When it comes to tomato paste, there’s a vast difference between homemade and store-bought in both taste and cost. You might think making tomato paste from scratch is hard, but it’s not, and the results speak for themselves!
If you’re interested in learning how to make tomato paste, then read on to learn everything you’ll need to know.
What Is Tomato Paste?
Tomato Paste is a concentrated tomato sauce. It’s considerably thicker than tomato puree with a deep, rich taste.
In its natural state, it’s perfect for eating as is or adding to various dishes to create a tomato base. With this low-salt recipe, you’ll be free to add additional seasonings to make it taste exactly how you want!
Try using tomato paste in soups, stews, or chilis. Find your favorite tomato-based recipes and substitute your homemade tomato paste variety for the listed store-bought brand.
Other dishes you can use tomato paste in are orzo, rice, and pasta dishes. With these, you’ll likely water the paste to a less concentrated consistency. Once more, follow the directions for the recommended amount of tomato paste and substitute it with your homemade version!
Looking to get creative? Add it to a crostini or toasted bread and drizzle it with extra virgin olive oil. Top it with a piece of cheese and have some herbs nearby to dip it in. Yum!
Why Make Your Own Tomato Paste?
There are several advantages to learning how to make tomato paste.
First, it tastes different from what you’ll find at the grocery store. Because you control which tomatoes are picked to make the paste, you can change the flavor profile to what you want it to be!
In addition, you’ll find it will save money in the long run. Many people find that when they purchase the canned version of tomato paste, they often don’t use all of it, creating waste. Those who choose to purchase the longer-lasting tube version will find a much higher added cost.
Making tomato paste only takes about half a day, most of which you won’t be in the kitchen. As long as you have the ingredients on hand, you can have a refrigerator full of tomato paste that will last weeks or months without any waste or added cost!
Choosing the Right Tomatoes for Tomato Paste
There are several different varieties of tomatoes to choose from at the grocery store. Which ones are best for tomato paste? It depends on your taste buds!
The kind of tomatoes you choose will directly affect the amount of paste you will yield. Heirloom tomatoes usually produce about half the amount of tomato paste compared to the meatier tomato varieties. For the highest yield, Romas, Marmande, or San Marzanos are great choices.
However, you’re in charge of making this recipe! If you find a specific variety of heirloom tomatoes that you absolutely love, feel free to choose that one instead. Just know it will yield less than what you might expect from meaty tomatoes.
In the end, there is no wrong choice of tomato. Choose the best-tasting variety for you and your family, and get cooking!
Helpful Kitchen Tools
Before you begin making tomato paste, you’ll need to grab the necessary equipment.
First, you’ll need to have a cutting board and knife around to cut your tomatoes. A dull knife can make cutting tomatoes a pain, so be sure it’s sharpened!
Next, you’ll want to use a food mill. This may not be a piece of equipment most households keep on hand—however, food mills mash or sieve most soft foods, including apples and potatoes. With many holiday recipes calling for mashed foods, this is an item you will want to consider storing in your cabinet.
The Gourmet Artiste Food Mill is the equipment used in this recipe
You’ll also want to grab a large cooking pot and two baking sheets before starting. This way, you’ll have all the items you need within reach. You won’t have to search for anything while you’re right in the middle of cooking!
Ingredients
The ingredients are few, so you should only need to purchase the tomatoes while you’re at the grocery store.
As mentioned above, decide which variety of tomato you want to make your tomato paste with. Weigh 10 pounds worth and head back to your kitchen!
From here, you’ll need extra virgin olive oil, sea salt, and citric acid from your pantry. If you don’t have any citric acid on hand, you can use bottled lemon juice as a substitute.
Note: You’ll want to be sure you have sea salt or kosher salt. Table salt has additives that can defeat the purpose of added salt to the tomato paste. The salt acts like a preservative in this instance, not a seasoning.
How To Make Tomato Paste
There are two main methods to make your tomato paste. Decide which works for your lifestyle and start cooking!
Oven Method (Demonstrated in this recipe)
Begin by preheating your oven to 350 degrees. Next, line two baking sheets with parchment paper.
Now you’re ready to chop the tomatoes into quarters.
Once these are done, add 2 tablespoons of extra virgin olive oil to a large pot and set it on medium-high heat.
Once the oil is simmering, add the tomatoes.
Cook uncovered until the skins begin to peel on their own. This should take about 30 minutes.
Next, pass the tomatoes through the food mill, catching the mixture in a large bowl.
Stir in 2 teaspoons of salt and ½ a teaspoon of citric acid.
Discard the skins and seeds or save them for composting.
Divide the pulp evenly onto two baking sheets. Spread the mixture out so it’s not too thin or thick in any spot.
Place the baking sheets in the oven and check every half hour, stirring and spreading again.
