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Homemade Tomato Paste

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Ingredients

  • 5 lbs tomatoes - ripe
  • 1 tsp sea salt
  • 1 cup good quality olive oil
  • large pot
  • food mill or large sieve
  • large rimmed baking pan
  • containers for paste - i quick freeze in ice cube trays then put in freezer ziploc bag

Details

Preparation

Step 1

Preheat oven to 300.

Remove & discard stems and any damaged parts from tomatoes. Roughly chop and put into large pot

Add 12 cup olive oil & 1 tsp salt and bring tomatoes to a boil over high heat. Cook, stirring, just until tomatoes soften, about 2 minutes.

Run cooked tomatoes through a food mill or push them through a large sieve with flexible spatula, you'r trying to both turn the tomatoes into a pulp and remove the skins & seeds.

Pour tomato pulp into a large rimmed baking sheet & bake in preheated oven.

Bake the tomato pulp for about 3 hours, stirring the mixture every 30 minutes or so. Be sure to scrape up the caramelized bit around the edges & to stir in the dried crust that will start to form on top- spreading the mixture evenly in the pan after each stir.

After approx. 3 hours, reduce oven heat to 250. Continue baking (& stirring & scraping at regular intervals) until mixture is thick, shiny and the color of bricks, 2-3 more hours.

Use a flexible rubber or silicone spatula to transfer the tomato paste to jars (or ice cube trays). You will have 2 - 3 cups. Leave room at top of each joe to pour a thick layer of olive oil to protect the paste. Cover with lids and store up to several months in the refrigerator Each time you use some, make sure the surface of the tomato paste is again covered with oil. To reduce the chance of mold developing, make surety use scrupulously clean utensils for removing the tomato paste from the jar.

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