Oven Roasted Tomato Paste or Puree
Elevate your cooking game with this rich and versatile Oven Roasted Tomato Paste or Puree, a recipe designed to capture the essence of ripe, juicy tomatoes at their peak. Perfectly roasted Roma or plum tomatoes are caramelized alongside a drizzle of olive oil, a touch of salt, and optional aromatic additions like garlic cloves and fresh basil leaves. The slow roasting process intensifies their natural sweetness, creating a deeply flavorful base ideal for sauces, soups, or spreads. Choose between a smooth, strained paste or a hearty, textured puree to suit your culinary needs. Bonus? This recipe requires minimal effort, with just 15 minutes of prep and a hands-off roasting time, making it a go-to for anyone looking to stock their kitchen with homemade tomato goodness. Store your puree in jars for quick, fresh flavor or freeze for long-term use—perfect for adding Mediterranean-inspired flair to meals all year round!
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Recipe Information
Ingredients
- 2 kg ripe tomatoes (Roma or plum preferred)
- 2 tbsp olive oil
- 1 tsp salt
- 4 garlic cloves (optional)
- 6 fresh basil leaves (optional)
Instructions
Preheat your oven to 300°F (150°C) and line a large baking sheet with parchment paper for easy cleanup.
Wash the tomatoes thoroughly, remove the stems, and cut them in half lengthwise. If the tomatoes are particularly large, cut them into quarters.
Arrange the tomato halves (or quarters) on the prepared baking sheet, cut side up. Add the optional garlic cloves and fresh basil leaves if desired.
Drizzle the olive oil evenly over the tomatoes, then sprinkle with salt to enhance the flavor during roasting.
Place the baking sheet in the preheated oven and roast the tomatoes for 2 hours or until they are soft, shriveled, and slightly caramelized at the edges. Check halfway through and rotate the tray if necessary for even cooking.
Remove the roasted tomatoes from the oven and let them cool slightly for 10–15 minutes.
Transfer the roasted tomatoes (along with the roasted garlic and basil, if used) to a blender or food processor. Blend until smooth for a puree or pulse for a chunkier texture, depending on your preference.
Strain the mixture through a fine-mesh sieve if you want a smooth paste with no skins or seeds.
Taste and adjust seasoning if needed. You may add a pinch of additional salt or a drizzle of olive oil if desired.
Transfer the tomato paste or puree into sterilized jars or containers and store in the refrigerator for up to 1 week. Alternatively, freeze in small portions for long-term storage.
Nutrition Facts
Calories |
634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.0 g | 41% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2466 mg | 107% | |
| Total Carbohydrate | 82.6 g | 30% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 52.0 g | ||
| Protein | 19.4 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 244 mg | 19% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 4848 mg | 103% | |
*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.
