Last updated on September 29th, 2019
I won’t lie — homemade tomato paste requires the patience of a saint. Is the game worth the candle? Yes! Homemade paste has a deep, sophisticated taste can’t be matched by anything that comes in a can or a tube.
To start, obtain 10 pounds of perfectly ripe, in-season paste tomatoes (‘Roma,’ ‘San Marzano,’ etc.). Because paste tomatoes have a low moisture content, they are uniquely suited for…tomato paste. I bought 7 pounds of paste tomatoes from The Berry Farm in Chatham, NY. The remaining 3 pounds were plucked from my own wacky vegetable garden.
Core the tomatoes…
And cut them lengthwise in half.
Then, with the help of your index finger, violently remove the seeds! And don’t worry if you miss some of the seeds — those that remain will be trapped in a food mill.
Drop the tomatoes into a non-reactive (i.e., stainless steel) stock pot that will hold at least 12 quarts.
Stirring from time to time, bring the tomatoes to a boil over medium heat. Then reduce the heat to a simmer, and let the tomatoes cook until they soften — about 30 minutes.
Attach the fine disk to a food mill, and place the mill over a large bowl.
Working in batches, process the tomatoes to separate skins (and any remaining seeds) from the pulp and juice.
Pour the liquid into a heavy, non-reactive pot (I like my Dutch oven here — you can use your cleaned-out stock pot) and stir in 1 tablespoon of sea salt.
Bring the brew to a boil over medium heat until it thickens and reduces by about half — 30 minutes to 1 hour. Adjust the heat as necessary to avoid splattering.
Next, heat the oven to 200°F. And if your oven is equipped with a convection fan, then by all means use it. The fan will speed up the following evaporation step:
Line a large, rimmed baking sheet with 2 or 3 layers of parchment paper…
And pour on the tomato puree, spreading it out with a spatula to cover the entire bottom of the pan.
Pop the works into the oven for 30 minutes, and then give it a quick stir with a silicone spatula. Return the pan to the oven for another 30 minutes.
Stir again, and then scrape the puree towards the center of the pan to form a rough rectangle.
Working in 30-minute intervals, keep heating, stirring, and”rectangle-izing”the puree until all of its liquid has evaporated — 3-5 hours in total.
Note: The rectangle will become smaller and neater as evaporation occurs.
When the puree is thick enough to scrape cleanly with a spoon, and when absolutely no liquid is visible along the rectangle’s edge, you’ll know that cooking is complete. Congratulations — you’ve got REAL tomato paste! Let it cool to room temperature.
Transfer the paste to a pint-size jar, film the surface with a little olive oil (to keep a crust from forming), and enjoy it on toast, steaks, sauces, salsas, and more!
Covered and refrigerated (and always filmed with olive oil after each use), the paste will keep for several months. For longer storage, freeze the paste in ice cube trays.
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Homemade Tomato Paste
Ingredients
- 10 pounds paste tomatoes, such as 'Roma' or 'San Marzano'
- 1 tablespoon sea salt
- olive oil
Instructions
- Core the tomatoes, cut them in half lengthwise, and scrape out seeds with fingers. Put the tomatoes in a 12-quart stainless stockpot, and, stirring from time to time, bring to a boil over medium heat. Then reduce the heat to a simmer and let the tomatoes cook until soft -- about 30 minutes.
- Place a food mill over a large bowl. Working in batches, process the tomatoes to remove skins and any remaining seeds from the pulp and juice.
- Pour the pulp and juice into a 4 or 5 quart non-reactive pot, and bring to a boil over high heat. Then reduce the heat to a simmer, and cook until the liquid thickens and reduces by about half -- 30 minutes to 1 hour.
- Center the oven rack, and, using the convection setting if available, preheat the oven to 200°F.
- While the oven is heating, line a large, rimmed baking sheet with 2 or 3 layers of baking parchment. Pour the sauce over the paper. Spread the sauce with a silicone spatula so it covers the entire pan.
- Put the sauce in the oven, and let it cook for 30 minutes. Stir the sauce briefly with the spatula, and then return it to the oven for another 30 minutes. Stir again, and then scrape the sauce towards the center of the pan to form a rough rectangle.
- Working in 30 minute intervals, continue to cook, stir, and form the sauce into a rectangle until all liquid has evaporated -- 3 to 5 hours in total. The rectangle will decrease in size as evaporation occurs. The paste is done when liquid no longer seeps along the edge of the rectangle.
- Let the condiment cool to room temperature on its pan. Then transfer to a pint-size jar, and film the surface with a little olive oil. Covered and refrigerated (and filmed with olive oil after each use), the paste will remain fresh and wonderful for several months.
Lois says
You can save yourself all the cooking process by simply putting your tomatoes after cooked into a clean sturdy pillow case (hung up) to drain overnight. In the morning season for ketchup or any other tomato products.
Pat says
I made tomato paste the first time by accident. I roasted my tomatoes way too long so I just put them in the food processor and turned them into paste. The paste has olive oil and salt and pepper in it so it might not be authentic but it’s delicious and it works! Now, every year when I’m roasting tomatoes to freeze I roast one too long for paste.
Debbie says
How much does the recipe make?
Rene' Maloney says
Wonderful info – I always wanted to make a thicker homemade tomato sauce – I can see adding it to fresh milled tomatoes to make a thicker sauce!
