Tomato paste consists of tomatoes that have been cooked for several hours and reduced to a thick, red concentrate before being strained.  Tomato paste is widely used in Italian dishes.  It is used to inexpensively thicken, color, and enrich the flavor of tomato sauces and other semi-liquids such as soups and stews. TP is almost universally commercially produced now, for years paste was made in homes in Italy and other Mediterranean countries. To make TP, the tomatoes are first cooked for several hours to reduce moisture, are strained to remove the seeds and skin, and then are cooked further to reduce them to a thick, rich concentrate.