Garden Tomato Paste
Capture the peak of summer's bounty with this luscious Garden Tomato Paste, a homemade essential that elevates any dish. Made with vine-ripened garden tomatoes, a touch of olive oil, and fine sea salt, this slow-simmered paste is intensely rich in flavor and entirely preservative-free. The recipe uses a meticulous blanching and peeling technique to ensure a smooth texture, while slow cooking concentrates the natural sweetness of tomatoes into a thick, versatile paste. Perfect for soups, sauces, or spreading onto fresh bread, this tomato paste not only enhances recipes but also preserves the essence of homegrown tomatoes to savor year-round. With just a handful of simple ingredients and easy storage options, this recipe is a pantry staple you'll turn to again and again. Keywords: garden tomato paste, homemade tomato paste, slow-simmered tomato paste recipe, fresh tomato recipe, preserving tomatoes.
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Recipe Information
Ingredients
- 5 pounds ripe garden tomatoes (such as Roma or plum tomatoes preferred)
- 2 tablespoons olive oil
- 1 teaspoon fine sea salt
- 1 teaspoon sugar (optional, for very tangy tomatoes)
Instructions
Wash the tomatoes thoroughly under cool running water. Remove any stems and cut away bruised or damaged sections.
Using a paring knife, core the tomatoes and make a small 'X' incision at the bottom of each tomato to make peeling easier.
Bring a large pot of water to a boil. Prepare an ice bath in a large bowl. Blanch the tomatoes by placing them in the boiling water for 30-60 seconds, then transfer immediately to the ice bath.
Once cooled, peel the tomato skins off using your fingers or a small knife. Discard the skins.
Cut the peeled tomatoes into quarters and remove as many seeds as possible by scooping them out with a spoon. It's okay if some seeds remain; they won’t affect the final texture much.
Transfer the tomato flesh into a blender or food processor and blend until smooth. Alternatively, you can pass the tomatoes through a food mill for a very smooth texture.
Pour the tomato puree into a large, wide saucepan or Dutch oven. Stir in the olive oil and sea salt.
Bring the mixture to a simmer over medium heat, then reduce the heat to low. Stir occasionally to prevent sticking, and cook uncovered for 2-4 hours, or until the mixture has reduced by at least two-thirds and reaches your desired thickness. The paste should be thick and hold its shape on a spoon.
Taste the paste about halfway through the cooking process. If the tomatoes taste too tangy or acidic, stir in the optional sugar.
Once fully reduced, let the tomato paste cool slightly. Transfer it to clean, sterilized jars or airtight containers.
To store, top the paste with a thin layer of olive oil to prevent air exposure and refrigerate for up to 2 weeks. Alternatively, freeze the paste in small portions (ice cube trays work well) for up to 6 months.
Nutrition Facts
Calories |
664 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.3 g | 41% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2316 mg | 101% | |
| Total Carbohydrate | 92.2 g | 34% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 62.2 g | ||
| Protein | 20.7 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 230 mg | 18% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 5375 mg | 114% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
