Contadina Tomato Paste, 111 Ounces, 6 Per Case

Contadina Tomato Paste delivers a clean, product-focused experience with the flavor, texture, and everyday appeal shoppers expect from this item.

Uses

Pizza sauce base: Thin with water or oil and season directly for a bold, spreadable pizza sauce that clings to crust without making it soggy.
Pasta sauces: Stir into marinara, bolognese, or arrabbiata to intensify tomato flavor and thicken the body of the sauce.
Soup and stew thickener: Add a spoonful to minestrone, chili, or beef stew to deepen color, boost savory depth, and bind broth without flour.
Braising and braising liquids: Dissolve into pot roast or short rib braising liquid for richer, more concentrated pan gravy.
Marinades and glazes: Blend with vinegar, brown sugar, and spices for a tangy barbecue glaze or a savory marinade for grilled meats.

Who Would Benefit

• Restaurants and pizzerias that make sauce from scratch daily
• Caterers preparing large-batch pasta dishes, soups, or braised entrees
• School and hospital cafeterias needing consistent, cost-effective tomato base
• Food trucks and concession stands building quick pan sauces and glazes
• Meal-prep and commissary kitchens producing sauces in volume

Product Highlights

• 111-ounce can sized for foodservice and bulk preparation
• 6 cans per case for efficient inventory management
• Made from vine-ripened tomatoes, cooked down to a thick, concentrated paste
• Rich red color and deep umami flavor that elevates sauces, soups, and braises
• No excess liquid, so you control the final consistency of every dish
• Trusted Contadina brand with decades of tomato expertise

Common Applications

Contadina Tomato Paste is a workhorse in any commercial kitchen. Use it as the foundation for house-made pizza and pasta sauces, where its thickness means you can adjust water and seasoning to your exact recipe every time. Fold it into chili, vegetable soup, or braised dishes to add body and a vibrant red color that plates well. Mix it into meatloaf or meatball bindings for extra moisture and savory depth. For quicker applications, whisk it into pan sauces and gravies after searing, or combine it with oil, garlic, and herbs for an instant spread on flatbreads and sandwiches.

Preparation & Use

For a standard pizza sauce, thin one part paste with roughly one part water or olive oil, then season with salt, oregano, garlic, and basil to taste. For pasta sauce, sauté aromatics first, then stir in the paste and let it toast briefly before adding crushed tomatoes or broth. In soups and stews, add the paste early so its flavor mellows and integrates as the dish simmers. Refrigerate any unused portion promptly; the 111-ounce can is best transferred to a sealed, food-safe container and used within five to seven days once opened, or portioned and frozen for longer storage.