How To Make and Store Tomato Paste

Don't let the idea of making tomato paste intimidate you. The beauty of this kitchen staple lies in its simplicity – you likely have most of what you need right in your pantry!

The process might take some time, but the ingredients listing couldn't be more straightforward.

• Tomatoes: Grab some Romas or San Marzanos. They're meatier, have fewer seeds, and incorporate much less water than regular tomatoes, providing you with a better yield. Look for tomatoes that are deep red, firm but not tough, and heavy for their size. A mild squeeze should yield just a bit – if they're too smooth, they may be overripe.
• Olive Oil: This is your flavor enhancer! It helps prevent the paste from sticking to the pan during cooking and creates a protective layer when storing. Can't use olive oil? Any neutral-flavored oil like sunflower or avocado oil works fine – though you'll miss out on that distinct Mediterranean touch olive oil brings.
• Salt: This isn't just about flavor. It draws out moisture from the tomatoes (helping them concentrate faster) and acts as a natural preservative. Plus, it enhances the natural sweetness of your tomatoes. Don't skip this!
• Citric Acid: Citric acid ensures your paste stays fresh and safe by maintaining the right acidity level. Yes, you can use bottled lemon juice instead – the key word being bottled. Fresh lemon juice won't cut it because its acidity levels vary too much. It's what keeps your paste safe for long-term storage.

Ever walked into an Italian grandmother's kitchen and smelled that rich tomato aroma? That's what creating tomato paste is all about. This little kitchen project has been keeping Mediterranean cooks happy for centuries.

Don't worry about rushing - good things take time, but the steps are actually pretty simple. The satisfactory part is you're in control of the whole thing that goes into it.

Ingredients

• 10 pounds tomatoes (Roma or other meaty tomatoes)
• 2 tablespoons olive oil
• 2 teaspoons sea salt
• ½ teaspoon citric acid (or 2 tablespoons bottled lemon juice) 

Instructions

Step 1: Initial Prep

First things first: position two racks in your oven, dividing it into thirds, and preheat to 350°F. While the oven warms, sort through your tomatoes. Toss any bruised ones and give the good ones a thorough rinse.

Quarter them with confident cuts, don't worry about making them perfect, they'll all break down anyway. No need to peel as we'll deal with the skins later.

Step 2: Heat Oil and Cook

Pour olive oil into a heavy-bottomed pot. You'll hear that satisfying sizzle when it heats up. Once the oil starts to shimmer (you might see those little ripples across the surface), toss in your tomatoes.

This first cooking is like a gentle introduction. The tomatoes slowly soften, their skins start to wrinkle and pull away, and your kitchen fills with that incredible tomato aroma. Give them about half an hour, stirring occasionally.

This step helps break down the tomatoes and starts concentrating their flavor.

Step 3: Separate the Pulp

Now comes the transformation. Your soft, cooked tomatoes need to become silky smooth. Grab a quality food mill or a sieve and run those soft tomatoes through it.

This is where you separate the precious pulp from the seeds and skins. If you do not have a food mill, get a regular sieve.

Just use a wooden spoon to press everything through - take your time with it. Once you've got your smooth pulp, stir in the salt and citric acid (or lemon juice if that's what you're using).

Step 4: Bake

Spread your seasoned pulp evenly between two rimmed baking sheets. This might seem like overkill, but using two sheets speeds up the process dramatically. More surface area means faster evaporation.

Pop them in the oven on your prepared racks.

Step 5: Stir Occasionally

Now comes the part that tests your patience. Every 30 minutes, give the paste a good stir and swap the position of your baking sheets. You'll notice the paste gradually thickening and reducing.

After a while (usually when it's reduced enough that it doesn't fill both sheets anymore), combine everything onto one sheet and keep going.

Step 6: Check for Doneness

You're looking at 3 to 4 hours total, depending on how juicy your tomatoes were. You'll know you're done when the paste turns a deep brick red color, looks glossy, and feels sticky rather than saucy.

There shouldn't be any liquid separating from the paste – if there is, keep going.

