I love crafting this homemade tomato paste because it captures summer’s vibrant flavors in a jar. Using fresh tomatoes, lemon juice, and a touch of salt creates a rich, tangy taste with a hint of sweetness if desired. It adds a depth of flavor to every dish and brings a playful creativity to my kitchen.

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I’ve been making tomato paste for years and today I’m excited to share my recipe on How To Make & Can Tomato Paste using a boiling water canner. I use about 10 lbs fresh, ripe tomatoes each time, usually Roma because they work great.

After cooking the tomatoes down, i add 2 tablespoons bottled lemon juice per quart jar to help with canning safety. Then, to boost the overall flavor and preserve a bit more, i stir in 1/2 teaspoon salt per jar.

If your tomatoes are a bit tart, you might want to mix in about 1 to 2 teaspoons sugar. The nutritional value of this homemade paste is amazing as it’s packed with vitamins and natural antioxidants from the tomatoes while giving your dishes a rich, concentrated tomato flavor.

This method is perfect for beginners and for anyone looking to explore canning tomato paste using proven tomato canning recipes. Enjoy the process and the delicious result!

Why I Like this Recipe

1. I love this recipe because it lets me use fresh, ripe tomatoes so the taste is super natural and vibrant.
2. I really enjoy the process of making it by hand; it makes me feel close to the food and proud of my own cooking skills.
3. The concentrated flavor in the tomato paste adds a burst of deliciousness to my meals, and I like that I can store it for a long time without it losing its kick.

Making and canning tomato paste is a really cool way to preserve tomatoes using a boiling water canner. Its kind of like making tomato sauce but cooking it down until it gets super thick and packed with flavor. I love how a little spoonful can totally improve a meal and make everything taste homemade. It might take a while since you have to keep stirring and watching it closely but it always feels worth it in the end. Sometimes it gets a bit messy and the recipe isnt perfect but thats what makes it fun and real.

Ingredients

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10 lbs fresh, ripe tomatoes provide vitamins, fiber, and a rich base for paste.
They contribute natural sweetness and essential nutrients in every can.
2 tablespoons bottled lemon juice per jar adds tangy acidity for safe canning.
This ingredient brightens flavor and enhances preservation over time.
1/2 teaspoon salt per jar boosts taste and helps maintain paste freshness.
Optional 1-2 teaspoons sugar balances tartness, offering a subtle sweet finish.
These ingredients join forces for a flavorful, nutrient-packed tomato paste thats perfect for various dishes.
Together, they deliver a balance of tang, sweetness and savory depth in every jar.

Ingredient Quantities

10 lbs fresh, ripe tomatoes (Roma or other paste tomatoes are ideal)

2 tablespoons bottled lemon juice per quart jar for canning safety

1/2 teaspoon salt per jar (or to taste, if you want a bit of extra flavor)

Optional: 1 to 2 teaspoons sugar if your tomatoes are a bit tart

How to Make this

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1. Start by washing your tomatoes really well and then cut them into quarters, making sure to remove any stems or bad spots.

2. Bring a large pot of water to a boil and quickly put the tomatoes in for about a minute so you can loosen the skins. Then move them into a bowl of ice water to stop the cooking.

3. Once the tomatoes are cool enough to handle, peel off their skins. You can also scoop out some of the seeds if you prefer a smoother paste.

4. Crush the tomatoes by hand or run them through a food mill or blender until you get a nice, even puree.

5. Pour the puree into a large heavy pot and start cooking it over medium heat. Stir it frequently so the tomatoes don’t stick or burn.

6. As the tomato mixture starts to thicken, add in the salt and if your tomatoes are a bit tart, stir in 1 to 2 teaspoons of sugar.

7. Keep simmering the puree until it reduces to a thick paste. This can take a long time so be patient and keep stirring every now and then.

8. Meanwhile, sterilize your quart jars by boiling them in water. Once they’re clean, add 2 tablespoons of bottled lemon juice to each jar to make sure your canning is safe.

9. When your tomato paste is ready, carefully ladle it into the hot jars over the lemon juice, leaving a bit of space at the top.

10. Process the filled jars in a boiling water canner for the recommended time (usually about 35 minutes for quart jars) to properly seal them. Let the jars cool completely before storing them in your pantry. Enjoy your homemade tomato paste!

Equipment Needed

1. Knife and cutting board for washing and quartering the tomatoes
2. Large bowl to rinse the tomatoes and another bowl filled with ice water
3. Large pot to bring water to a boil for blanching the tomatoes
4. Food mill or blender to crush the tomatoes into a smooth puree
5. Heavy pot for simmering the tomato puree evenly
6. Stirring spoon to mix and prevent the puree from sticking
7. Ladle to carefully transfer the hot tomato paste into jars
8. Quart jars that can be sterilized for safe canning
9. Boiling water canner to process the filled jars for sealing
10. Measuring spoons for salt, sugar, and lemon juice measurements

FAQ

Q: What type of tomatoes should I use?

A: It's best to use Roma or any paste tomatoes since they have less water and create a thicker paste.

Q: How long do I need to cook the tomatoes?

A: You need to simmer them for a few hours until they start reducing and thickening, usually about 2 to 3 hours.

Q: Why is lemon juice added?

A: Lemon juice boosts the acid level, so its really important for safe canning and helps keep your paste from spoiling.

Q: Can I adjust the salt and sugar?

A: Yup, you can tweak the amounts to suit your taste. The recipe gives a good baseline though.

Q: How long does homemade canned tomato paste last?

A: If you've canned it right, expect it to keep for about a year when stored in a cool, dark spot.

How To Make & Can Tomato Paste Recipe Substitutions and Variations

Fresh, ripe tomatoes: If you cant get 10 lbs of fresh tomatoes, you could try using two 14.5oz cans of tomatoes instead, but the flavor might be a bit different.
Bottled lemon juice: If you dont have any, you can substitute with distilled white vinegar (2 tablespoons per quart jar) or even 1/2 teaspoon citric acid per jar to keep it safe for canning.
Salt: Instead of table salt, you could use kosher salt or sea salt. Just remember that the measurement might need a little adjustmnt because they can be a bit less salty.
Sugar: If your tomatoes are super tart, you might swap in a bit of honey or even maple syrup (1 to 2 teaspoons) for a slightly different sweetness.

Pro Tips

1. Try using only really ripe paste tomatoes since they have less water and more flavor – they make a thicker paste without too much extra cooking time.
2. When blanching the tomatoes, make sure your ice water is cold enough to really stop the cooking; this helps in easily peeling the skins without overcooking the insides.
3. Stir the tomato puree constantly over low heat so it doesn’t stick or burn; it might take a loooong time but it’s worth it for the smooth, rich paste.
4. For canning safety, don’t forget to mix the lemon juice into the hot jars right before filling them up; this step is key to ensuring the paste comes out safe for long-term storage.