It has come to our attention that tomato paste in can and tomato paste sold in tube both have a number of essential distinctions between them. To be more specific we can say that each of them has some pros vs some cons that we will discuss about in this article. To begin, all of the cans are preserved with citric acid rather than salt, which results in the paste having a flavor that is somewhat sour while yet being somewhat bland. The tubes, on the other hand, are preserved with salt rather than citric acid, which results in a more seasoned flavor in the final product. Even though all of the labels said that the paste contained in the tubes was “twice concentrated,” the paste found in the cans had a consistency and look that was somewhat more thick and darker than the paste found in the tubes, which was softer and looser. (This simply indicates that, once the pastes have finished heating, they are transferred to evaporation tanks, where the water content is reduced while the flavor is concentrated. (This does not mean that the flavor is twice as potent as what you get in the cans.) This disparity is probably attributable to the different ways in which the pastes are produced. 
Because the vast majority of food manufacturers in the United States are suited to preserve food in cans rather than tubes, tomato paste that is sold in tubes is almost always imported from Italy. Additionally, Cook’s Illustrated claims that Italy has a distinctive method of producing tomato paste. Instead of the typical temperature of 200 degrees Fahrenheit in the United States, the paste is cooked to a temperature of 150 degrees there. “A greater temperature will color and caramelize the paste, and it will also deactivate enzymes that would typically break down the fruit’s firming pectin, which will result in the paste remaining thicker. Because of the lower temperature involved in the cold-break process, the resulting paste has a texture that is more runny, a color that is more vibrant, and a flavor that is more vibrant. 
Tomato paste tube vs can pros
The flavor of the tomato pastes that came in tubes was preferred by all of us over that of the tomato pastes that came in cans. So the pros of using tubes could be more based on the opinions of some people. Even when a manufacturer supplied a tube and a can version of the product (like Whole Foods 365), the tube had a flavor that was somewhat more vibrant and delightful. This may have occurred once more due to the fact that they used salt rather than citric acid. In addition, the flavor of some of the cans was faintly metallic. When compared to cans, tubes almost always come with a higher price tag. But even after the tube has been opened, it will retain its flavor for another 30–45 days at the very most. If you want the tomato paste that comes from a can to last longer, you will need to freeze any that is not used right away because it will begin to mold much more quickly when it is exposed to more air. 
The next thing we did was try tasting the pastes on bread and crackers in the hopes that a starchy vehicle would help some of the flavors come through. Nope. Then. I thought it would be interesting to simulate the cooking process with them and see if any nuances emerged. Because tomato pastes are effectively diluted into a dish using heat and fluids, I decided to use hot water; the ratio of paste to hot water was 1 teaspoon of paste to 1 tablespoon of hot water. Once the pastes were diluted with an equal volume of liquid, we were able to determine which ones gave a more robust tomato flavor. This proved to be of some use. 
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