Bionaturae tomato paste is one of those ingredients that contains uncountable benefits for the health of human being. Whenever my mom talked about my grandmother's cuisine or her own cooking, my mother would mention that its secret for the unique flavor is just being organic. This always struck me as unusual. Why, after using all of these fresh ingredients, would you then add a tomato product that was canned? That makes no sense to me. Well, back in the day, it served a purpose: in the absence of fresh tomatoes, people would use it as a substitute for tomatoes. In other words, it had a function. Homemade tomato paste was created as a method of preserving tomatoes for use during the colder months of the year. 
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I read somewhere that tomato paste first appeared in Italy, and then its use spread to other countries of the Mediterranean; this makes perfect sense when one considers the central role that tomato plays in the cuisine of the Mediterranean. My mother says that she remembers going to the local deli in Greece when she was a little child in the 1950s and getting 1-2 tablespoons of the thing on a piece of wax paper so that her mother could use it in cooking. This took place in Greece. What were they planning to do with it? The well-known kokkinista, whose name literally translates as "red ones," were created by them. Because tomatoes or tomato paste are used in the preparation of these dishes, the moniker "red" dishes refers to their color rather than their ingredients. In a cooking vessel (either a pot or a skillet), the tomato paste and olive oil are brought to a simmer (or almost brought to a sauté), after which the meat or vegetables are added and cooked. It goes without saying that it is also used in pasta and sauces, as well as in general instances where some color or additional taste is desired. You can buy tomatoes throughout the year in modern times, even if they do not have a particularly good taste; as an alternative, why not use canned tomatoes? My mother mentioned that using the paste truly gives a different and unique flavor that you just can't get with fresh tomatoes or canned tomatoes. She said that using the paste really produces a flavor that is more like a tomato sauce. And why on earth not? Tomato paste offers a wide range of potential health benefits to those who consume it. Tomato paste is just cooked tomatoes that have been drained after being cooked. Lycopene is an antioxidant that is renowned for its preventative impact against some forms of cancer and also for boosting skin health. Studies have revealed that processed tomato products such as tomato paste have higher quantities of lycopene. 
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Tomato paste, on the other hand, is not anything that I would call a processed product (in the negative sense). Tomato paste is simply heated and strained, and it only consists of tomatoes and sometimes salt. When you cook with olive oil, as is traditional in Greek cuisine, you not only get the beneficial monounsaturated fats and antioxidants from the olive oil, but the presence of fat also increases the body's ability to absorb the antioxidants that are found in tomatoes. And if you cook with tomato paste, you gain an extra benefit: heating tomato paste with olive oil boosts its antioxidant activity. This benefit is only available if you cook with tomato paste. A Snack in a Hurry My mother recalls that the "poor" children were given a large slice of bread spread with tomato paste, drizzled with olive oil, and sprinkled with oregano. It was a wonderful snack full of antioxidants from the tomato paste, olive oil, and oregano, as well as healthy fats from the bread and the oregano. Because of the higher cost of the ingredients, only the children of wealthy families received a piece of bread, but it was spread with butter and covered in sugar because those were the only things that could be purchased with money. What a strange turn of events, given that the food that the poor kid had was a lot better for them than the snack that the rich kid had. Whether we were wealthy or not, my mother would make us a version of that snack that she called "pizza," which consisted of bread that had been brushed with olive oil and tomato paste, sprinkled with oregano, and baked in the oven for five minutes. 
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Despite our financial situation, I have always enjoyed eating that snack. Therefore, the next time you come across a recipe that calls for tomato paste, there is no need to feel guilty about using it; just make sure that the tomato paste you use contains nothing but tomatoes and possibly some salt. Tomato paste is a wonderful source of lycopene, vitamin C, vitamin K, and a number of other minerals that are seriously kick butt when it comes to combating disease. In addition to being a game-changer for spaghetti, lasagna, and minestrone, tomato paste is a valuable source of these nutrients. Because it has a high lycopene content, which is a pigment and a source of vitamin A, it has a brilliant red hue. Lycopene has been shown in encouraging study to play an important role in the prevention of cancer. If you mix tomatoes with a fat source like olive oil, your body will be able to absorb lycopene even more effectively. In addition, this is the first step in making a delicious sauce! Other beneficial substances included in tomato paste include vitamin K, which has been associated with higher bone density; vitamin C, which can assist in the healing of damaged muscle fibers; and the minerals biotin, maganese, and copper, which all help maintain proper enzyme processes. 
Is that in English? Because the nutrients in tomatoes are beneficial to virtually every body process, you should quit avoiding this brightly colored vegetable (well, actually it's a fruit) and begin using tomato paste in your cuisine immediately. It is highly recommended that you always have this pantry staple on hand; therefore, you should search for tomato pastes that are certified organic and purchase many jars of them. You'll be surprised at how frequently you grab for this product when you believe you have nothing to cook with. Using tomato paste as your base, you can create a very flavorful and straightforward dish with just a handful of different spices. You may use it to make spicy eggs in purgatory, or you can use it to give a roasted red pepper and walnut dip some more kick.