Tomato paste is a rich, concentrated form of tomatoes that packs a punch in flavor. It is often used in various recipes, from sauces to soups. Making your own tomato paste at home can be a rewarding experience, leading to a fresher taste than store-bought options.
Why Make This Recipe
Making your own tomato paste allows you to control the ingredients and achieve a flavor that suits your taste. Plus, it’s a great way to use fresh tomatoes, especially during the harvest season. Homemade tomato paste doesn’t have preservatives, meaning it’s healthier and tastes better.
How to Make Tomato Paste
Ingredients:
- 5-10 lbs Roma tomatoes
- 1 tablespoon extra-virgin olive oil
Directions:
- Rinse and cut tomatoes into quarters. Core them; Roma tomatoes may not need seed removal.
- Place the chopped tomatoes in a pot and cook over medium-low heat until they soften and release juices, stirring occasionally.
- When they begin to soften and fall apart, increase the heat to medium and let them simmer until reduced by half.
- Preheat the oven to 275°F (135°C).
- Line a large baking sheet with parchment paper or a silicone mat and lightly oil it.
- Pass the cooked tomatoes through a food mill or mesh strainer to remove the skins and seeds.
- Spread the tomato pulp evenly on the prepared baking sheet to a thickness just under 1/4 inch.
- Bake at 275°F for 45 minutes to 1 hour, scraping and redistributing every 20–30 minutes.
- Reduce the heat to 200°F (93°C) and continue to cook, scraping and redistributing every hour, until the paste is dark, thick, and looks like paste (about 2–4 hours, depending on the batch).
- Let the paste cool, then portion it into freezer-safe amounts (3–6 tablespoons per portion) and freeze.
- For storing in the fridge, keep it in an airtight container with a thin layer of olive oil on top and use it within about 1 month.
How to Serve Tomato Paste
Tomato paste is a versatile ingredient. You can use it in sauces, soups, stews, and even as a base for pizza. Just add it to your dishes to enhance the flavor. You can also mix it with water or broth to create a quick tomato sauce.
How to Store Tomato Paste
For long-term storage, freeze the portions of tomato paste in freezer-safe containers. This way, you can take out just what you need for recipes. For short-term storage, keep it in the fridge in an airtight container with a thin layer of olive oil on top. Use it within a month for the best quality.
Tips to Make Tomato Paste
- Choose ripe Roma tomatoes for the best flavor.
- Stir regularly while cooking to avoid burning the paste.
- Don’t rush the drying process; low heat is key to developing the rich flavor.
- You can use other tomato varieties, but Roma tomatoes are ideal due to their meaty texture.
Variation
If you want a flavored tomato paste, you can add herbs like basil or oregano during the cooking process. This will give your paste an extra layer of flavor.
FAQs
Q: Can I use any type of tomatoes?
A: Yes, but Roma tomatoes are best because they are meatier and have fewer seeds.
Q: How long can I keep homemade tomato paste in the freezer?
A: It can last for about 6 months in the freezer if stored properly.
Q: Can I can tomato paste instead of freezing it?
A: Yes, you can can it, but make sure to follow safe canning guidelines for acidity and preservation.
Enjoy making your homemade tomato paste, and let it add a delightful flavor to your meals!
Tomato Paste
Ingredients
Main Ingredients
- 5-10 lbs Roma tomatoes Choose ripe tomatoes for the best flavor.
- 1 tablespoon extra-virgin olive oil For cooking and storing.
Instructions
Preparation
- Rinse and cut tomatoes into quarters. Core them; Roma tomatoes may not need seed removal.
- Place the chopped tomatoes in a pot and cook over medium-low heat until they soften and release juices, stirring occasionally.
- When they begin to soften and fall apart, increase the heat to medium and let them simmer until reduced by half.
- Pass the cooked tomatoes through a food mill or mesh strainer to remove the skins and seeds.
Baking
- Preheat the oven to 275°F (135°C) and line a large baking sheet with parchment paper or a silicone mat and lightly oil it.
- Spread the tomato pulp evenly on the prepared baking sheet to a thickness just under 1/4 inch.
- Bake at 275°F for 45 minutes to 1 hour, scraping and redistributing every 20–30 minutes.
- Reduce the heat to 200°F (93°C) and continue to cook, scraping and redistributing every hour, until the paste is dark, thick, and looks like paste (about 2–4 hours, depending on the batch).
Storage
- Let the paste cool, then portion it into freezer-safe amounts (3–6 tablespoons per portion) and freeze.
- For refrigerating, keep it in an airtight container with a thin layer of olive oil on top and use it within about 1 month.
