Easy Homemade Tomato Paste Recipe | How to Make & Store It
Make the most of ripe or overripe tomatoes with this easy homemade tomato paste recipe. A simple, budget-friendly way to preserve tomatoes, this paste is perfect for stews, sauces, and soups—ideal for every home cook looking to save money and enhance everyday meals naturally. Plus, don't miss the video tutorial at the end of this post for extra guidance.
Equipment
- 1 knife
- 1 chopping board
- 1 Immersion blender (or standard blender or potato masher)
- 1 Pressure cooker (or large pot)
- 1 Fine mesh sieve (plus bowl to sieve in the paste)
- 1 Large cooking pan (preferably wide for faster reduction)
- 1 Measuring Cup
- Storage containers (freezer-safe)
Ingredients
- 2 kgs. Ripe or overripe tomatoes (4.4 lbs.)
- 1 tsp. Salt (to taste)
- 2 tsps. Paprika or other spices (optional)
- 4 tbsps. Vegetable oil
- ½ cup Water (to help with pressure cooking)
Instructions
- Wash and Chop the TomatoesStart by thoroughly washing your tomatoes. Cut them into quarters or eighths depending on their size. Remove any bad spots you find.
- Cook the TomatoesPlace the chopped tomatoes into a pressure cooker with about ½ cup of water.Cook on high heat until the pressure builds, then reduce to low and cook for 5 more minutes. If you're not using a pressure cooker, just simmer until the tomatoes are very soft.(If you are using the pressure cooker, ensure the pressure cooker has released all its pressure before opening it.)
- Blend the TomatoesUse an immersion blender (or a standard blender) to blend the tomatoes into a smooth mixture. Be cautious while blending hot mixtures—allow them to cool slightly if needed.
- Strain the MixturePour the blended tomatoes through a sieve to remove seeds and skin. This creates the smooth base of your homemade tomato paste recipe.
- Cook Down the PasteAdd salt, paprika (optional), and the oil. Stir until evenly mixed. Return the smooth pulp to a pan. Cook on low heat for about 1 hour, stirring occasionally. A wider pan will speed up the cooking process and give you a thicker paste.
- Cool and StoreLet the paste cool completely. Then portion it into small containers and freeze. This freezer-friendly tomato paste will be ready for use whenever you need it.
