Tomato products obtained from tomato juice or tomato passata having the following composition in percentage by weight: dry residue 5.5-20%, water 94.5-80%, 100% being the sum of the two components, wherein the amount of water-insoluble and water-soluble solids in the dry residue ranges in percentage by weight: Water-insoluble solids from 18% to 70% Water-soluble solids from 82% to 30%, the sum of the two components being 100% of the dry residue.