• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Recipe52.com

  • Home
  • Chicken
    • Chicken
    • Pakistani Chicken
  • Main Course
    • Vegetarian
    • Lamb
    • Mince
    • Rice
    • Casserole
    • Bohra
  • Desserts
    • Indian & Pakistani Dessert
    • Ice Cream
    • Small Desserts
  • Soups
  • Salads
  • Ramadan
    • Ramadan
    • Snacks
    • Drinks
    • Chai
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • Dessert
  • Chicken
  • Bohra
  • Meet Mariam
    • Contact Us
×

Home » Condiments & spices » Tomato paste Recipe | Step by Step

Jan 11, 2019 · Modified: Nov 18, 2021 by Mariam Sodawater · This post may contain affiliate links. Leave a Comment

Tomato paste Recipe | Step by Step

Jump to Recipe Print Recipe
5 from 1 vote

Step by step recipe of tomato paste with photos of each step. Winter is my favourite season and it brings carrots, strawberries, tomatoes, oranges and fresher veggies. Tomato paste is the best and most space-efficient way to store tomatoes. Sometimes, curries need a tomato kick and tomato paste is just what you want for a quick fix. And it is so convenient and useful in pizza or pasta sauce or just like that on its own.

Tomato paste recipe

I'm sharing a small batch recipe of just 2 kg that will yield only 1 small jar of tomato paste about 250-300 ml, (depending upon the type of tomato.) So you may double the recipe if you use tomato paste more often.

Tomato release lycopene, an antioxidant upon cooking. This substance gives the intense tomato flavour upon slow cooking.

Various methods to make tomato paste:

Sun dried tomato paste

In some countries like Calabria, tomatoes puree is sun-dried to make tomato paste at 38 C. The process takes 3-4 consecutive days. You need to spread tomato puree on a wooden slab or trays and let it sundry. Remember, to bring the trays inside at night to avoid moisture sitting on them.

Oven dried tomato paste

You can also mimic the original drying process and dry tomato puree in baking tray in an oven for about 3 hours at 200 C. You'll have to stir all trays at intervals of twenty minutes. After most liquid is dried collect all tomato puree from different trays to one tray and continue drying until tomato paste is thickened.

Tomato paste on stove top

The recipe that I'm sharing is made on stove top. It is super simple. Make tomato puree and continue to cook until paste has thickened. The easy step by step will be definitely helpful, so let's dig in.

Step by step recipe of Tomato Paste Recipe

To make Tomato Puree

Roughly cut tomatoes in large chunks.

Blend all tomatoes.

Strain through a coarse strainer.

Now you have seedless, skinless smooth puree. Add sugar, salt and bay leaves.

Cook on high heat for 30 minutes with occasional stirring.

The puree is reduced to half.

When tomato puree has reduced a lot, cook further on medium flame with frequent stirring until it forms a paste.

Tomato paste is ready.

See, there's no water on sides of paste. This is the sign that paste is ready.

Freeze the tomato paste in ice-cube tray and then store in freezer bag.

tomato paste recipe

Tomato Paste Recipe

Making tomato paste is fun. Try to use fresh tomatoes as they taste better.
5 from 1 vote
Print Pin
Prep: 10 minutes
Cook: 1 hour
Total Time: 1 hour 10 minutes
Servings : 24 tablespoon (500 grams)
Calories: 17kcal
Author: Mariam Sodawater
Prevent your screen from going dark

Ingredients

  • 2 kg tomatoes
  • 1 tablespoon sugar, optional
  • ¼ teaspoon salt
  • 2 bay leaves

Instructions

For tomato puree

  • In a food processor liquidise tomatoes.
  • Strain the liquid tomato through a coarse strainer to separate seeds and skin from raw tomato puree.

For tomato paste

  • In thick bottomed and wide pan, take tomato puree, sugar salt and bay leaf. Cook on high heat for about 45 minutes.
  • Cook further on medium flame for 20-30 minute with occasional stirring. Remove bay leaves and discard.
  • When tomato puree is thickened to a paste like consistency cook on slow to medium heat until water doesn't separate from the sides of paste. (That's the sign of completion.)

Notes

Spoon the paste into ice cube tray and freeze. Once frozen store in freezer bag and use as required.

Nutrition Information

Serving: 1tablespoon ,Calories: 17kcal ,Carbohydrates: 4g ,Protein: 1g ,Fat: 1g ,Saturated Fat: 1g ,Sodium: 28mg ,Potassium: 198mg ,Fiber: 1g ,Sugar: 3g ,Vitamin A: 695IU ,Vitamin C: 11mg ,Calcium: 8mg ,Iron: 1mg
Mention @Recipe52 or tag #Loverecipe52!
« 16 Best Biryani Secret Tips Revealed
Kharak (Dried Dates) Pudding »

Reader Interactions

Rate this Recipe and Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

If you enjoy this recipe, please consider leaving a star rating along with your comment. Not only your reviews motivate me to do my best, but they also help others find me online. Thank you! Mariam




Primary Sidebar

  • Facebook
  • Instagram
  • Pinterest
  • YouTube

Hi, I’m a Mariam Sodawater, a passionate home chef dedicated to sharing authentic South Asian taste with simple recipes and easy-to-find ingredients. My motto is EASY, HEALTHY, and FRUGAL food. Home cooking can be fun and therapeutic!

More about me →

Summer Favourite

  • Plum Jam Without Pectin (Low-Sugar)
  • Peach Ice Cream Recipe (No Eggs)
  • Indian Mango Chutney Recipe (Spicy)
  • Cucumber Lemon Juice Recipe With Honey
  • Mango Ice Cream with Condensed Milk
  • Chicken Malai Tikka Recipe

Popular Recipes

  • Kashmiri Chai Recipe (Pink Tea)
  • Pakistani Chicken Karahi Recipe
  • Chapli Kebab Recipe (The BEST!)
  • Date Roll Recipe | Video Tutorial
  • ABC Juice (Apple Beet Carrot Juice)
  • Pakistani Chicken Biryani Recipe

Footer

Newsletter

Privacy Policy

Recipe52.com Copyright © 2020