This homemade tomato paste is easy to make, tastes amazing, and is a great way to preserve fresh tomatoes in space efficiently.
Homemade paste is free of added additives and preservatives, which most store-bought tomato paste include.
Serving
TOTAL TIME
50 Tablespoon
3 hour 30 minutes.
Calories
20 kcal
PREP
20 minutes
This homemade tomato paste is made with fresh tomatoes. See how simple it is.
white vinegar
salt
bay leaves
olive oil
tomatoes
garlic
Start by washing and chopping of the heads of tomato.1. Then roughly chop the tomatoes into chunks. This will make them easier to blend.
Place the chopped tomatoes in a blender and blend until smooth. You need to work in batches.
Pour a batch of blended tomato puree through a coarse sieve with a bowl underneath to collect the tomato juice. (Fine mesh is not good here).
I blended in six batches and removed the strained seeds and peel halfway from sieve for smooth straining of remaining batches.
In a large pot take tomato juice and add all the ingredients. Bring it to a boil then continue boiling on medium heat for 1.5 hours or until tomato juice has reduced to half of original volume.
At this point, reduce the heat to low and let it simmer over low heat for another 60-90 minutes. Keep stirring at interval to avoid sticking or burning at the bottom.
Once reduced to ⅓, remove bay leaves. Stir often. Cook until the liquid doesn't separate when you run a spoon across the bottom. Remove from heat, the paste is ready.
Wait until tomato paste is at room temperature. Then freeze in silicone ice cube trays and cover with cling wrap. Let the paste freeze overnight.