Step 7: Cool and Store

Once you achieve your desired consistency, remove the baking sheets from the oven. Then, let your paste cool completely to room temperature. This is important for food safety and helps develop the final texture.

After cooling nicely, pack it into small jars, leaving about 3/4-inch space at the top. Your homemade tomato paste is now ready to add incredible depth to your favorite recipes.

• Use Fresh, Peak-Season Tomatoes: Timing is everything! Late summer tomatoes pack the most flavor and natural sweetness. If yours aren't quite ripe yet, just let them hang out on your counter for a few days. The riper they are, the richer your paste will turn.
• Don't Skip the Stirring: Keep the mixture moving. It might feel like a workout for your arm, but it really makes a difference. It prevents the paste from sticking and burning and helps it reduce evenly. A little attention goes a long way in getting that perfect texture.
• Watch the Heat: Low and slow wins the race here. High heat might seem like a shortcut, but it can give your paste a bitter, burnt taste. Keep the temperature moderate and let time do its magic.
• Test for Doneness: Here's a neat trick: draw a spoon through your paste. If no liquid fills the trail and the paste stays put, you're done. If it's still runny or watery, keep going. The paste should be thick enough that you can stand a spoon in it.
• Season Gradually: Start with less salt than you think you need. As the paste reduces, the saltiness concentrates. You can always add more at the end, but you can not take it out!
• Mind Your Metal: Avoid aluminum pots or pans – the acid in tomatoes can react with the metallic and give your paste a metal taste. Stick to stainless steel or enameled solid iron for the best outcomes.
• The Steam Game: Crack your oven door slightly during the last hour of cooking using a wooden spoon. This helps moisture escape and speeds up the final thickening process. Just keep an eye on the temperature as you don't want it dropping too much.

Herb-Infused

Think of this as your Mediterranean vacation in a jar. Add fresh basil, oregano, and thyme during the cooking process. The herbs infuse their oils into the paste, developing a ready-to-use flavor base ideal for pasta sauces and pizzas.

It's especially handy during winter when fresh herbs are scarce.

Spicy Kick

This version packs some heat! Add red pepper flakes or a couple of fresh chilies early in the cooking process. The slow cooking mellows the heat while deepening the flavor.

Great for Mexican and Indian dishes, or anywhere you want to add a subtle warmth without reaching for additional spices.

Roasted Garlic Blend

Start by roasting whole heads of garlic until they're sweet and mellow. Mix this in while processing your tomatoes. The final outcome is a complex, sweet-savory paste that's incredible in soups and stews.

During winter months, this variation brings an extra layer of comfort to any dish.

Wine-Reduced Richness

Replace some of the cooking liquid with good red wine. The wine adds depth and a subtle tang that works beautifully in rich meat sauces.

This sophisticated version elevates simple weeknight dishes to dinner-party status. Just remember – use a wine you'd actually drink!

Smoky Sweetness

Swap out some fresh tomatoes for fire-roasted ones. The charred flavor adds an unexpected complexity that's fantastic in barbecue sauces or Mexican dishes. It's like capturing summer grilling in a jar.

This version transforms ordinary chili into something special.

Caramelized Onion Fusion

Start by slowly caramelizing onions until they're golden and sweet. Blend them into your tomato paste for a flavor that's both savory and slightly sweet.

This variation is your secret weapon for gravies and meat dishes. It adds that "what's in this" factor that keeps people guessing.

Sun-Dried Tomato Boost

Soak a handful of sun-dried tomatoes in hot water until they're plump, then blend them into your tomato mixture before the long bake. This adds an incredible intensity – think of it as tomato flavor squared.

You will get a paste with an almost meaty richness that's perfect for wintertime braises and rustic pasta dishes. It's especially magical in anything with mushrooms or roasted vegetables.

Just remember to ease up on the salt since sun-dried tomatoes bring their own saltiness to the party.

Making a big batch of tomato paste is a smart move! It's the kind of kitchen project that pays off for months to come. Home cooks everywhere have embraced this approach, especially during tomato season when the produce is abundant and full of flavor.

Here's your storage game plan:

Canning

Canning is the old-school way that still works perfectly. It’s especially useful if you have prepared a huge batch and want to keep it shelf stable for long.

