
homemade tomato paste
🧑🍳 Instructions
- Prep the tomatoes Wash, core, and quarter the tomatoes. Remove seeds if desired.
- Cook down the tomatoes In a large pot, heat olive oil and add tomatoes. Simmer uncovered for 30–45 minutes until soft and juicy.
- Strain Use a food mill or fine sieve to remove skins and seeds, leaving a smooth puree.
- Reduce to paste Return puree to the pot and simmer until thickened, or spread onto baking sheets and roast at 200°F (93°C) for 3–4 hours, stirring every 30 minutes. Paste should be deep red and glossy.
- Store Spoon into sterilized jars, press down to remove air pockets, and cover with a thin layer of olive oil. Refrigerate for up to 1 month or freeze in ice cube trays for longer storage.
For a step-by-step visual guide, check out or —both offer great tips depending on your preferred technique.
Want to try a sun-dried version or add roasted red peppers for depth? I’ve got ideas for that too!
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