Home-made Tomato Paste: A Guide to Making and Storing It

Tomato paste, a pantry staple for many dishes, can be easily made at home. It offers the concentrated essence of tomatoes and

rich flavor that canned products often lack. In this article, we will discuss the process of making your own tomato paste, why reducing tomato sauce into paste is worthwhile, and how to store the paste properly.

What is Tomato Paste?

Tomato paste is a concentrated form of tomato sauce. It is produced by cooking tomatoes for several hours until the moisture is reduced, resulting in a thick, brick-like paste. This process not only enhances the flavor but also locks in the nutrients and antioxidants that are present in fresh tomatoes.

Why Make Your Own Tomato Paste?

While commercially available tomato paste is convenient, making your own at home offers several advantages:

Control over quality and ingredients: You can choose organic, heirloom, or variety tomatoes that suit your taste.

Health benefits: Homemade tomato paste can be served with fewer preservatives and additives.

Exact measurements: You can adjust the thickness and consistency to perfectly match your recipe requirements.

Additionally, freshly made tomato paste can be better suited for unique recipes or personal experimentation in the kitchen.

How to Make Tomato Paste at Home

The process of making tomato paste is quite straightforward and does not require expensive equipment:

Step 1: Prepare the Tomatoes

Select Roma or other oval, meaty tomatoes, as they contain less "seed goo" compared to other types.

1. Immerse the tomatoes: Cut a shallow "X" on the bottom of each tomato and immerse them in boiling water for approximately 30 seconds until the skins start to split.

2. Remove the skins: Use a slotted spoon to remove the tomatoes from the boiling water and immediately place them in an ice bath to cool quickly.

3. Peel the tomatoes: Once cooled, slip the skins off the tomatoes. The fresher the tomatoes, the easier this step becomes.

Step 2: Cook and Puree the Tomatoes

1. Puree the tomatoes: Transfer the peeled tomatoes into a pot and simmer until they are soft and broken down. Be sure to dump and reuse the boiling water used previously.

2. Homogenize the mixture: Puree the mixture in a blender, or use an immersion blender directly in the pot for a smooth texture.

Step 3: Reduce the Mixture

Simmer the pureed tomatoes until they reach the desired thickness. Be sure to stir occasionally to prevent sticking.

This process will result in a thick, brick-like paste. You can store the paste in the refrigerator for up to 3 days in an airtight container or freeze it for longer-term storage.

Storing Tomato Paste

To extend the shelf life of your homemade tomato paste, consider the following storage methods:

Refrigeration: Store the paste in an airtight container in the refrigerator for up to 3 days.

Freezing: For longer-term storage, freeze measured portions in ice cube trays and then transfer to a freezer-safe zipper bag. This method allows for easy portion control and convenience in the kitchen.

Canning: If you prefer traditional canning, it’s another option, but it requires specific conditions and equipment. Detailed canning instructions can be found in other resources.

Alternatively, you can use tomato powder for quick and easy preparation:

Tomato Powder: You can make your own tomato powder using a dehydrator. Simply dehydrate the pureed tomatoes until dry, then grind them into a fine powder.

Usage: Tomato powder lasts indefinitely when stored in the refrigerator. Adjust the recipe accordingly: 4 parts water with 1 part tomato powder for sauce, 2-3 parts water with 1 part tomato powder for paste, and 6 parts water to 1 part powder for a refreshing juice. Thin to the desired consistency.

By following these steps, you can enjoy the rich flavor and versatility of homemade tomato paste in your culinary adventures, whether cooking, experimenting, or satisfying your personal taste preferences.