Moreover, it’s quite rewarding to have those glass jars neatly arranged on your pantry shelves, waiting to be used to spark up your meal.

Instructions:

1. Start with spotlessly clean jars and new lids. Give them a good wash in hot, soapy water, then keep them warm until needed.
2. While the jars are still hot, pack your tomato paste in, leaving about 3/4 inch of headspace at the top. Run a clean knife around the inside to remove any air bubbles.
3. Wipe the rims with a clean, damp cloth – any residue here could prevent a proper seal.
4. Center the lids and screw on the bands until they're "finger-tight" – don't muscle them on too tightly.
5. Process the jars in a boiling water bath for 45 minutes (adjust for altitude if you're above 1,000 feet).

Properly canned paste keeps for up to a year in a cool, dark place. Once opened, transfer to the fridge and use within 7-10 days.

Refrigerator Storage

Sometimes you don't need long-term storage – maybe you're planning to use your paste within a few weeks. Refrigeration is perfect for smaller batches or when you want easy access.

While it doesn't last as long as canned paste, it's incredibly convenient for regular cooking.

Instructions:

1. Start by getting that paste completely cool. Warm paste creates unwanted condensation in the jar.
2. Spoon your paste into super-clean glass jars, leaving an inch of breathing room at the top. Approximately one inch should be enough.
3. Smooth the surface with the back of a spoon, then drizzle a layer of good olive oil over the top. Make sure it reaches every corner – this oil barrier is your defense against mold.
4. Screw those lids on tight and don't forget to label them with the date.
5. Each time you dip into your paste, smooth the surface again and add a fresh slick of oil.

Stored this way, your paste will keep for about 4-6 weeks. Just remember to always use clean utensils to prevent contamination.

Freezing Your Tomato Paste

Freezing is like a middle ground between canning and refrigeration – longer lasting than fridge storage but more convenient than canning. It's especially handy when you want to store small portions for easy use.

The frozen paste keeps its flavor beautifully, though the texture might change slightly upon thawing.

Instructions:

1. Line an ice cube tray with plastic wrap or use a silicone tray.
2. Drop dollops of paste into each compartment. About a tablespoon each makes for perfect portion control. Some cooks like to spritz the trays with oil first for easier removal later.
3. Freeze until solid (usually overnight).
4. Once frozen, flex those silicone trays or gently twist regular ones to pop out your tomato cubes. Work quickly here because you don't want them starting to thaw.
5. Pack these flavor bombs into freezer bags or tightly sealed containers. You need to next squeeze out as much air as possible.
6. Label with the date and amount per cube.

These frozen portions will keep for up to 6 months. The best part is you can grab exactly what you need – one cube is usually perfect for most recipes. Just thaw what you need in the fridge overnight or add the frozen cube directly to hot dishes.

If you're working with larger amounts, freeze in 1/4 or 1/2 cup portions using small containers or freezer bags.

• Soups: A spoonful of tomato paste in the pot right after sautéing your onions is pure magic. Watch as it caramelizes slightly, turning your basic soup base into something rich and complex. Perfect for everything from minestrone to beef barley.
• Pasta Sauce: Tomato paste is your pasta sauce recipe's best friend. Stir it in early, let it melt into the olive oil and garlic. It adds incredible depth that makes even the simplest marinara taste like it's been simmering for hours. Those concentrated tomato compounds help the sauce cling better to your pasta too.
• Braise Booster: Ever notice how some pot roasts have that perfect savory crust? That's where your tomato paste comes in. Brush it on meat before searing. The natural sugars caramelize, developing this visually splendid brown crust.
• Stew Thickener: On a chilly evening, nothing beats a hearty stew. Add your paste early in the cooking process. It'll melt into the liquid, thickening naturally. Works wonders in beef stew, but don't forget vegetarian options like chickpea and vegetable stew.
• Pizza: Skip the sauce instead spread a thin layer of paste right on your pizza dough. Top with fresh mozzarella and basil for a minimalist pie that lets the concentrated tomato flavor shine. The paste won't make your crust soggy like regular sauce might.