Thick, Rich Homemade Tomato Paste Recipe
This Thick, Rich Homemade Tomato Paste recipe transforms simple canned or fresh tomatoes into a concentrated, flavorful paste perfect for enhancing a variety of dishes. The method involves simmering, pureeing, and slow baking to extract deep tomato flavor, resulting in a versatile pantry staple you can rely on for your cooking needs.
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 40 minutes
- Yield: About ¾ cup
- Category: Condiment
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
Ingredients
- 1 28-ounce can whole, peeled tomatoes (or 2 pounds halved fresh plum or vine tomatoes)
Instructions
- Prepare Tomatoes: Place the whole canned tomatoes or fresh tomatoes in a large heavy pot such as a Dutch oven or soup pot to get started.
- Simmer Tomatoes: Heat over medium-high until the tomatoes reach a simmer, avoiding a full boil. Cook for 10 minutes, stirring occasionally to prevent sticking.
- Reduce Tomatoes: Lower heat to maintain a slow bubble and cook uncovered for about 1 hour, stirring occasionally until the tomatoes thicken to about 1 cup in volume and a spoon drags clean across the bottom of the pot.
- Preheat Oven: Set your oven to 275°F (135°C) to prepare for baking the tomato puree.
- Puree and Strain: Pass the cooked tomatoes through a food mill fitted with the finest disc or push them through a fine mesh colander with a spatula, discarding seeds and skins for a smooth texture.
- Prepare for Baking: Line a small rimmed baking sheet with parchment paper or use a shallow 1-quart Pyrex dish without parchment. Spread the tomato puree evenly over the bottom.
- Bake Tomato Paste: Bake in the preheated oven for 30-40 minutes until edges dry and caramelize slightly, and the surface develops small cracks.
- Cool and Store: Allow to cool 10-15 minutes before scraping the thickened tomato paste into a sterilized glass jar with a lid for storage.
Notes
- You can use fresh tomatoes when in season for a fresher taste or canned tomatoes year-round.
- The slow simmer stage is critical to evaporate excess liquid and concentrate flavors before pureeing.
- Using a food mill helps remove skins and seeds naturally, ensuring smooth paste without bitterness.
- Baking the puree caramelizes sugars and intensifies the tomato flavor, so don’t skip this step.
- Store the tomato paste in sterilized jars in the refrigerator for up to 1 week or freeze portions for longer storage.
- If you prefer quicker preparation, reduce simmering time but expect a thinner paste with less concentrated flavor.
Find it online: https://yumntasty.com/thick-rich-homemade-tomato-paste-recipe/
