I had access to an abundance of Asian persimmon a year ago and froze many and made a batch of vinegar. The vinegar turned out great. Hadn't thought of making a tomato paste/sauce substitute. As my own trees are just now coming into production I will have to try that. I have Fuyu, Masomoto Wase Fuyu, Jiro, Maekawa Jiro, Izu, and Suruga varieties. They are all non-astrigent and are very sweet. A combination with something else may be required to acquire the tartness of a tomato for the paste or sauce. They are a perennial tree and the harvest is late in the fall and early winter so making up sauce and paste would be at a less busy time.