Hunt’s No Salt Tomato Paste (Pantry Guide)
Hunt’s No Salt Added Tomato Paste is a concentrated tomato base for sauces, soups, and stews. Check the current can for its size, ingredients, and sodium, since “no salt added” does not mean sodium-free. For best flavor, cook the paste briefly in a suitable pan, then loosen it with liquid. Refrigerate opened leftovers promptly.
Tomato paste is useful, but it can scorch if left in a hot pan, clump when liquid is added too quickly, or leave a metallic taste after a long cook in bare cast iron. I teach home cooks to treat it as a concentrated ingredient, not a ready-made sauce. A few checks before heating help prevent those problems.
What is in the can, and what does “no salt added” mean?
Tomato paste is tomatoes cooked down to a thick, concentrated form. Hunt’s No Salt Added Tomato Paste is commonly sold in a 6-ounce (170-gram) can, and its label commonly lists a 2-tablespoon serving of about 33 grams. Check your can because package size and product details can vary.
“No salt added” means salt was not added as an ingredient. It does not mean the product contains no sodium. Tomatoes naturally contain some sodium, and the amount shown on the Nutrition Facts label can depend on the current formulation. Read the label if you are tracking sodium closely.
The paste is concentrated, so a small spoonful can add deep tomato flavor without adding much liquid. It is not the same as tomato sauce: sauce is thinner and usually needs less thinning during cooking. Use the paste when a recipe calls for a concentrated tomato base, or when you want to build tomato flavor into a dish.
I also advise checking the ingredient list rather than relying on a product name alone. For a lower-sodium dish, taste the finished food before adding salt. Stock, cheese, cured meat, and other ingredients may contribute more sodium than the paste.
Which pan and utensils work best?
A suitable pan distributes heat well and does not react with acidic tomato during cooking. Stainless steel, enameled cast iron, and intact PTFE nonstick cookware are practical choices for tomato paste. For longer cooking, avoid bare cast iron or carbon steel, which can lose seasoning or add metallic notes.
Acidic food is food that can react with some metals or wear on a cookware surface over time. Tomato paste is acidic, so it is best not to simmer it for a long time in bare cast iron or carbon steel. Brief contact is different from an extended cook, but stainless steel or a lined pan is the safer choice when a sauce will simmer.
| Cookware | Good use with tomato paste | Watch for |
|---|---|---|
| Stainless steel | Brief frying and longer simmering | Stir and scrape with a suitable utensil |
| Enameled cast iron | Brief frying and simmering | Avoid sudden temperature changes; follow care instructions |
| Intact PTFE nonstick | Gentle, brief cooking | Use medium or lower heat and non-scratch utensils |
| Bare cast iron or carbon steel | Not ideal for long acidic cooks | Seasoning damage or metallic flavors |
| Lined copper | Use if the lining is intact | Do not cook in damaged or exposed lining |
For induction, the pan needs a magnetic base. A quick check with a magnet can help, though the cookware maker’s guidance is the best source. Do not assume that every pan or handle can go in the oven; oven limits depend on the pan, handle, and other parts.
Use a wooden or silicone utensil to stir and scrape the paste. Before you start, open the can with a clean opener and use a clean spoon. This reduces mess and helps keep the remaining paste clean.
How do you fry and thin tomato paste without scorching it?
Frying tomato paste means cooking it briefly in oil before adding liquid. This step can reduce its raw, tinny taste and deepen its flavor. Use medium to medium-low heat, stir often, and stop if the paste starts to stick or darken too quickly.
- Set a suitable pan over medium to medium-low heat and let it warm. Do not preheat an empty nonstick pan for a long time.
- Add the oil called for in your recipe. When the oil is warm, add the tomato paste.
- Stir and cook for about 1 to 2 minutes. Look for a slight darkening and a less raw smell, not a blackened or crusty surface.
- Add stock, water, wine, or another liquid from the recipe. Start with a small amount and stir to loosen the paste.
- Scrape the pan with a wood or silicone utensil, then add the remaining liquid and simmer gently.
Paste can stick because it is thick and has little water. If it begins to catch before the minute or two is up, lower the heat and stir in a small splash of liquid. Do not wait for it to burn. A scorched smell is a clear sign to stop heating and assess the food; stirring burned bits into the dish will not remove that flavor.
When adding liquid, keep the pan steady and pour carefully. The mixture may bubble or spit as it loosens. If paste remains in clumps, whisk it into the liquid or press the clumps against the side of the pan with your utensil. Continue cooking only until the sauce reaches the consistency you want. There is no single correct simmer time or pan temperature for every recipe.
How much should you use, and how can you adjust the flavor?
