Tomato Paste

With moderation

Tomato paste is purine-poor but concentrated; most people with gout tolerate it, though some report tomatoes as a flare trigger.

Good

Very low in purines, so it adds no meaningful purine load
Concentrated source of vitamin C, which may modestly support lower uric acid
Rich in lycopene and other antioxidants with anti-inflammatory properties
Small typical serving size (1–2 tablespoons) keeps sugar and sodium low

Bad

A minority of gout patients name tomatoes as a personal flare trigger
Concentrated natural sugars, including fructose, versus fresh tomato
Many brands add salt, which matters if you have hypertension or kidney disease
Acidic and concentrated; can aggravate reflux or sensitive stomachs

What's in it

Tomato paste is cooked-down tomatoes — roughly four to six times the solids of the fresh fruit. Its purine content is genuinely low (on the order of 10–20 mg per 100 g), so it contributes very little to the purine load that drives urate production, unlike red meat, shellfish, and beer [1]. A normal recipe portion is only 1–2 tablespoons (15–35 g).

The tomato question

Tomatoes are an oddity in gout. They are low in purines, yet in a New Zealand survey roughly one in five people with gout named tomatoes as a trigger for their flares, and the same research found a modest link between tomato intake and higher serum urate [2]. The mechanism is unproven — glutamate and umami intensity, acidity, and lycopene have all been proposed. Treat this as a personal-sensitivity issue, not a proven hazard.

Practical advice

Use paste as a flavour base rather than eating it by the spoonful.
If you suspect tomatoes trigger your flares, take a four-week break and reintroduce to test.
Choose no-salt-added or reduced-sodium brands if you have high blood pressure or kidney concerns.
Check jarred pasta sauces, which often carry more added sugar and fructose than plain paste.

This is general information, not medical advice.

Sources

AI-researched information — not medical advice. Ask a qualified clinician before changing your diet or treatment.

What's in it

The tomato question

Practical advice

Use paste as a flavour base rather than eating it by the spoonful.

If you suspect tomatoes trigger your flares, take a four-week break and reintroduce to test.

Choose no-salt-added or reduced-sodium brands if you have high blood pressure or kidney concerns.

Check jarred pasta sauces, which often carry more added sugar and fructose than plain paste.

This is general information, not medical advice.