Homemade Tomato Paste Recipe

Best Homemade Tomato Recipe You’ll Ever Make

I blend the tomatoes first, then strain away as much excess liquid as possible before they ever reach the saucepan. Those extra few minutes make a difference because there’s much less water left to cook off.

Roma tomatoes are also a good choice because their meaty texture works especially well for making paste. Slowly simmering the strained tomatoes concentrates their flavor and gives you that thick consistency you need for sauces, soups, stews, and more.

Once you have a batch ready, use it in my Slow Cooker Beef Barbacoa for deeper tomato flavor. You can also use it in Picadillo Beef or add some to Irish Lamb Stew when you want a richer base.

Ingredients

See the recipe card below for the full ingredient list and exact measurements.

• Roma Tomatoes: Roma tomatoes are meaty with fewer seeds and less liquid than many slicing tomatoes. Look for ripe, firm tomatoes without large bruised or damaged areas.
• Olive Oil: This is optional, but you can add a thin layer over the finished paste before refrigerating it.

Substitutions and Variations

• Try Other Paste Tomatoes: San Marzano-style or other plum tomatoes work when Roma tomatoes aren’t available.
• Use Garden Tomatoes: Other ripe garden tomatoes can work, although juicier varieties may take longer to reduce.
• Remove the Seeds: Scrape out the seeds while quartering the tomatoes if you prefer a smoother finished paste.
• Add Olive Oil: Stir a little olive oil into the finished paste if you prefer a slightly richer texture.

How to Make Homemade Tomato Paste

STEP 1: Wash the tomatoes thoroughly. Remove the stems along with any bruised or damaged spots.

STEP 2: Quarter the tomatoes. Remove the seeds now if you prefer tomato paste without them.

STEP 3: Add the quartered tomatoes to a blender. If you’re using an 8-cup blender, work in two batches.

STEP 4: Blend the tomatoes for 12 to 15 seconds, or until there are no large chunks remaining.

STEP 5: Place a fine mesh sieve over a large bowl. Pour some of the blended tomato mixture into the sieve.

STEP 6: Use a spoon or other utensil to gently move the mixture around, helping the excess liquid drain into the bowl.

STEP 7: Continue working in batches until all the tomatoes have been strained. Spend about 10 minutes removing as much liquid as possible.

STEP 8: Transfer the thick tomato mixture left in the sieve to a large saucepan.

STEP 9: Simmer over low heat for about 1 hour and 50 minutes, stirring as needed, until the tomatoes reduce into a thick paste.

STEP 10: Let the tomato paste cool before transferring it to a storage container, or use it immediately in your favorite recipe.

Tips for Making Homemade Tomato Paste

• Choose Meaty Tomatoes: Roma and other paste tomatoes contain less water, so you’ll get more paste from your batch.
• Drain Thoroughly: Spend the extra time removing liquid through the sieve because it shortens the cooking process later.
• Keep the Heat Low: A slow simmer reduces the tomatoes without scorching the concentrated paste on the bottom.
• Stir More Often Near the End: As the mixture thickens, it can stick more easily, so keep a closer eye on it.
• Watch the Texture, Not Just the Clock: Juiciness varies between tomatoes, so your batch may need slightly more or less cooking time.
• Common Mistakes to Avoid When Making Homemade Tomato Paste
• Starting With Watery Tomatoes: You can still use them, but expect a smaller yield and longer reduction time.
• Rushing the Straining Step: Leaving too much liquid behind means you’ll spend considerably longer reducing it on the stove.
• Using High Heat: Turning up the burner may seem faster, but thick tomato pulp can scorch as its moisture disappears.
• Walking Away Near the End: The paste needs more attention once it gets thick because there’s less liquid protecting it from burning.
• Stopping Too Soon: Keep reducing until you have a thick paste rather than a loose tomato sauce.

Common Mistakes to Avoid When Making Tomato Paste

• Starting With Watery Tomatoes: You can still use them, but expect a smaller yield and longer reduction time.
• Rushing the Straining Step: Leaving too much liquid behind means you’ll spend considerably longer reducing it on the stove.
• Using High Heat: Turning up the burner may seem faster, but thick tomato pulp can scorch as its moisture disappears.
• Walking Away Near the End: The paste needs more attention once it gets thick because there’s less liquid protecting it from burning.
• Stopping Too Soon: Keep reducing until you have a thick paste rather than a loose tomato sauce.

How to Store

• Refrigerator: Keep the tomato paste covered in the refrigerator and use it within 1 week.
• Freezing: For longer storage, freeze the paste in small portions so you can remove only what you need for a recipe.
• Olive Oil: Add a thin layer of olive oil over refrigerated tomato paste. Stir the oil into the paste before using.
• Canning: If you plan to can tomato paste for shelf-stable storage, use a tested canning recipe from a trusted food-preservation source rather than adapting these refrigerator-storage directions.

Ways To Use Tomato Paste

Homemade tomato paste is easy to work into recipes whenever you need concentrated tomato flavor. Add it to Spicy Slow Cooker Chili for a richer base or use it in Zucchini Noodles with Arrabbiata Sauce. A spoonful can also add extra depth to Crockpot Potato and Sausage Soup.

FAQs

Other Basic Recipes You Need To Try Next

• Homemade Alfredo Sauce gives you a creamy sauce you can make at home for easy pasta dinners.
• Homemade Vegetable Stock is a handy kitchen basic for soups, sauces, grains, and other recipes.
• My Homemade Powdered Sugar shows you how to make this baking staple when you run out.
• White Gravy Mix gives you a homemade pantry mix to keep ready for quick gravy.
• This Rice Flour Alternative is another useful homemade basic to keep in mind when a recipe calls for rice flour.

Final Thoughts

Making your own tomato paste is especially useful when tomato season leaves you staring at a counter full of ripe produce. Instead of letting those extra tomatoes go to waste, you can turn several pounds into a compact ingredient you’ll actually use.

Try this homemade tomato paste recipe with your next batch of garden tomatoes. Let me know how yours turned out, and save the recipe for tomato season!