How to Make Your Own Tomato Paste

Homemade Tomato Paste

I had to. I had no choice. I saw red spots peeking at me from between the leaves of our tomato plants, and I had to take action. When I took a bucket out to my garden, I came back into my kitchen and took count: 97 tomatoes. Yikes! Large and ripe and juicy. Drastic measures were necessary!

I wanted to try soemthing new, not just the usual cutting up chunks and freezing them in zip lock bags, or last summer I made roasted tomato sauce for the freezer. Then, I saw this idea in Saveur magazine: make your own tomato paste.

So intriguing. I followed the directions they gave, but substituted soy sauce for the salt, in order to add umami as well as a salt element.

This is by far the most delicious tomato paste I have ever tasted. The olive oil and the soy sauce make this paste rich and so, so flavorful. But, I have to admit it is a lot of work, especially for about 1 1/2 cups of paste. If you have a massive amount of free or low-cost ripe tomatoes, I highly recommend making your own paste. And then cross making tomato paste off your culinary bucket list!

— posted by Donna

HOME MADE TOMATO PASTE

5 lbs. ripe tomatoes
¼ cup extra-virgin olive oil plus 2 tbsp.
1 tablespoon soy sauce

1. Heat oven to 300° . Roughly chop tomatoes. Heat ¼ cup of the oil in a 12″ skillet over high heat. Add tomatoes and season lightly with salt; bring to a boil. Cook, stirring, until very soft, about 8 minutes.
2. Pass the tomatoes through a fine mesh strainer, pushing as much of the pulp through the sieve as possible, leaving only the seeds behind.
3. Rub a rimmed 13″ x 18″ baking sheet with remaining 2 tbsp. of oil; spread tomato purée evenly over sheet. Bake, using a spatula to turn the purée over on itself occasionally, until most of the water evaporates and the surface darkens, about 3 hours. Reduce heat to 250°; cook until thick and brick colored, 20 – –25 minutes.
4. Store sealed in an airtight container in the refrigerator for up to one month, or freeze, wrapped well in plastic wrap, for up to 6 months.

Other food bloggers preserve their tomato bounty:

Five Ways to Preserve Small Tomatoes, Food in Jars
Slow Roasted Tomatoes, Pinch My Salt
Home made Tomato Paste, The Paupered Chef

 

 

Comments

  1. says

    This is an AWESOME post because I always seem to need tomato paste and never seem to happen. No better way to obtain it than to make my own!

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