How Is Double Concentrated Tomato Paste Made Compared to Regular Tomato Paste?

Tomato paste is a cornerstone ingredient in global cuisine, but not all tomato pastes are created equal. Among the variations, "double concentrated" tomato paste stands out for its intense flavor and versatility. Understanding the differences in production methods between Double Concentrated Tomato Paste and regular tomato paste reveals why this ingredient is a superior choice for culinary professionals and home cooks alike.
1. Raw Material Selection and Preparation
Both types of tomato paste begin with high-quality, fully ripe tomatoes. Producers prioritize tomatoes with deep red pigmentation, high soluble solids (typically 5-7%), and minimal defects. For double concentrated paste, the selection criteria may be stricter, focusing on tomatoes with even higher natural sugar and pectin content to achieve a richer texture after processing. After washing and removing stems or imperfections, the tomatoes undergo thermal blanching to soften the flesh and deactivate enzymes that could degrade flavor.
2. Key Divergence: Concentration Process
The defining difference lies in the concentration stage. Regular tomato paste is made by simmering tomato puree in open kettles or vacuum evaporators until its solids reach 22-28%. Double concentrated paste undergoes a prolonged or multi-stage evaporation process, often using advanced vacuum technology to remove more moisture without scorching the product. This results in a final solids content of 36% or higher—nearly twice the density of standard paste.
Vacuum evaporation plays a critical role here. By lowering the boiling point, it preserves heat-sensitive nutrients like lycopene while intensifying the tomato’s natural umami. Some manufacturers employ triple-effect evaporators, where steam energy is reused across multiple chambers for efficiency. The extended reduction time caramelizes natural sugars subtly, contributing to the deeper, almost smoky notes characteristic of premium double concentrated variants.
3. Texture and Flavor Enhancement
While both products are strained to remove seeds and skins, double concentrated paste often undergoes additional refinement. High-shear homogenizers may be used to create an ultra-smooth texture ideal for sauces and soups. Some producers incorporate a controlled oxidation step during processing to develop complex flavor compounds, a technique less common in standard paste production.
4. Preservation and Packaging
To maintain quality, both types are hot-filled into sterilized containers at temperatures exceeding 85°C. However, the lower water activity in double concentrated paste allows for longer shelf stability. Advanced aseptic packaging technologies are frequently employed to lock in freshness without preservatives, making it a preferred option for commercial kitchens requiring bulk storage.
5. Nutritional and Culinary Advantages
The intensified production process amplifies not just flavor but also nutritional value. Double concentrated paste delivers up to 70% more lycopene per gram compared to regular versions—an antioxidant linked to heart health and anti-inflammatory benefits. In cooking, its potency means smaller quantities are needed, reducing recipe costs without compromising taste. Chefs value its ability to add depth to dishes like braised meats or stews without introducing excess liquid.
For food manufacturers, the choice between these products impacts both product development and labeling. Double concentrated paste enables cleaner ingredient lists by reducing the need for added thickeners or flavor enhancers. Its concentrated nature also supports sustainable practices by lowering transportation weight and storage space requirements.