Kevin Lee Jacobs says
Hi Lois – First I’ve heard of the pillow case trick!
Hi Pat – Roasted tomatoes — wonderful!
Hi Debbie – Ten pounds of paste tomatoes will yield 1 1/2 to 2 cups of tomato paste. (I added the yield to description in printable recipe above.)
Hi Rene’ – This paste is great for thickening sauces!
gene says
It’s getting close to the end of my tomato season. I’ve canned them, made tomato sauce (canned), and of course, ate tons in salads, caprese and simple sandwiches. On my to-do list for remaining harvest is to bake a “Kevin” tomato pie, and perhaps some fried green tomatoes. Don’t think I will have enough to make the paste, but I will do it next season. So thinks again for another outstanding recipes.
gene
Lori says
I read that cooking tomatoes a long time raises the acidity, how would I combat that as my husband doesn’t care for my more flavorful sauces due to a high acidic rate?
And do you add a tiny bit of water when cooking them down as mine seem dry when prepping for sauces.
Anne says
I can’t wait to try this! I don’t have a food mill. Will it work if I slip the skins before cooking the tomatoes down?
Kevin Lee Jacobs says
Hi Lori – Tomatoes release their juices as they cook, so there’s no need to add water.. Tomato paste is indeed acidic. It’s also highly concentrated. A teaspoon or two of paste will flavor an entire pot of spaghetti sauce!
Hi Anne – Lacking a food mill, you can peel and seed the tomatoes by hand. To make the puree, push, with the back of a large spoon, the cooked tomatoes through a wire-mesh sieve. The sieve will filter out any remaining seeds.
Vickie P says
Could you freeze it in tablespoon amounts for later use? I am guessing if you could you wouldn’t add the olive oil. When I open a can of store bought tomato paste I do this and it allows me to pull out exactly what I need for a recipe. No waste.
Maraya says
If you’re using purchased tomatoes, my hope is that you buy organic tomatoes, even though this can be very expensive tomato paste. We already know that the pesticide content of anything concentrated can be very high (think raisins!).
Kevin Lee Jacobs says
Hi Vickie – I sometimes freeze this paste in ice cube trays. As you said, no need for olive oil!
MamaFaye says
Kevin, I have used a Victorio Strainer for tomato sauce, paste, applesauce. grape juice–anything that you need the skins and seeds removed. It works like a charm.
Kevin Lee Jacobs says
Hi MamaFaye – Thanks for the heads-up regarding the Victorio Strainer. A gadget I could use!
Judy Hines says
Just picked oooooodles of tomatoes — right now I am removing skins, squeezing out seeds, and then will throw into freezer bags. Tomorrow will pick another batch to roast and freeze. But my favorite way to use a fresh tomato is to sprinkle with garlic salt and eat! This morning for breakfast I had toast spread with Miracle Whip with thin slices of tomato. With strong black coffee, this breakfast out by the patio garden is as good as it gets.
Kevin Lee Jacobs says
Hi Judy – Tomatoes with mayo on toast is one of my favorite things, too. Must try with garlic salt!
Diane Peak says
In the early 80’s, I found a recipe in a magazine called GARDENS FOR ALL NEWS, for thick tomato paste, that is the easiest I have ever tried. I have used it ever since! You can use either the old Foley food mill, or a Victorio Strainer. I use the latter. Puree the tomatoes in a blender–skin, seeds and all. Put the the puree into a big pan and bring it to a boil. Let it boil 5 minutes, stirring so it doesn’t stick. Pour the boiled liquid into your food mill, or a strainer with fine holes. Stir the tomatoes through into a pan until only seeds and skin remain( The Victorio Strainer does this for you). Discard the skin and seeds, and clean your strainer so nothing is clogging the holes. With a ladle, dip the tomato juice out of its pan and into the strainer or food mill. Clear liquid will drain out while the pulp remains. Now, the fun part–go do something else. The draining takes 3-4 hours with no help from you. When it’s over, the paste is so thick it holds a spoon upright!! Spoon into jars, add some salt, seal and process in a water bath!! Much easier than boiling tomatoes over a hot stove or oven all day!!
Kevin Lee Jacobs says
Hi Diane – I want to try the method you described. Thanks for the info!
Valerie A Holmes says
I didn’t receive Sunday Sept 1 email…is everything okay??
Kevin Lee Jacobs says
Hi Valerie – Thanks for asking. I did not sent out the Sunday update because…Labor Day weekend. Sending tomorrow!
Zack Morrey says
I make lots of paste and puree from the 300+ pounds of tomatoes I get out of my garden. I do a much simpler/easier method, would like to try both ways and see if there is a difference in taste.
Step 1: Blend the tomatoes in a high-speed blender (vitamix)
Step 2: Fill a gigantic stainless steel pot with the tomatoes, add a little salt or not, cook on low-medium low heat until it’s a jello-like paste, ~4 hours, however long it takes, check on it and give it a stir every hour or two.
Using such low heat, nothing burns or sticks to the pot. Simple and easy 🙂 Perhaps removing the skins and seeds improves flavor, I’ve done both ways and don’t notice a huge difference, but haven’t done a head-to-head comparison… would be interesting! If you’re making huge amounts, the blender method is way less work.
Kevin Lee Jacobs says
Hi Zach – Your blender method does sound easy. Or easier, anyway. Will try!