The right amount depends on the recipe and the flavor you want. A serving on the label is not a universal recipe measure, so use the amount your dish calls for and taste as you go. Thin the paste with the recipe’s liquid until it blends evenly.
| If you are making… | How to use the paste | What to check |
|---|---|---|
| A quick pan sauce | Fry the recipe’s measured amount, then add liquid gradually | No thick clumps remain |
| Soup or stew | Stir the paste into the pan before adding broth or water | Taste after the other ingredients cook |
| A thicker tomato sauce | Add less liquid at first and simmer gently | Stir often to prevent sticking |
| A lower-sodium meal | Check the can and use unsalted or lower-sodium liquids if desired | Taste before adding salt |
For a smooth sauce, whisk after thinning or blend the finished sauce if the recipe allows. For a rustic sauce, leave it unblended but stir until there are no dense pockets of paste. The aim is an even tomato flavor, not a particular texture.
Taste before seasoning. The paste has no salt added, but the other ingredients may already supply sodium. Add salt in small amounts only after the dish has come together.
How should you store opened paste and clean the pan?
Opened paste should be covered and refrigerated promptly. For conservative leftover handling, refrigerate it within 2 hours, or within 1 hour if the room is above 90°F (32°C), and use it within 3 to 4 days. Freezing measured portions is a practical option if you will not use the rest soon.
Do not store leftover paste in an opened can. Transfer it with a clean utensil to a covered, nonreactive container, such as a suitable food-storage container. Label it with the date if that helps you keep track. For freezing, divide it into portions that match the amounts you use in recipes; this avoids thawing the whole batch for one spoonful.
Let the pan cool before washing. Adding cold water to a very hot pan can cause thermal shock, which may warp cookware or damage enamel. Follow the maker’s cleaning advice, and avoid abrasive scouring pads on nonstick surfaces or enamel. If tomato paste is stuck, soaking the cooled pan with warm water can help loosen it.
If acidic cooking has affected the seasoning on bare cast iron or carbon steel, clean and dry the pan thoroughly, then re-season it as needed. For the next long tomato cook, switch to stainless steel or an intact lined pan.
What do common kitchen situations look like?
These examples show how the same basic method changes with the pan and recipe. They are practical scenarios, not fixed cooking times: heat output, pan size, and ingredient amounts all affect how quickly paste cooks. Use the signs of the food, especially smell, color, and texture, to guide the next step.
- A quick sauce in stainless steel: Warm the pan over medium-low heat, stir the paste in oil for about 1 to 2 minutes, and add liquid gradually. Scrape up the flavorful browned paste before simmering.
- A stew planned for a long simmer: Fry the paste briefly in stainless steel or enameled cookware, then add the remaining liquid. Avoid simmering acidic tomato for a long time in bare cast iron or carbon steel.
- Paste sticking in a nonstick pan: Lower the heat and stir. Add a small splash of recipe liquid if needed, and use a non-scratch utensil. Do not use high heat to force the paste to brown.
- A recipe leaves paste in the can: Move the unused amount to a covered, nonreactive container and refrigerate it promptly. If you will not use it within 3 to 4 days, freeze measured portions.
Frequently asked questions
These answers cover common questions about buying, cooking, and storing the no-salt-added paste. Check the package in your kitchen for details that can change, especially serving size, sodium, ingredients, and net weight. When in doubt, use the current label and your recipe as the guide.
Is Hunt’s No Salt Added Tomato Paste sodium-free?
No. “No salt added” does not mean sodium-free. Check the Nutrition Facts on your can for the current amount.
How large is a can?
It is commonly sold in a 6-ounce (170-gram) can, but sizes can vary by market. Confirm the net weight on the package.
What is a common serving size?
A label serving is commonly 2 tablespoons, or about 33 grams. Use your can’s label because serving information may vary.
Should I fry the paste before adding liquid?
Briefly cooking it in oil can deepen the flavor and soften its raw taste. Stir over medium to medium-low heat for about 1 to 2 minutes, and do not let it scorch.
Can I cook it in cast iron?
For a brief step, a well-seasoned pan may be used, but long acidic cooking can harm seasoning or add metallic notes. Use stainless steel or enameled cookware for a long simmer.
How do I stop tomato paste from clumping?
Add liquid gradually while stirring and scraping the pan. Whisk the mixture or press any clumps against the pan until they dissolve.
How long can opened paste stay in the refrigerator?
For conservative handling, use it within 3 to 4 days. Refrigerate it within 2 hours, or within 1 hour when the room is above 90°F (32°C).
Can I freeze leftover tomato paste?
Yes. Freeze it in measured portions in a suitable container. That makes it easier to use only what a recipe needs.
Can I leave leftover paste in the can?
Transfer it to a covered, nonreactive container and refrigerate it. Use a clean utensil when portioning.
Why does my tomato sauce taste metallic?
One possible cause is prolonged contact between acidic tomato and bare cast iron or carbon steel. Use stainless steel or lined cookware for longer cooking, and check the pan’s seasoning.
(This article was written by one of our staff writers, Daniel M. Whitaker. Visit our Meet the Team page.)
