A cup of tomato paste is 262 g — the USDA figure, measured spooned and levelled. Concentrated cooked tomatoes; intensely savoury. It is used for sauces, stews, marinades and chilli. It is the most concentrated tomato product in the kitchen, and at 262 g per cup it is also one of the heaviest ingredients on this page. A cup of tomato paste is a serious amount of savoury intensity, which is why recipes measure it in tablespoons, and why a single extra spoonful can dominate a whole pot of sauce. This guide covers the weight of tomato paste in every measure you will use — cups, tablespoons and teaspoons — how to measure it correctly, what to use instead when you run out, and how to store it. All weights on this page are approximate; verify with a kitchen scale when the recipe matters.
Tomato Paste: weight and measurement table
The table below gives the weight of Tomato Paste in every measure you will use, from a teaspoon up to 2 cups, all derived from the USDA figure of 262 g per cup, spooned and levelled. Every figure is approximate — spooned and levelled is a technique, not a machine setting — so when the recipe matters, weigh the ingredient on a kitchen scale instead.
| Amount | Weight (approx.) |
|---|---|
| 1 teaspoon | 5.5 g |
| 1 tablespoon | 16.4 g |
| 1/4 cup (4 tbsp) | 65.5 g |
| 1/3 cup | 87.3 g |
| 1/2 cup (8 tbsp) | 131 g |
| 3/4 cup (12 tbsp) | 196.5 g |
| 1 cup (16 tbsp) | 262 g |
| 2 cups | 524 g |
| 100 g | 0.38 cups |
There are 3 teaspoons in a tablespoon and 16 tablespoons in a cup, so you can move between any of these measures by multiplying or dividing. If a recipe calls for 100 g and you only have measuring cups, that is about 0.38 cups. Keep the cups to grams converter open while you cook and you will never need to do the arithmetic in your head.
What is Tomato Paste?
Concentrated cooked tomatoes; intensely savoury. Tomato Paste is used for sauces, stews, marinades and chilli. The ingredient is a familiar one in most kitchens, but it is worth knowing what it actually is before you measure it, because the form it comes in decides how it behaves in a recipe. Tomato Paste as sold is the form the weight on this page refers to: 262 g per cup, spooned and levelled, from USDA. If you buy it in a different form — chopped, ground, toasted, sweetened or unsweetened — the weight per cup changes, sometimes by a lot, so weigh the ingredient in the form the recipe asks for, or weigh it before you change its form. That single habit, weighing before chopping, grinding or toasting, is what keeps the recipe consistent from one bake to the next.
How to measure Tomato Paste
Spoon the tomato paste lightly into the measuring cup or spoon, then level the top with the back of a knife. Do not scoop the measure straight from the bag or the jar, because scooping packs the ingredient down and adds weight with every spoonful. Do not press it down or shake the measure to settle it, because that packs it too. The spooned and levelled method is a technique, not a machine setting, so two people measuring the same ingredient can still differ by a few grams, which is why the figures on this page are approximate. When the recipe matters, weigh the tomato paste on a kitchen scale instead: put the bowl on the scale, press tare, and add the tomato paste until the scale reads the weight you need.
How to store Tomato Paste
Refrigerate after opening; freeze leftovers in spoonfuls. That storage advice is worth following, because tomato paste goes stale faster than most cooks expect, and stale tomato paste will spoil a whole batch of baking. Keep it sealed, because air and moisture are what make it go stale, and keep it away from strong smells, because it absorbs odours from the cupboard. Check the ingredient before you use it: smell it, taste a little, and look at it. If it smells sharp, stale or off, or if it has changed colour or texture, replace it rather than risking a recipe on it. A small amount of fresh tomato paste is always better than a large amount of stale tomato paste, and the cost of replacing it is far less than the cost of a ruined bake.
What to use instead of Tomato Paste
If you run out of tomato paste, the closest swaps are Tomato Sauce at 245 g per cup. Swap by weight, not by volume, because the cup weights differ, and a volume swap gives the wrong amount. Each substitute changes the flavour a little, so choose the one that suits the dish: a mild substitute for a delicate bake, and a stronger one where the flavour can carry it. Taste the finished dish before serving, because a substitute that works in a salad may not work in a cake, and the other way round.
Worked examples: Tomato Paste in real recipes
1. A rich pasta sauce from scratch
A pasta sauce for four uses 4 tablespoons of tomato paste, about 65.5 g, fried in olive oil with garlic before the tinned tomatoes go in. The paste gives the sauce its depth and its dark red colour, and the weight is what decides whether the sauce tastes rich or sharp: too much paste and the sauce turns sour, too little and it stays pale and bland. Fry the paste for a minute until it darkens and smells sweet, then add the tomatoes and simmer the sauce for at least twenty minutes.
