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I understand what you're asking. You see, the trick with tomato based gravies is to fry it long enough. If you do not Fry it completely then the answer to your question would simply be yes, but if you fry it long enough on low heat and take it off a few seconds before the oil separates then you will not face this issue and it will also release the natural MSG from the tomatoes in your sauce.

[Tomato paste is the basis of most curries in Indian cooking. We usually temper very little quantity of hot oil with a combination of ginger/garlic/onion/chilli paste and then add the tomato paste. Physically and chemically at this stage it is not much different from pasta sauce. However tomato paste is cooked way longer in Indian cooking than it is done for pasta. Sometimes when we dont habe enough time we do not fry it long enough and the difference in flavor is very noticeable, viz. it is way less umami. Ideally, we keep it frying untill the oil separates from the paste which happens once all the water is evaporated and there are only tomato solids left in the oil base. You can see this effect in any tomato or onion paste based Indian curry reciepe video for eg. Gravy Paneer.

For the purpose of pasta it is not desirable to fry it completly till the oil separates in the aforementioned manner but to take it off just before it is about to separate.]

In simple terms, the more you fry tomato paste the more flavorfull it will become.

I understand what you're asking. You see, the trick with tomato based gravies is to fry it long enough. If you do not Fry it completely then the answer to your question would simply be yes, but if you fry it long enough on low heat and take it off a few seconds before the oil separates then you will not face this issue and it will also release the natural MSG from the tomatoes in your sauce.

I understand what you're asking. You see, the trick with tomato based gravies is to fry it long enough. If you do not Fry it completely then the answer to your question would simply be yes, but if you fry it long enough on low heat and take it off a few seconds before the oil separates then you will not face this issue and it will also release the natural MSG from the tomatoes in your sauce.

[Tomato paste is the basis of most curries in Indian cooking. We usually temper very little quantity of hot oil with a combination of ginger/garlic/onion/chilli paste and then add the tomato paste. Physically and chemically at this stage it is not much different from pasta sauce. However tomato paste is cooked way longer in Indian cooking than it is done for pasta. Sometimes when we dont habe enough time we do not fry it long enough and the difference in flavor is very noticeable, viz. it is way less umami. Ideally, we keep it frying untill the oil separates from the paste which happens once all the water is evaporated and there are only tomato solids left in the oil base. You can see this effect in any tomato or onion paste based Indian curry reciepe video for eg. Gravy Paneer.

For the purpose of pasta it is not desirable to fry it completly till the oil separates in the aforementioned manner but to take it off just before it is about to separate.]

In simple terms, the more you fry tomato paste the more flavorfull it will become.

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I understand what you're asking. You see, the trick with tomato based gravies is to fry it long enough. If you do not Fry it completely then the answer to your question would simply be yes, but if you fry it long enough on low heat and take it off a few seconds before the oil separates then you will not face this issue and it will also release the natural MSG from the tomatoes in your sauce.