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Oil-based cooking blend flavored with tomato paste
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 tablespoon (medium) of Tomato paste cooking oil (15 g) has 110 calories. That works out to 735 calories per 100 g. It contains 1.4 g of carbs, 0.2 g of protein, 12 g of fat and 0.3 g of fiber. Its 4.7 mg of Vitamin E covers 32% of the Daily Value. Its glycemic index is 20 (low), so it raises blood sugar slowly.
Selected: 1 tablespoon (medium) · 15 g
110
KCAL / 15G
Carbs
1.4g
· 1% DV
Protein
0.2g
· 0% DV
Fat
12g
· 15% DV
Fiber
0.3g
· 1% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 5% · Protein 1% · Fat 94%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 110 kcal | |
| Total fat | 12 g | 15% |
| Saturated fat | 1.32 g | 7% |
| Trans fat | 0.02 g | |
| Sodium | 14 mg | 1% |
| Total carbohydrate | 1.4 g | 1% |
| Fiber | 0.3 g | 1% |
| Protein | 0.2 g | 0% |
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 |
|---|---|---|
| 1 tablespoon (medium) | 15 g | 110 kcal |
| 1 teaspoon (small) | 5 g | 37 kcal |
| 1 tablespoon (small) | 10 g | 74 kcal |
| 1 tablespoon (large) | 20 g | 147 kcal |
| 2 tablespoon (double) | 30 g | 221 kcal |
| 1 serving (large) | 40 g | 294 kcal |
| 0.25 cup (quarter) | 60 g | 441 kcal |
| 100 g | 100 g | 735 kcal |
Calculated from 735 calories per 100 g.
Tomato paste cooking oil is cooking oil blended with tomato paste to give dishes a ready-made tomato flavor. It can replace separately adding oil and paste when starting soups, stews, rice dishes, or sautéed vegetables.
To make tomato paste cooking oil, warm cooking oil in a pan and stir in tomato paste over medium-low heat. Cook just until fragrant, stirring constantly; remove it from the heat before the paste darkens or sticks.
It can replace the oil-and-paste base in a recipe, but it may not provide as much tomato flavor as a full addition of paste. Start with the cooking oil blend, taste the dish, and add more paste only if needed.
Tomato paste cooking oil is not a good choice for deep-frying. Tomato solids can scorch at high temperatures, giving the food a bitter taste; use it instead for gently sautéing ingredients or starting a sauce or stew.
Store tomato paste cooking oil in a sealed container in the refrigerator, especially if it is homemade or contains visible tomato paste. Use a clean utensil each time and discard it if its smell, appearance, or texture changes.
Yes, tomato paste cooking oil can be frozen in small, airtight portions. Thaw only what you plan to use, since repeated thawing and refreezing can affect its quality and make safe handling harder.
Tomato paste cooking oil often tastes bitter because the paste has scorched. Tomato solids burn more quickly than the oil itself, so heat the blend gently, stir it frequently, and add other ingredients before the paste sticks.
Tomato paste cooking oil works well as a starting base for soups, stews, beans, rice, and sautéed vegetables. Its tomato flavor is already concentrated in the oil, so adjust any extra paste or seasoning to taste.
Tomato paste cooking oil can season pasta, but it is not usually a complete sauce on its own. Toss it with cooked pasta and a little pasta water, then add herbs, vegetables, or another sauce ingredient for more body.
Not necessarily; adding tomato paste gives the oil tomato flavor, but it does not make the blend a low-fat cooking option. Use it for the flavor it adds, and account for any salt in the paste when seasoning the dish.
Vitamins
Vitamin E
4.72mg · 31% DV
Vitamin K
2.25µg · 2% DV
Vitamin A
8.25µg · 1% DV
Vitamin C
0.78mg · 1% DV
Minerals
Copper
0.02mg · 2% DV
Potassium ⭐
38mg · 1% DV
Manganese
0.02mg · 1% DV
Phosphorus
4.8mg · 1% DV
Sodium
14mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 110 calories in 1 tablespoon (medium) (15 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.
Tomato paste cooking oil is an oil-and-tomato-paste blend used as a flavourful starting point in Turkish home cooking. It is made by warming oil with tomato paste until the paste colours and perfumes it; some cooks prepare it directly in the pan, while others keep a small batch ready for recipes.
It has a savoury, concentrated tomato taste and a smooth, oily texture. Stir it into soups, beans, vegetable stews, rice or pasta rather than serving it on its own. It is mostly fat, with only small amounts of protein and fibre. For a lighter dish, use a measured spoonful and loosen the paste with a little water or cooking liquid.
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.
Low
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.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
1.32g
MONOUNSATURATED
3.08g
POLYUNSATURATED
6.6g
Omega 6:3 ratio 130.6:1
Above the ideal 4:1 (130.6:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.