2. A chilli con carne for a crowd
A chilli con carne for eight uses 6 tablespoons of tomato paste, about 98.2 g, stirred into the browned meat with the spices before the beans and tomatoes go in. The paste gives the chilli its body and its deep colour, and the amount matters: too much paste and the chilli turns sour, too little and it tastes thin. Fry the paste with the spices so it absorbs their flavour, then add the liquid and simmer the chilli slowly for at least an hour.
3. A marinade for roast chicken
A marinade for roast chicken uses 3 tablespoons of tomato paste, about 49.1 g, mixed with olive oil, lemon juice and herbs. The paste gives the marinade its colour and its savoury depth, and it helps the skin crisp in the oven. Mix the paste well so it coats the chicken evenly, and marinate the chicken for at least an hour, or overnight for the best flavour. The paste also helps the marinade stick to the chicken, so less of it slides off in the oven.
Why the weight of Tomato Paste matters
Tomato paste matters by weight because it is so concentrated that a small error changes a dish a lot. In a pasta sauce, the paste content decides the depth of flavour and the colour, and a 15 g error, about one tablespoon, is enough to make the sauce taste too sharp or too flat. Tomato paste is also acidic, so too much can make a sauce taste sour, while too little leaves it pale and bland. The cup measure is unreliable because the paste is thick and clings to the sides of the measure, so a scooped cup can be 20 g heavier than a spooned and levelled one. Weighing it keeps the ratio right, and it also matters because tomato paste is sold in tubes and tins of different sizes, so a recipe that says a cup can hide a wide range of actual amounts if the cook measures by eye. Most recipes need only a few tablespoons, so the tablespoon weight of about {tbsp} g is the number that matters most.
The USDA figure, and how it was measured
The USDA figure for tomato paste is not disputed: 262 g per cup, spooned and levelled, is the accepted value, and other sources agree within a few grams. Small differences between brands and batches are normal, because natural ingredients vary, but the variation is small enough that the figure on this page is a reliable guide for everyday cooking. The figure on this page, 262 g per cup, was measured spooned and levelled, which is the standard method for this kind of ingredient. If you measure it differently — scooping instead of spooning, packing instead of levelling, or measuring after chopping — the weight changes, and the recipe changes with it. The source matters too: USDA is the reference used throughout this site, because its figures are consistent and widely used in baking, and the USDA figures are used where King Arthur does not publish one. When two sources disagree, this site says so, and the figure given is the one judged most reliable for everyday cooking.
Common mistakes with Tomato Paste
The most common mistake is adding tomato paste to a sauce without cooking it first: raw paste tastes sharp and metallic, while paste fried in a little oil for a minute turns sweet and deep. Always fry the paste before adding liquid. The second mistake is using too much paste, which makes the sauce sour and overpowering; start with less than you think you need, and add more if the sauce tastes flat. The third mistake is storing an opened tin of paste in the fridge, where it goes mouldy within days; transfer the leftovers to a small jar, cover them with a little oil, or freeze them in spoonfuls. Finally, do not use tomato paste as a substitute for tomato sauce: paste is concentrated and needs diluting, while sauce is ready to use, and the swap changes the flavour and the texture completely.
Frequently asked questions
How many grams is 1 cup of tomato paste?
One cup of tomato paste weighs about 262 g, spooned and levelled, using the USDA figure. That is for tomato paste as sold, and the weight is high because the paste is concentrated and dense. Most recipes need only a few tablespoons, so the tablespoon weight of about 16.4 g is the number that matters most. The figure is approximate, so verify with a kitchen scale when the recipe matters.
How many tablespoons is 100 grams of tomato paste?
100 grams of tomato paste is about 6.1 tablespoons, spooned and levelled, because one tablespoon weighs about 16.4 g. Six level tablespoons is just under 100 g, so add a small spoonful more, or weigh the paste on a scale, which is easier because it clings to the spoon.
Should I cook tomato paste before adding it to a sauce?
Yes, always. Raw tomato paste tastes sharp and metallic, while paste fried in a little oil for a minute turns sweet and deep. Fry it with the garlic and spices before adding any liquid, and let it darken slightly in the pan. This single step makes the biggest difference to the flavour of a pasta sauce or a chilli.
How should I store leftover tomato paste?
Refrigerate it after opening, or freeze the leftovers in spoonfuls. An opened tin goes mouldy within days in the fridge, so transfer the paste to a small jar and cover it with a little oil, or freeze it in ice cube trays and use a cube at a time. Frozen paste keeps for months and thaws quickly in a hot pan.
Can I use tomato sauce instead of tomato paste?
Only with changes: tomato sauce is much thinner and less concentrated, so you need about three times as much sauce as paste, and the sauce will be paler and less intense. Simmer the sauce longer to reduce it, and expect a different flavour. For the best result, use paste when the recipe asks for it, because the concentration is the point.