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Butter tomato paste sauce
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
2 tablespoon (medium) of Butter tomato paste sauce (40 g) has 58 calories. That works out to 145 calories per 100 g. It contains 3.1 g of carbs, 0.8 g of protein, 4.6 g of fat and 0.7 g of fiber. Its 84 µg of Vitamin A covers 9% of the Daily Value. Its glycemic index is 35 (low), so it raises blood sugar slowly.
Selected: 2 tablespoon (medium) · 40 g
58
KCAL / 40G
Carbs
3.1g
· 1% DV
Protein
0.8g
· 2% DV
Fat
4.6g
· 6% DV
Fiber
0.7g
· 3% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 22% · Protein 6% · Fat 72%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 58 kcal | |
| Total fat | 4.6 g | 6% |
| Saturated fat | 2.84 g | 14% |
| Trans fat | 0.1 g | |
| Sodium | 156 mg | 7% |
| Total carbohydrate | 3.1 g | 1% |
| Fiber | 0.7 g | 3% |
| Protein | 0.8 g | 2% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 2 tablespoon (medium) | 40 g | 58 kcal |
| 1 tablespoon (small) | 20 g | 29 kcal |
| 1 serving (medium) | 50 g | 73 kcal |
| 3 tablespoon (large) | 60 g | 87 kcal |
| 1 serving (large) | 80 g | 116 kcal |
| 100 g | 100 g | 145 kcal |
| 1 cup (whole) | 240 g | 348 kcal |
Calculated from 145 calories per 100 g.
Butter tomato paste sauce is a simple savory sauce made by cooking tomato paste in melted butter, often loosened with water and seasoned with salt or spices. It is commonly spooned over foods such as pasta or Turkish manti.
Melt butter in a pan, stir in tomato paste, and cook over low heat until fragrant. Add warm water a little at a time to reach the texture you want, then season; avoid browning or burning the paste.
Butter tomato paste sauce works well with pasta, Turkish manti, noodles, and boiled or roasted potatoes. Spoon it over the food or toss it through pasta, adding a little cooking water if the sauce needs help coating evenly.
Yes, butter tomato paste sauce makes a quick coating for pasta. Toss it with freshly drained pasta in a pan, and add a splash of pasta water if it seems too thick or does not cling to the noodles.
Keep butter tomato paste sauce from tasting bitter by cooking the paste gently and briefly; scorched tomato paste or spices can turn harsh. Melt the butter without browning it, stir constantly, and add chili only near the end.
No, butter tomato paste sauce is not the same as marinara. It is typically a quick sauce built from tomato paste and butter, while marinara is usually made with chopped or crushed tomatoes and simmered with seasonings.
Thin butter tomato paste sauce by stirring in warm water a little at a time while it simmers. For pasta, a splash of pasta-cooking water also works well; add gradually so the sauce does not become watery.
Yes, you can make butter tomato paste sauce ahead and refrigerate it in a covered container once cooled. Reheat it gently before serving, stirring well; if it has thickened, loosen it with a little warm water.
Yes, butter tomato paste sauce can be frozen in small airtight portions. Thaw it in the refrigerator and reheat gently, stirring as it warms; add a little water if the texture has become too thick.
Yes, you can make a similar tomato paste sauce with olive oil instead of butter. The flavor will be less buttery, but the method is the same: cook the paste gently, then add water and season to taste.
Vitamins
Vitamin A
84µg · 9% DV
Vitamin E
0.44mg · 3% DV
Vitamin C
2mg · 2% DV
B2
0.03mg · 2% DV
Minerals
Sodium
156mg · 7% DV
Copper
0.03mg · 3% DV
Potassium ⭐
88mg · 3% DV
Phosphorus
15mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 58 calories in 2 tablespoon (medium) (40 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Butter tomato paste sauce is a simple Turkish-style sauce made by gently cooking tomato paste in butter; some home cooks add pepper paste, water or spices. The butter softens the paste’s concentrated, tangy flavour, leaving a glossy sauce with a smooth texture and a rich, savoury taste.
It is commonly spooned over pasta, noodles or mantı, Turkish dumplings, where a little adds plenty of flavour. Nutritionally, fat is its main contribution, while protein is modest. For a lighter serving, use less butter and loosen the sauce with a splash of pasta-cooking water; it also pairs well with plain yoghurt or vegetables.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
2.84g
MONOUNSATURATED
1.16g
POLYUNSATURATED
0.15g
Omega 6:3 ratio 6.5:1
Above the ideal 4:1 (6.5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.