Using a substitute other than water will provide a new flavor basis for the recipe, using water will make other things stand out.Īnother option that might need less adjustment could be commercial, prepared Polish-style borscht which is generally a broth-like beet/vegetable soup, probably available at most grocery stores that have a good International section, or a reasonable Kosher selection.
![tomato paste substitute tomato juice tomato paste substitute tomato juice](https://i.pinimg.com/originals/84/dd/e2/84dde27cbf360237c5446fdfd1c54440.jpg)
You could start with water, vegetable broth or apple juice (or apple juice diluted with water or broth) as a base to replace your tomato juice and add some things to adjust it to make it fit what you're looking for. Some recipes are pickier than others about liquid volumes. It may go without saying, but you will want to measure the volume of your replacement liquid AFTER any adjustments have been made to it. Tomatoes (and their juice) can be pretty distinctive, so you shouldn't expect any substitution to come out exactly the same as the original, and depending on what you're making and whether this is a beloved family recipe you are adapting vs something you found on Pinterest that you've never had before, you may care more or less about getting to exactly that original flavor/texture/color/etc.
![tomato paste substitute tomato juice tomato paste substitute tomato juice](https://i.pinimg.com/originals/78/24/26/782426f8cd8110b33bfebdf0ceefd921.jpg)
Tomatoes are acidic but slightly sweet, and of course add some red color and (depending on the juice) maybe some thickness to a sauce or broth.
![tomato paste substitute tomato juice tomato paste substitute tomato juice](http://vineyardclubw.blob.core.windows.net/recipe/meatballs3.jpg)
I'm going to expand a little on what has already been said. I agree with the people who say it depends on the recipe.