Homemade Tomato Paste
Elevate your cooking with this rich and flavorful Homemade Tomato Paste recipe, the perfect pantry staple for adding depth to soups, sauces, and stews. Made from just three simple ingredients—ripe tomatoes, extra virgin olive oil, and a pinch of kosher salt—this recipe transforms fresh, sun-kissed tomatoes into a concentrated, velvety paste bursting with natural sweetness and umami. With step-by-step techniques like blanching, peeling, and slow simmering over low heat, this recipe delivers a thick, ultra-smooth paste that’s miles ahead of store-bought versions. Prepare to invest a few hours, but the payoff is pure culinary magic! Store it in jars topped with olive oil to preserve freshness, and you'll have a versatile, homemade condiment ready to enhance your favorite dishes.
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Recipe Information
Ingredients
- 10 pounds ripe tomatoes
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
Instructions
Wash the tomatoes thoroughly under running water to remove any dirt or debris.
Using a sharp knife, core the tomatoes and cut an 'X' shape on their bottoms to score the skin.
Bring a large pot of water to a boil, then prepare an ice bath in a separate bowl.
Blanch the tomatoes by placing them in the boiling water for 1 minute or until the skins start to loosen, then immediately transfer them to the ice bath.
Once cooled, peel the skins off the tomatoes and discard the skins.
Chop the peeled tomatoes into quarters and remove the seeds by pushing them through a fine mesh strainer. Save only the flesh.
Place a large pot or deep sauté pan over medium heat and add the olive oil.
Add the tomato flesh to the pan, sprinkle with kosher salt, and simmer for 30 minutes, stirring occasionally to break down the tomatoes.
Transfer the mixture to a blender or use an immersion blender to purée the simmered tomatoes until smooth.
Return the puréed tomatoes to the pot and continue cooking over low heat, stirring frequently, until the mixture reduces to a thick paste. This can take 3 to 4 hours.
Once the tomato paste is thick and concentrated, remove it from heat and let it cool completely.
Transfer the cooled tomato paste to sterilized jars or an airtight container. Top with a thin layer of olive oil to preserve freshness.
Store the tomato paste in the refrigerator for up to 3 weeks or freeze in small portions for longer storage.
Nutrition Facts
Calories |
1056 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.1 g | 48% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 817 mg | 36% | |
| Total Carbohydrate | 176.9 g | 64% | |
| Dietary Fiber | 54.4 g | 194% | |
| Total Sugars | 117.9 g | ||
| Protein | 40.8 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 454 mg | 35% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 10750 mg | 229% | |
*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.
