The salt content was determined in 14 samples of imported and locally produced tomato paste. It was found that the salt concentration in various types of paste is in the range of 0,4 to 1,5 g/100 g, and the average is 0,86 g/100 g or 0,86%. The latter slightly exceeds the standard of 0.7% set by GOST 3343-2017 (use of salt in the production of concentrated tomato products is not allowed). But, since the average daily per capita consumption of tomato paste is only 2,5 grams, this product does not make a significant contribution (0,22%) to the total amount of salt consumed by population. Obviously, there is no need to offer any salt reduction measure for tomato paste: it would be enough to follow the requirements of GOST, in order to avoid a very small, but still excessive portion of salt, entering the body through this industrially processed food.