The 92-Cent Costco Pantry Staple I Always Stock Up On

Friday night is pizza night in my house, a time to relax, unwind, and watch our favorite YouTube show on the couch with a couple of slices. We used to order a Deluxe (bacon, green peppers, mushrooms) from our local pizza joint before we became obsessed with perfecting a homemade version that could rival any pizzeria.

Of course, all that pizza-making required a lot of tomato paste for a great sauce. Week after week, I added another can to my grocery list—not just for our weekly pie, but also for Bolognese, stews, and just about every comfort food classic. That is, until I spotted a 12-pack of Kirkland Signature Organic Tomato Paste at Costco for just 92 cents a can. A quick bit of math made it a no-brainer addition to our shopping cart.

Why I Love Kirkland Signature Organic Tomato Paste

Unlike many other tomato pastes, this one is made from organic tomatoes with no added salt or sugar. A tablespoon or two adds thickness to soups and sauces, and when I need a smooth pizza sauce, I can easily thin it out with a splash of water.

Another major perk is the size. Instead of dealing with a massive jar that lingers in my fridge until it inevitably grows mold, these smaller six-ounce cans provide just the right amount for most recipes. I no longer have wasted leftovers or half-used cans forgotten in the back of the fridge.

How I Use Kirkland Signature Organic Tomato Paste

Since tomato paste is a pantry staple, stocking up on this Costco find is one more thing I can check off my ever-growing grocery list without worrying about running out mid-recipe. 

For our Friday night pizza sauce, I combine a can of Kirkland’s tomato paste, a teaspoon of dried basil and oregano, half a teaspoon of chili flakes for a bit of heat, a pinch of salt and pepper, and a good glug of olive oil. To get the right consistency, I thin it out with about 1/3 cup of water, adding more until it’s smooth and spreadable. This makes enough sauce for two large pizzas. 

Beyond pizza, I use this tomato paste constantly. I add a couple of spoonfuls to my mom’s marinara recipe (another dish we repeat every week) or to whatever soup needs an extra bit of oomph. It goes into shakshuka, osso buco, and every stew possible—Italian or not.   

_{To learn more about our approach to product recommendations, see HERE.}