In the process of cooking tomatoes to become paste, the use of high heat reduces the vitamins and minerals in tomatoes, so that it is likely to be reduced by 5 to 40%. In home methods for making paste, due to the use of direct and uncontrolled heat, the loss of nutrients is much greater. Usually the amount of salt in home-made tomato paste is low or high (maximum 2%). On the other hand, low salt provides the conditions for early fungal infections in tomato paste.
Raw tomatoes are rich in antioxidants, and fortunately the process of making tomato paste increases some of the antioxidants in the paste. Free radicals in the human body, which cause diseases and accelerate the aging process, are destroyed by antioxidants. For people who follow traditional medicine, it is very important to pay attention to the nature of different foods. The important point to note here is that although the nature of tomato paste is as cold as that of a tomato, it is much more balanced in terms of the degree of coldness than the tomato itself. The reason for the balanced nature of tomato paste compared to its raw material is the use of preheating processes, which will be especially significant in the hotbrick process.