Homemade Tomato Paste Recipe

There’s nothing quite like transforming a bounty of ripe tomatoes into a rich, flavorful tomato paste that adds a homemade touch to any dish. Dive into this culinary adventure, and you’ll never go back to store-bought again! 🍅✨

I love creating homemade tomato paste because it brings out the natural sweetness of ripe tomatoes while offering a boost of nutrition with essential nutrients like potassium and vitamin C. My recipe is so simple—just tomatoes, a hint of sea salt, olive oil for richness, and a touch of lemon juice for acidity.

Homemade Tomato Paste Recipe Ingredients

• Ripe Tomatoes: Rich in vitamins A and C, high in antioxidants.
• Sea Salt: Enhances flavor, contains essential minerals.
• Olive Oil: Healthy fats, improves texture and adds flavor.
• Lemon Juice: Adds acidity, preserves color, boosts vitamin C.

Homemade Tomato Paste Recipe Ingredient Quantities

• 5 pounds ripe tomatoes
• 1 teaspoon sea salt
• 1/2 cup olive oil
• 2 tablespoons lemon juice

How to Make this Homemade Tomato Paste Recipe

1. Wash the tomatoes thoroughly and remove any stems. Cut them into quarters.

2. In a large saucepan, combine the tomatoes and sea salt over medium heat. Cook, stirring occasionally, until the tomatoes begin to break down and release their juices, about 10 minutes.

3. Use an immersion blender to puree the tomatoes until smooth, or carefully transfer them to a blender and puree, then return to the saucepan.

4. Continue to cook the tomato puree over low heat, stirring often, until it reduces by about half, approximately 45 minutes to 1 hour.

5. Pass the reduced tomato puree through a fine mesh sieve or food mill into a large bowl to remove seeds and any remaining skins.

6. Return the sieved puree to the saucepan, add the olive oil, and continue cooking over low heat, stirring frequently, until the paste is very thick and reduced further, about 1 to
1.5 hours.

7. Stir in the lemon juice and let the paste cook for an additional 10 minutes, adjusting for taste and ensuring a consistent thickness.

8. Remove the saucepan from heat and let the tomato paste cool to room temperature.

9. Transfer the cooled tomato paste into sterilized jars or airtight containers.

10. Close the jars tightly and store in the refrigerator for up to a week, or freeze for longer storage.

Homemade Tomato Paste Recipe Equipment Needed

1. Cutting board
2. Knife
3. Large saucepan
4. Wooden spoon or spatula
5. Immersion blender or countertop blender
6. Fine mesh sieve or food mill
7. Large bowl
8. Sterilized jars or airtight containers

FAQ

• How many jars of paste does this recipe yield?
  This recipe yields approximately 2 to 3 cups of concentrated tomato paste, depending on how much moisture is cooked out of the tomatoes.
• Can I substitute another type of oil for olive oil?
  While olive oil is preferred for its flavor, you can use vegetable oil or any neutral oil as a substitute.
• What type of tomatoes are best for making tomato paste?
  Ripe, paste-style tomatoes like Roma or San Marzano work best due to their dense flesh and low moisture content.
• How long does homemade tomato paste last?
  Stored in airtight containers in the refrigerator, it can last up to 2 weeks, or up to 6 months in the freezer.
• Can I use a food processor to puree the tomatoes?
  Yes, using a food processor or blender will help achieve a smooth consistency before cooking down the paste.
• Is the lemon juice necessary for the recipe?
  Lemon juice helps to enhance flavor and acidity, which is particularly useful if you plan to can the paste for preservation.
• Why add salt to the tomato paste?
  Salt acts as a natural preservative and enhances the overall flavor of the paste.

Homemade Tomato Paste Recipe Substitutions and Variations

• Instead of ripe tomatoes, you can use canned whole tomatoes (preferably San Marzano).
• Substitute sea salt with kosher salt or Himalayan pink salt.
• Replace olive oil with avocado oil or sunflower oil.
• Use apple cider vinegar or red wine vinegar as a substitute for lemon juice.

Pro Tips

1. Roast the Tomatoes First Before beginning the cooking process, consider roasting the tomato quarters in the oven at 400°F for about 20-25 minutes. This will enhance their natural sweetness and add a depth of flavor to the paste.

2. Enhance with Herbs Add a few sprigs of fresh herbs like basil or thyme to the tomatoes while they are cooking to infuse additional flavor. Remember to remove the herbs before blending.

3. Infused Olive Oil Use an infused olive oil, such as garlic or basil-flavored, to add a subtle, extra layer of flavor to the tomato paste when adding it in Step 6.

4. Slow Cooker Option If you prefer a more hands-off method, consider using a slow cooker for the reduction steps. This can minimize the need for frequent stirring and help ensure even cooking.

5. Add a Touch of Umami Incorporate a small amount of anchovy paste or a splash of soy sauce during the final stage of cooking to provide a deeper, umami-rich flavor profile. Be careful with the quantity to avoid overpowering the tomato taste.