Tomato paste is made by cooking tomatoes for hours to reduce the water content. The seeds and skins are then strained, and the resulting liquid is cooked again to further reduce it into a thick concentrate. The paste is made with 'paste-type tomatoes', like Roma tomatoes, which are bred with a low water/higher solids content.
Tomatoes is the berry of the plant Solanum lycopersicum, also know as the tomato plant. Tomatoes have an umami flavor, and are consumed raw or cooked in a variety of dishes. There are around 7,500 tomato varieties (varying in color, size and shape), grown for various purposes. Tomatoes are a moderate source of vitamin C.
Tomatoes keep well if they're unwashed and kept at room temperature out of direct sunlight. Storing a tomato stem-end down also prevents air from entering and moisture from exiting its scar, prolonging shelf life. Refrigerating tomatoes causes them to lose their flavor.