbohydrates (in gr.) - 7.1-11.8, vitamins (mg.) (only for 20%) - B-carotene - 1.8. Vitamin B1 - 0.05, vitamin PP - 0.6, vitamin C - 26.0. Energy value, (kcal) from 37 to 65.

tomato paste,% content from 25 to 40: carbohydrates (in gr.) - 15.8 - 25.3. Vitamins (mg.) (only for 30%) - B-carotene - 2.0. Vitamin B1 - 0.15, vitamin PP - 1.9, vitamin C - 45.0. Energy value, (kcal) from 79 to 127.

Salted tomato paste,% content from 27 to 37: carbohydrates (in gr.) - 17.1 - 23.4. Energy value, (kcal) from 88 to 117.

As it was said tomato paste produced by heat treatment, which means that whencorrect technology and proper hygiene in production, the finished product is sterile, i.e. does not contain bacteria and mold spores, which can lead to deterioration of the pasta in the package. However, once opened, such a natural, "live" tomato paste deteriorates quickly enough, because it does not contain preservatives that prevent the development of microorganisms in the open air. The best way to store tomato paste is in the refrigerator in a glass container. If the tomato paste you bought does not deteriorate for a long time, it means that preservatives have been added to it. Such a product can only be trusted if it is produced according to specifications.

Tomato paste is packaged in accordance with GOST 5717.2 in glass jars, in accordance with GOST 5981 (shelf life is 3 years), in metal cans (varnished) (shelf life is 1 year) and in aluminum tubes (shelf life is 6 months). Tomato paste, in which the proportion of soluble solids is at least 30%, is packed in containers made of polystyrene or other thermoplastic materials that are approved by the Ministry of Health for food contact (shelf life is 10 days).

Marking on cans or labels with tomato paste in accordance with GOST 13799 must be printed by lithography and contain the following information:

1. name of the canned product.

2. Net weight (in grams).

3. Name of the manufacturer.

4. Date of manufacture.

5. Shelf life from the date of production.

6. Information on nutritional value and energy calorie content.

7. Storage conditions - at a temperature not lower than 10 * C and relative humidity not higher than 80%.

After the test purchase for the transmission of the same name program of Channel 1, questions were asked, which were answered by the head of the test center Yu. Pivovarov:

Question 1: What is tomato paste?

Answer: tomato paste is a stripped down juice from tomatoes, to make it thicker, in case of dishonest production, artificial colors or starch can be added.

Question 2: Is it possible to determine the quality of tomato paste by its appearance?

Answer: The color of the finished paste should have natural color, be thick. It should not have a black film that forms during oxidation.

Question 3: Which components are contraindicated in the production of tomato paste?

Answer: The finished tomato paste should not contain dyes, starch, flavors.

Helpful Hints:

Choosing tomato paste only according to GOST 3343-89. When tomato paste is prepared according to specifications, it contains many useful qualities:

tomato paste benefits

With daily use of 50 grams of tomato paste, you will improve the elasticity of your skin and prevent premature aging.

The lycopene contained in tomato paste, which determines the color of tomatoes, has unique antioxidant properties. This carotenoid pigment is necessary for the prevention of cardiovascular, oncological and eye diseases.

I know from experience that you should only take tomato paste from a jar with a clean spoon and be sure to close the jar with a lid after that. If you want the pasta in the jar to last longer, pour a thin layer of vegetable oil over the pasta after each use.

quality of tomato paste can also be estimated by price. Good tomato paste, including the cost of production and the trade margin, simply cannot cost 25 rubles per liter jar.

Tomato paste, being not a ready-made dish, but just a semi-finished product, has recently appeared on our table.

Nevertheless, the product has gained well-deserved popularity in the preparation of many dishes, to which it gives piquancy, a special taste and bright color.

Sauces and gravies, as well as some soups, are indispensable without tomato paste.

What is this product and how did it appear?

Tomato paste can be called a concentrate of red fruits obtained by evaporation. In the manufacturing process, ripe tomatoes, freed from the upper shell and seeds, are subjected to heat treatment.

In this case, the product is boiled down to the desired degree of density, by significantly reducing the liquid and increasing the proportion of solid (dry) matter. Its quality directly depends on the density of the paste.

The Italians were the first to subject tomatoes to such a treatment. Back in the nineteenth century, skilful culinary specialists of the sunny country began to use boiled tomatoes in the preparation of pizza and spaghetti, flavoring with aromatic seasonings and olive oil.

