How to make tomato paste

Imagine you’re on a culinary journey, eager to elevate your homemade sauces, soups, and dishes with the rich, concentrated flavor of tomato paste. Perhaps you’ve found yourself eyeing those little cans of store-bought tomato paste, wondering if you could create a fresher and more flavorful version in your own kitchen. The thought of transforming ripe tomatoes into a velvety, intense paste could inspire you to roll up your sleeves and explore the art of making tomato paste from scratch.

To make tomato paste, start by selecting ripe, juicy tomatoes, roughly chop them, and then simmer them in a pot with a pinch of salt until soft. Blend the mixture until smooth, then strain out excess liquid using a sieve or cheesecloth. Cook the strained mixture over low heat, stirring frequently, until it thickens to your desired consistency. Finally, store your homemade tomato paste in sterilized jars or freeze it in ice cube trays for later use.

To elaborate, begin with around 10-12 medium-sized ripe tomatoes, which will yield a good amount of paste. Wash the tomatoes thoroughly and cut them into quarters, discarding any bruised or dried parts. In a large pot, combine the chopped tomatoes with a tablespoon of salt; this will help draw out moisture and enhance flavor as they cook. Over medium heat, bring the mixture to a gentle simmer, and allow it to cook, stirring occasionally, until the tomatoes break down–usually about 20-30 minutes.

Next, use a blender or immersion blender to puree the cooked tomatoes until smooth. If you prefer a smoother texture, strain the puree through a fine sieve or cheesecloth, discarding the seeds and skins. What you’re left with is a vibrant tomato puree, which you’ll now need to reduce into paste. Return the strained mixture to the pot and cook it over low heat, stirring frequently to prevent sticking. This process can take anywhere from 30 minutes to an hour, depending on how thick you want the paste to be.

When the paste reaches your desired consistency–thick enough to hold its shape but still spreadable–remove it from the heat. Allow it to cool slightly before transferring it to sterilized glass jars. You can store tomato paste in the refrigerator for up to a week, or for longer preservation, pour the paste into ice cube trays and freeze. Once frozen, pop the cubes out and store them in a freezer bag–perfect for adding a burst of tomato flavor to your future meals! Making your own tomato paste not only enhances the taste of your dishes but also allows you to control the ingredients, ensuring a fresh and wholesome addition to your culinary repertoire.