Hello homemaker!
Wondering how to make homemade tomato paste? Maybe you're like me—trying to cut back on processed foods, or maybe you're just curious how it's actually made. Either way, you're in the right place!
You’ll be amazed at how easy it is to make and how much it can elevate your everyday dishes. It tastes incredibly rich and adds amazing flavor to meals like chicken and pasta.
Since discovering the magic of homemade tomato paste, let me tell you—I’m never going back to store-bought. Homemade tomato paste quickly became one of my favorite kitchen staples.
Why Skip Store-Bought Tomato Paste?
Before making my own, I never gave store-bought tomato paste a second thought. Why would I spend hours making tomato paste when I could just conveniently grab a few packs or jars from the store?
But after looking into it, I learned some surprising facts. Many commercial tomato pastes contain additives—like preservatives and artificial colors like erythrosine. Erythrosine is a red food coloring that’s been linked to health issues, including thyroid problems and behavioral changes in children.
It's no wonder why many store-bought pastes have that unnaturally deep red color! Don’t worry though, if you love that rich, red hue, I’ll share a more natural way of achieving it without artificial dyes.
Some store-bought tomato pastes also have extra sugars. And those that come in cans? They have BPA, another chemical linked to health concerns!
Making my own tomato paste eliminates these worries completely.
Now, are you ready to make a homemade tomato paste? The video below will show you how, but I also recommend reading the storage instructions below, as well as the FAQs to learn more.
What You Need
- Tomatoes (At least 4 lbs)
- 2 tablespoon olive oil (optional)
- A pinch of salt ( optional)
Equipment You Need
- Blender
- Strainer
- Oven ( or just a skillet if you want to make it on the stove)
How to Make Tomato Paste
- Choose ripe tomatoes: Start with fresh, ripe tomatoes. Roma tomatoes are perfect due to their low moisture and dense flavor.
- Prep the tomatoes: Wash, core, and chop them roughly.
- Blend the tomatoes: Using a blender, make a puree of tomatoes.
- Strain the puree: Pass the pureed tomatoes through a strainer to remove skins and seeds. You could also add a tablespoon of olive oil at this point and a tablespoon of salt. I usually add the olive oil after transferring the paste in a jar to preserve it.
- Pour the puree in a wide baking pan and bake at 150C for 2 hours or so, stirring occasionally, until it is reduced to paste or thickens into a vibrant, flavorful paste.
That's how simple it is to make! I love adding it to chicken dishes, pasta sauces or sourdough pizza!
Storage Instructions
Once your paste has cooled, transfer it into clean airtight mason jars (like these ones) and cover with a thin layer of olive oil. Store the jars in the refrigerator for up to a month, or freeze in ice cube trays for longer storage. Each cube makes the perfect portion for recipes!
Add Beets for Pigment
For a richer, deep red tomato paste, try adding beets. Beetroot contains a pigment called betanin, which can be used as a natural food coloring. Simply blend beets with the tomatoes before cooking. This ensures the color is evenly distributed throughout the paste. I recommend adding half a pound of beets to 8lbs of tomatoes, but you can adjust the amount. Sometimes just a small amount will give enough pigment to make your tomato paste look more red.
FAQs About Homemade Tomato Paste
Can you use any type of tomato to make homemade tomato paste?
Absolutely! While you can use any type of tomato, I personally recommend using Roma tomatoes. They’re meatier and are easier to work with when it comes to removing seeds and reducing excess liquid. This makes the paste thicker and more flavorful with less effort.
How much tomato paste can you make with 4 lbs of tomatoes? You can only make over a cup of tomato paste. It might seem little but tomato paste is a concentrated version of tomato sauce. You can already make a few dishes with this amount, using 3 tablespoon per dish.
If you're using the oven method, I recommend starting with at least 8 lbs. of tomatoes to have more yield for the same effort. The oven method is more hands off and requires less stirring compared to the stovetop method.
Tomato Paste Uses
Looking for creative ways to use tomato paste? Here are some:
1. Sauces and Gravies
- Base for marinara sauce, spaghetti sauce, pizza sauce, and various pasta sauces.
- Enriches gravies and stews, adding thickness and color.
2. Soups and Stews
- Enhances the flavor profile of vegetable, lentil, or meat soups.
- Adds depth to beef stew, chili, or gumbo.
3. Curries and Casseroles
- Thickens and enriches curries and other hearty dishes.
- Boosts umami in casseroles or oven-baked recipes.
4. Rice Dishes
- Adds color and flavor to tomato rice, jambalaya, paella, or Spanish rice.
5. BBQ and Meat Glazes
- Base for barbecue sauce.
- Helps form caramelized, flavorful glazes for grilled or baked meats.
6. Marinades
- Adds acidity and flavor to meat, chicken, or fish marinades.
7. Spreads and Condiments
- Mix with garlic, olive oil, and herbs for a flavorful sandwich or pizza base.
- Create dipping sauces and spreads by blending with mayo, cream cheese, or hummus.
8. Vegetable Dishes
- Enhances ratatouille, roasted vegetables, and sautéed greens.
9. Beans and Legumes
- Deepens flavor in baked beans, chili beans, or lentil dishes.
10. Egg Dishes
- Use in shakshuka (Middle Eastern poached eggs in tomato sauce) or Spanish tortillas.
11. Quick Flavor Enhancer
- Sauté briefly in oil or butter before adding other ingredients to bring out depth and sweetness.
The table is a meeting place, a gathering ground, the source of sustenance and nourishment, festivity, safety, and satisfaction."
Laurie Collin
What better way to nourish your table than with something you made yourself, from scratch? So go ahead—slow things down, stir often, and enjoy the simple magic of homemade tomato paste.
