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Tomato Paste

Homemade tomato paste made from fresh tomatoes, enhancing the flavors of various dishes.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 15 tablespoons
Course: Condiment
Cuisine: Italian
Calories: 20
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 5 pounds fresh tomatoes Roma or paste tomatoes work best
  • 2 tablespoons olive oil
  • 1 teaspoon salt adjust to taste
  • 1 tablespoon sugar optional, balances acidity

Equipment

  • Large pot
  • Large spoon
  • Blender or food processor
  • Fine mesh sieve
  • Baking sheet
  • Parchment paper
  • Glass jars or containers for storage

Method
 

  1. Start by washing your tomatoes thoroughly.
  2. Core the tomatoes and chop them into quarters.
  3. Place the chopped tomatoes into a large pot over medium heat.
  4. Cook for about 30 minutes, stirring occasionally until the tomatoes break down.
  5. Blend the mixture until smooth using a blender or food processor.
  6. Pour the blended tomatoes through a fine mesh sieve into another pot.
  7. Cook the strained tomato sauce over low heat for 1.5 to 2 hours, stirring frequently.
  8. Once thickened, stir in the olive oil, salt, and optional sugar.
  9. Remove the pot from heat and let the paste cool slightly.
  10. Transfer it to glass jars or containers for storage.

Notes

If you want to store it long-term, consider freezing the paste in ice cube trays for easy portioning.