Homemade tomato paste is rich, flavorful, and so much better than store-bought! Making your own is simple, and it’s a great way to use up a large batch of tomatoes. Here’s how to make the best tomato paste from scratch, which you can store and use in various recipes for added depth of flavor.
Ingredients
- 5 pounds ripe tomatoes (Roma tomatoes work best for paste)
- 1 teaspoon salt
- Optional: 1 tablespoon olive oil (for a richer flavor)
- Optional: a pinch of citric acid or lemon juice (for preservation)
Instructions
- Prepare the Tomatoes: Wash the tomatoes thoroughly. Cut out the cores and remove any bruised or damaged spots. Cut the tomatoes into quarters.
- Cook the Tomatoes: Place the quartered tomatoes in a large pot over medium heat. Add the salt (and olive oil, if using). Stir occasionally, and let the tomatoes cook for about 20-30 minutes, until they soften and release their juices.
- Puree the Tomatoes: Once the tomatoes have softened, use an immersion blender or transfer them to a regular blender to puree until smooth.
- Strain the Mixture: Pour the tomato puree through a fine-mesh sieve or food mill to remove seeds and skin, leaving a smooth tomato puree. This step is essential for a silky, concentrated paste.
- Cook Down the Puree: Transfer the strained tomato puree back to the pot. Set the pot over low heat and let it simmer, stirring occasionally to prevent sticking. Cook for about 2-3 hours, or until the tomato mixture reduces to a thick paste. It should be dense and not watery.
- Optional Oven Method: For a quicker method, spread the tomato puree on a baking sheet and bake it at 250°F (120°C), stirring occasionally, until it reaches a thick paste consistency. This may take 1-2 hours.
- Store the Tomato Paste: Once the paste has reached the desired thickness, let it cool. Transfer it to small, airtight jars or freeze it in tablespoon-sized portions in an ice cube tray. Add a pinch of citric acid or lemon juice to each jar or cube if you want a longer shelf life.
- Refrigerate or Freeze: Store your tomato paste in the refrigerator for up to a week, or freeze for up to 3 months.
Tips for the Best Tomato Paste
- Use Quality Tomatoes: Ripe, fresh tomatoes make all the difference in flavor.
- Add Olive Oil: Olive oil not only adds richness but also helps preserve the paste.
- Concentrate the Flavor: For a more intense tomato flavor, let the paste cook down until very thick.
Enjoy your homemade tomato paste! It’s perfect for enhancing soups, stews, pasta sauces, and more.
