Tomato Paste Recipe
Italian · Condiment · 135 min total
Homemade tomato paste is a concentrated, rich tomato puree that adds depth to sauces, soups, and stews. This recipe yields a deeply flavorful paste using fresh tomatoes.
15
min prep
min prep
120
min cook
min cook
16
servings
servings
25
kcal/serving
kcal/serving
Ingredients
- 5 pounds ripe Roma tomatoes
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon sugar (optional, to balance acidity)
Instructions
- Wash and core the tomatoes. Cut them into quarters.
- Place tomato quarters in a large pot and crush them slightly with a potato masher or wooden spoon. Bring to a boil over medium-high heat, then reduce heat and simmer for 10 minutes, stirring occasionally.
- Pass the cooked tomatoes through a food mill or fine-mesh sieve to remove skins and seeds. Discard solids.
- Return the tomato puree to the pot. Add olive oil, salt, and sugar (if using). Stir well.
- Cook over very low heat, stirring frequently, until the puree reduces to a thick paste. This can take 1.5 to 2 hours. The paste is ready when it mounds on a spoon and no liquid separates.
- Let the paste cool completely. Transfer to a clean jar or airtight container. Store in the refrigerator for up to 2 weeks or freeze for longer storage.
Tips
- For a smoother paste, blend the cooked tomatoes with an immersion blender before straining.
- To speed up reduction, spread the puree on a baking sheet and bake at 200°F (93°C) until thickened, stirring occasionally.
- Store tomato paste in ice cube trays for easy portioning.
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