Extract from Ripe Tomatoes

Tomato concentrate represents a highly processed derivative that undergoes substantial depletion of ascorbic acid (vitamin C), provitamin A carotenoids, and water-soluble B-complex vitamins—compounds originally abundant in fresh tomatoes. Nevertheless, the concentration process transforms it into an exceptionally dense source of lycopene—a potent tetraterpenoid antioxidant that effectively neutralizes reactive oxygen species, thereby shielding cellular structures from oxidative damage and mitigating oncogenic transformation risks. From an electrolyte perspective, a mere 100-gram serving delivers over 1000 milligrams of potassium, fulfilling approximately one-fifth of an adult’s daily requirement. Potassium operates synergistically with sodium and chloride ions to maintain fluid-electrolyte homeostasis, regulate vascular tension, and preserve acid-base equilibrium in bodily fluids. Additionally, this cation ensures proper neuro-muscular signal transduction, preventing involuntary muscle spasms while optimizing cardiac muscle contractility through rhythm stabilization. Potassium also plays an active role in protein synthesis and carbohydrate metabolism, accelerating tissue recovery following strenuous physical activity or illness. Due to its favorable potassium-to-sodium ratio, tomato concentrate serves as a valuable dietary component for individuals managing hypertension, where excessive table salt consumption remains a prevalent nutritional concern. The product further contains trace amounts of phosphorus—essential for bone mineralization—and magnesium, which facilitates over 300 enzymatic reactions. Of particular note is its significant iron content, encompassing both heme and non-heme forms, whose adequate intake prevents iron-deficiency anemia. This is critically important in the diets of adolescent girls during puberty, women of reproductive age (due to monthly menstrual losses), and pregnant women, whose iron requirements increase by up to 50%. As the central atom in hemoglobin, iron enables efficient oxygen transport from the lungs to peripheral tissues, thereby averting hypoxia-induced metabolic dysfunctions.

The nutritional profile of 100 grams of tomato concentrate includes an energy yield of 92 kilocalories, comprising 13.9 grams of carbohydrates, 5.6 grams of protein, and 1.5 grams of fat content.

Tomato concentrate, a thick and highly reduced paste derived from cooked tomatoes, is employed to either introduce or amplify the natural tomato flavor in a wide array of culinary preparations. It serves as an indispensable ingredient in the creation of homemade ketchup as well as authentic pizza sauce, lending both depth and richness to their taste profiles. Incorporating one or two tablespoons into a freshly made tomato soup—prepared from a smooth purée—can significantly enhance its texture and flavor concentration. Similarly, it proves invaluable when added to tomato-based sauces designed to accompany meatballs, spaghetti, or other Italian-inspired dishes. Beyond these applications, the concentrate pairs exceptionally well with hearty beef goulash, traditional vegetable lecsó, and legume-based meals featuring lentils, chickpeas, or beans, where it accentuates their inherent flavors and visual appeal.