The composition of tomato paste and its calorie content

According to state standards, the paste should contain only the tomatoes themselves and salt, not allowing additives that improve taste and increase shelf life. If available, it will already be considered ketchup or sauce. Dry matter in the paste should be between twenty-five and forty percent. Tomato concentrate contains only five percent protein, twenty-five percent carbohydrates and almost no fat, which allows it to be called a dietary low-calorie product.

Tomato paste contains vitamins in a considerable dose: E, A, C, B-carotene, PP and B vitamins. In addition, the tomato product is rich in iodine, zinc, sodium, iron, potassium and phosphorus.

The benefits of tomato paste

One of the main advantages of a spicy product is its appetizing taste and smell. But color also plays a significant role, because it is known that digestion is largely influenced by the visual presentation of food. Food is fully digested only if the digestive juice is produced in sufficient volume, and this is facilitated by the gastronomic perception of the dish with its taste, smell and appearance.

As noted above, tomatoes, which are the basis of tomato paste, the benefits of which are confirmed by a high content of nutrients, contain many vitamins in their composition.

C is one of the most vital vitamins. With great antioxidant properties, it has a stimulating effect on the immune defense of the human body, as well as on the healthy functioning of all organs of the body. An organism that receives a sufficient amount of ascorbic acid more successfully copes with foci of bacteria and viruses, as well as with pathogenic microflora that adversely affects the body as a whole. For the prevention of diseases, ranging from a banal cold to an oncological tumor, vitamin C is simply necessary.

The beneficial effect of the vitamin of life - C, is significantly enhanced by vitamins E and A, which are also present in tomato paste, enhancing its antioxidant properties. The combination of these vitamins can preserve beauty and prolong youth. In addition, beta-carotene can be called an anti-stress vitamin. In addition, it helps the body to neutralize radioactive and chemical influences from the outside.

Vitamin B1 is needed for a complete metabolism of carbohydrates. It speeds up metabolism, thereby reducing the likelihood of excess weight. The work of the heart, blood vessels and digestive system is largely supported by B vitamins. Their timely intake helps prevent the likelihood of stroke conditions and heart attacks.

Vitamin PP, which is nicotinic acid, regulates the level of cholesterol (bad) in the blood, thereby preventing vascular and heart diseases. And also he is involved in the synthesis of hormones, especially the urogenital area.

But the main useful substance contained in tomato paste can be considered lycopene. Tomato concentrate can safely be called a champion in its content. Due to the increased amount of this natural substance, the fruits have a bright characteristic color. But it should be noted: scientists believe that the highest content of lycopene is found in vegetables that have undergone heat treatment, while in fresh vegetables, its concentration is significantly reduced. So, fried, boiled, baked or simply in the form of a paste, they contain 10 times more of this natural antioxidant, which protects the body from the harmful effects of the external environment and early cell aging. Therefore, eating tomato paste is much more beneficial than eating fresh tomatoes. The recommended dose is three large spoons per day, but you need to remember that lycopene is absorbed with fats.

The presence of a large amount of potassium helps to improve the functioning of the heart and blood vessels, lowering blood pressure.

American scientists advise to include dishes with tomato paste in the diet, this will halve the risk of oncology. Meanwhile, it contains to a large extent serotonin, which is considered the hormone of joy, which helps to elevate mood, eliminate depressive states and successfully cope with stress.

At the same time, tomato paste promotes better digestion - it stimulates the production of gastric juice, so it is especially necessary in heavy dishes (for example: meat and flour).

In the spring period of beriberi, it can be used along with carrots as a vitamin remedy rich in vitamin A, which improves eye health and prevents aging. Strengthens nails, teeth and bones of phosphorus, which is contained in a considerable amount in tomato paste.

Low calorie content and a large composition of useful substances in tomato paste allows it to be considered a dietary product recommended not only for people who monitor their weight, as well as for patients with a weak vascular system and heart, but also for adherents of a proper, healthy diet.

Is eating tomato paste harmful?

Tomato paste cannot harm human health, except for cases when dangerous components are added to reduce the cost of the product.

Summing up, we can confidently state the fact that there is much more benefit from tomato paste than harm, and its use will help maintain health and youth.

National Italian cuisine is replete with dishes and sauces made from this healthy pasta, so the country has significantly reduced the incidence of heart disease, blood vessels and oncology, while local residents, eating spaghetti in large quantities, do not gain weight, look healthy, slim, young and cheerful.