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Homemade Tomato Paste Recipe

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4.3 from 8 reviews

This homemade tomato paste recipe shows you how to transform fresh tomatoes into a rich, concentrated paste using a stovetop simmer followed by slow baking. It’s perfect for preserving the intense flavor of tomatoes for use in sauces, soups, and stews throughout the year.

  • Total Time: 4 hours 20 minutes
  • Yield: Approximately 2 to 2.5 cups of tomato paste

Ingredients

Tomato Paste Ingredients

  • 10 pounds tomatoes
  • 2 tablespoons olive oil
  • 2 teaspoons sea salt
  • 1/2 teaspoon citric acid or 2 tablespoons bottled lemon juice

Instructions

  1. Preheat Oven: Preheat your oven to 350°F, positioning two racks to divide the oven into thirds for even heat distribution.
  2. Prepare Tomatoes: Wash the tomatoes thoroughly and chop them into quarters.
  3. Simmer Tomatoes: Heat olive oil in a large pot over medium-high heat until shimmering, then add the quartered tomatoes. Cook until the tomatoes soften and their skins start to loosen, which helps release their juices.
  4. Strain Tomato Pulp: While still warm, push the tomatoes through a food mill, sieve, or chinois to separate the pulp from seeds and skins. Discard the seeds and skins.
  5. Season the Pulp: Stir in the sea salt and citric acid or lemon juice into the strained tomato pulp to add flavor and preserve the paste.
  6. Spread Pulp on Baking Sheets: Divide the tomato pulp evenly between two large, rimmed baking sheets (or use a roasting pan if baking sheets are unavailable).
  7. Bake and Reduce: Place the baking sheets on the oven racks and bake, stirring every 30 minutes and swapping the positions of the pans to ensure even reduction. Continue baking until the paste reduces by more than half and has a shiny, brick color, about 3 to 4 hours.
  8. Combine and Finish Baking: When the pulp volume reduces enough so it doesn’t cover both pans fully, combine all the pulp onto one baking sheet and continue baking until completely thickened with no visible moisture.
  9. Jar the Paste: Transfer the finished tomato paste into clean 4-ounce jars, leaving about 3/4 inch of headspace at the top.
  10. Preserve - Option 1 (Water Bath): Seal jars with lids and rings, then process them in a boiling water bath for 15 minutes. Store in a cool, dark place for up to 1 year. After opening, refrigerate and use within 1 week.
  11. Preserve - Option 2 (Refrigerate or Freeze): Alternatively, cover the top of the paste in jars with a thin layer of olive oil and refrigerate for 3 to 4 weeks or freeze for up to 9 months. Ensure a clean spoon is used each time to prevent spoilage.

Notes

  • Choose ripe, flavorful tomatoes for the best quality paste. Roma or plum tomatoes are ideal due to their low moisture and rich flavor.
  • Citric acid or lemon juice is critical for safe preservation to maintain acidity.
  • Stir the tomato pulp regularly while baking to prevent burning and ensure even drying.
  • Using a roasting pan instead of baking sheets may increase baking time due to thicker tomato layers.
  • Store refrigerated or frozen paste under a layer of olive oil to extend shelf life and prevent mold.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 4 hours
  • Category: Sauce
  • Method: Baking
  • Cuisine: International

Find it online: https://recipesvibe.com/homemade-tomato-paste-recipe/