The present invention relates to a reduced salt food product comprising STS and a reduced amount of salt when compared to the regular fully-salted product, wherein said food product has a saltiness substantially similar to that of the regular fully-salted product, and is substantially devoid of any additional tomato-derived flavors. The reduced salt food product is preferably prepared by a method comprising adding soluble tomato solids (STS) to said food product and reducing the amount of salt normally added thereto.