Once the pulp has reduced enough, combine the pulp onto 1 baking sheet. Continue baking and stirring.
The tomato paste is done cooking when the amount is reduced by more than half. It should appear shiny and brick-colored.
This whole process should take two hours until there’s no remaining moisture on the baking sheets.
Caution: As the pulp thickens, scrape it into an even ¼ inch-thick circle on the sheet. Anything thinner will begin to burn! The first batch was spread too thin and came out overdone, as you can see by the color here.
Stovetop Method
Begin by chopping your tomatoes into quarters. Once these are done, add 2 tablespoons of extra virgin olive oil to a large pot and set on medium-high heat. Once the oil is simmering, add the tomatoes and cook until the skins begin to peel on their own. This should take about 30 minutes.
Next, pass the tomatoes through the food mill, catching the mixture in a large bowl. Stir in 2 teaspoons of salt and ½ a teaspoon of citric acid. Discard the skins and seeds or save them for composting.
After passing the pulp through the food mill, return it to the pot. Turn the heat to low and keep cooking until it reduces by more than half and is very thick. Be sure to stir often. This will take several hours.
Storing Homemade Tomato Paste
Before storing your homemade tomato paste, you’ll want to allow the pulp to cool completely.
To refrigerate, add the pulp to a pint-sized jar, tamping down air pockets. Next, press the pulp with a spoon so the top is in an even layer and flat. Top the jar with a thin layer of extra virgin olive oil. This will keep it from drying out.
Keep the jar tightly covered and use a clean, dry spoon to use the tomato paste when dipping in. It will last 3-4 weeks in the fridge.
To freeze, portion the paste into an ice cube tray and freeze. Once the cubes are solid, pop them out and store them in a freezer-safe gallon baggie for up to 9 months.
Make Your Own Tomato Paste!
That’s all you need to know to make your own homemade tomato paste! Visit our Tomato Plants page to learn more about this versatile fruit!
Easy and Delicious Tomato Paste
Making your own tomato paste isn't hard, and once you taste the end results, you'll kiss those cans from the store goodbye forever! With this recipe, you can customize the flavor of your paste and even choose between the oven and stovetop methods for making it.
Ingredients
- 10 lbs tomatoes
- 2 TB extra virgin olive oil
- 2 tsp sea salt
- ½ tsp citric acid
Instructions
Directions for Oven Method:
- Preheat the oven to 350 degrees.
- Chop tomatoes into quarters.
- Add oil to a large pot and simmer on medium-high heat.
- Add tomatoes and cook uncovered until skins begin to peel on their own for approximately 30 minutes.
- Pass the tomatoes through the food mill, catching the pulp in a large bowl.
- Stir in salt and citric acid.
- Discard skins and seeds.
- Divide the pulp onto two baking sheets.
- Place in the oven and check every half hour, stirring often.
- Once reduced enough, combine the pulp onto one baking sheet.
- Bake for about 2 hours.
- The paste is done when it’s reduced by more than half and is shiny and brick-colored.
- No moisture should be on the baking sheet.
- Caution: As the pulp thickens, scrape it into an even ¼-inch-thick circle on the sheet. Anything thinner will begin to burn!
Directions for Stovetop Method:
- Chop your tomatoes into quarters.
- Add oil to a large pot and simmer on medium-high heat.
- Add tomatoes and cook until skins begin to peel on their own for approximately 30 minutes.
- Pass the tomatoes through the food mill, catching the pulp in a large bowl.
- Stir in salt and citric acid.
- Discard skins and seeds.
- Return the pulp to the pot.
- Cook on low heat, stirring often, for several hours.
- Paste is done when it is reduced by more than half and is thick.
Notes
Storage Instructions:
Cover tomato paste with a layer of olive oil and store in the refrigerator for up to four weeks.
Tomato paste can be frozen in cubes and stored in freezer baggies for up to nine months.
- About the Author
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Laura L. Zimmerman is an author of both indie and traditionally published books. She lives in a tiny rural town in south-central Pennsylvania with her husband, daughters, four adorable kitties, and one energetic puppy!
After earning a BMUS with a Certification in Music Therapy, she decided to homeschool her children. Here she discovered a passion for learning and teaching, which led her to make writing a priority. She currently enjoys reading and writing YA sci-fi and fantasy, as well as middle-grade mysteries.
Having come from a family where cooking wasn’t a priority, she quickly discovered her love of cooking and baking soon after she married. Twenty-three years later it’s still a passion for her as she enjoys creating new recipes for her family and friends. She found her green thumb in the garden soon after her family bought their first house and appreciates the yummy food grown in her own backyard!
Laura can be reached at lauralzimmauthor@gmail.com
Shamiso
Tuesday 11th of April 2023
Very educative and inspirering