How To Make Tomato Paste (Easy, Delicious, Homemade)
Homemade tomato paste is thick, rich, and packed with flavor you just can’t get from a can. I use it to thicken spaghetti sauce, boost soups and stews, and even smear on grilled cheese for a little zing.
Print Recipe
Equipment
- 2 Baking Sheets
- 6 Quarter Pint Jars
Ingredients
- 10 lbs Tomatoes
- 2 tbsp Olive Oil
- 2 tsp Sea Salt
- ½ tsp Citric Acid
Instructions
- Chop tomatoes into quarters. Preheat the oven to 350ºF.10 lbs Tomatoes
- Combine tomatoes and a splash of olive oil in a large saucepan. Simmer until softened and skins start to slip.2 tbsp Olive Oil
- Run the warm tomatoes through a food mill (or push through a sieve) to separate skins and seeds.
- Stir in salt and citric acid (or bottled lemon juice) until well mixed.2 tsp Sea Salt, 1/2 tsp Citric Acid
- Spread pulp in two rimmed baking sheets. Bake, stirring every 30 minutes and rotating trays.
- When the paste reduces enough to fit on one tray, combine and keep baking.
- Paste is done when it’s glossy, brick-colored, and thick with no water separating out.
Notes
- Water Bath Canning: Spoon into quarter-pint jars, leaving ¾″ headspace. Process 15 minutes.
- Refrigerate or Freeze: Pack into clean jars, top with a thin layer of olive oil, and refrigerate (3–4 weeks) or freeze (up to 9 months).
Nutrition
Calories: 30kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 136mg | Potassium: 299mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1050IU | Vitamin C: 17mg | Calcium: 13mg | Iron: 0.3mg
Servings: 6 quarter-pints
Calories: 30kcal