Tomato paste is made from blended tomatoes with with skins and seeds strained out. The slow cooking of tomato juice allows the flavors to deepen and the excess water to evaporate, resulting in a thick, concentrated tomato paste.
It’s a must-have for any home cook! Why? Tomatoes release lycopene, an antioxidant upon prolonged slow cooking. This substance gives umami flavor to sauces and gravies with shortest cooking time.
Homemade paste is free of added additives and preservatives, which most store-bought tomato paste include.
I make this paste every year when fresh tomatoes are cheap and plenty. Having tomato paste in freezer makes life so much easy.
I also store fresh tomatoes in certain other ways, like tomato jam, which is best to apply on on sandwiches or on a toast. Or in homemade tomato ketchup, which is thick and smooth.
Ingredients to make this?
This homemade tomato paste is made with fresh tomatoes. See how simple it is.
Tomatoes: Select bright red, fully ripened and firm tomatoes. Select roma tomatoes or san marzano tomatoes or plum tomatoes for best yield. Make sure you remove the top head part of the tomatoes and avoid using over-ripened tomatoes. Vinegar or Lemon juice: Vinegar or lemon juice adds the best natural preservative by increasing acidity to keep the tomato paste fresh for long. If you plan to do canning of tomato paste then citric acid is the must have preservative in this recipe. Olive oil: I prefer olive oil and although have never tried other vegetable oils, assume that anything neutral would work well. Salt: You can add sea salt, kosher salt, table salt or Himalayan pink salt. Little will be too much as the paste will reduce less than ⅓ of original. So be cautious in use of salt. Garlic: I have added garlic to make it more flavorful. It also helps preservation. Bay leaves (optional): I have added dried bay leaves, which add a savory flavor and again has preservative function.
How to make this?
The easy step-by-step will be definitely helpful, so let’s dig in. Start by washing and chopping of the heads of tomato.
Expert Tips
Avoid using over ripened tomatoes. Use bright red, fully ripened and firm tomatoes. Don’t turn up the heat too high! Cook and simmer the tomato juice. This is important to get strong umami flavors and to avoid burning.
How to make it in food mill?
Food mill is a utensil specifically design for meshing and sieving. To make tomato paste in a food mill, chop the tomatoes and cook them until soft. Then process through a food mill to remove the seeds and skin. Cooking first allows easy meshing. Freezing: If freezing, wait until tomato paste is at room temperature. Then freeze in silicone ice cube trays and cover with cling wrap. Let the paste freeze overnight. Unmold next day and transfer in a freezer bag. (I like to measure the cubes capacity in spoon by filling water so I know how many cubes are needed for a recipe.) You can also freeze it in air tight container or ziplock bags for 6 months. Canning: You can proceed with canning hot tomato paste in ½ pint or 270 ml jars. Leave half inch space from the head. Remove the bubbles as much possible by sliding a wooden spoon. Small jars allow heat to penetrate the thick paste. Seal the jars with sterilised lids and process in boiling water bath canner for 45 mins, more for higher altitude. Remove from canner and let the jars cool for 12 hours before checking seals. Store sealed jars in a cool dry place for 1 year. Then continue with rest of steps in the recipe. Simmer the paste until it thickens, and then store it in a jar.
How to use it?
It is so convenient and useful in making pizza sauce or pasta sauce. Add it in tomato soup or any tomato based soup. Pasta dishes get bright color and taste with addition of tomato paste. I like to add it to beef chili even keema curry. Sometimes, curries and stews need a tomato kick, and tomato paste is just what you want for a quick fix. I use this paste in my butter chicken and Lettuce Wrap when I am out of fresh tomatoes. Honestly, it’s the best substitute for quick and tasty meals.
Looking for more tomatoey recipes? Try these If you try this recipe, I’d LOVE to hear your feedback in the comments. Your 5-ratings motivate me to do my best. Stay connected for more recipes and videos on Facebook, Instagram, Pinterest, and YouTube.
📖 Recipe
