How to make tomato paste
8 mins read

How to make tomato paste

How to Make Tomato Paste: A Simple Guide:

Tomato paste is a kitchen staple that can elevate your dishes from good to great. Whether you’re making a hearty stew or a zesty pasta sauce, tomato paste adds depth and richness to your recipes. Plus, making it at home is surprisingly easy and satisfying. So, let’s roll up our sleeves and get started!


Tomatoes (about 5-6 pounds)

Olive oil (optional, for roasting)
Salt (to taste)
Baking sheet
Blender or food processor
Fine mesh sieve or food mill
Large saucepan
Airtight containers or ice cube trays


Choose the Right Tomatoes:

First things first, pick your tomatoes wisely. Roma or plum tomatoes are your best bet because they have more flesh and less water. However, if your garden is overflowing with another variety, don’t worry—use what you have!

Prep the Tomatoes:

Give your tomatoes a good rinse. Fun fact: Did you know tomatoes were once thought to be poisonous? Clearly, someone figured it out, and here we are. Cut the tomatoes into quarters, and remove the seeds if you’re feeling extra fancy. But honestly, who’s got time for that?

Roast or Simmer:

Preheat your oven to 350°F (175°C). Spread the tomatoes out on a baking sheet. Drizzle them with a little olive oil and sprinkle with salt. Roast for about an hour, or until they’re soft and slightly caramelized. If you’re in a hurry, you can skip the roasting and go straight to simmering. Just toss the tomatoes into a large saucepan and cook over medium heat until they’re mushy.

Blend Away:

Once your tomatoes are nice and soft, let them cool a bit. Then, blend them until smooth. You can use a blender, food processor, or even an immersion blender. Think of this step as your arm workout for the day!

Strain the Mixture:

Now comes the tedious part—straining. Push the tomato mixture through a fine mesh sieve or food mill to remove the skins and seeds. This step is crucial for that smooth, velvety texture. Just keep reminding yourself: smooth is worth the effort.

Reduce the Purée:

Pour the strained tomato purée back into your saucepan. Bring it to a gentle simmer over low heat. Cook, stirring occasionally, until the mixture is thick and reduced by at least half. This can take anywhere from 2 to 4 hours, so be patient. Consider it your zen time.

Store Your Tomato Paste:

Once your paste has reached the desired thickness, let it cool. Transfer it into airtight containers or ice cube trays for convenient portioning. If using ice cube trays, once frozen, pop the cubes into a freezer bag. Homemade tomato paste can last in the fridge for about a week, or in the freezer for up to six months.


  • For a richer flavor, you can add a clove of garlic or a few fresh basil leaves during the blending step.
  • If you’re short on time, make a large batch and freeze it. You’ll thank yourself later when your future self is in a cooking pinch.


Making tomato paste at home might seem like a bit of a marathon, but the flavor payoff is totally worth it. Plus, you’ll get to brag about your homemade paste at your next dinner party. “Oh this? Just my homemade tomato paste.” Go ahead, bask in the culinary glory.


Q1: What type of tomatoes should I use?

A1: Roma or plum tomatoes are ideal because they have more flesh and less water, which makes for a thicker paste. However, you can use any variety if that’s what you have on hand.

Q2: Do I need to remove the seeds and skins?

A2: It’s recommended to remove the seeds and skins for a smoother texture. This is typically done by straining the blended tomatoes through a fine mesh sieve or food mill.

Q3: Can I skip roasting the tomatoes?

A3: Yes, if you’re in a hurry, you can simmer the tomatoes directly in a saucepan until they’re soft. Roasting, however, adds a richer flavor.

Q4: How long does it take to make tomato paste?

A4: The whole process can take several hours. Roasting takes about an hour, blending and straining a bit more time, and reducing the purée can take 2 to 4 hours.

Q5: What if I don’t have a blender or food processor?

A5: You can use an immersion blender or even mash the tomatoes by hand, although this will be more labor-intensive and may not achieve the same smooth texture.

Q6: How do I know when the tomato paste is done reducing?

A6: The paste is done when it has thickened significantly and reduced by at least half. It should have a dense, spreadable consistency.

Q7: How should I store homemade tomato paste?

A7: Store the paste in airtight containers in the fridge for up to a week. For longer storage, freeze the paste in ice cube trays and then transfer the cubes to a freezer bag. Frozen tomato paste can last up to six months.

Q8: Can I add other ingredients to the tomato paste?

A8: Yes! You can add a clove of garlic or a few fresh basil leaves during the blending step for extra flavor. Be creative with your additions.

Author : Zahra bano

date : 21-05-2024


experties : Master Cheif of cooking

Meet Zahra Bano, a culinary virtuoso with a flair for creating mouthwatering masterpieces in the kitchen. With a wealth of experience spanning two years, Zahra has earned her stripes as a seasoned chef, mastering the art of cooking with finesse.

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My opinion:

Making homemade tomato paste is a rewarding process that enhances the flavor of your dishes. Start by choosing Roma or plum tomatoes for their fleshiness. Roast or simmer them until soft, blend until smooth, and strain to remove skins and seeds. Simmer the purée over low heat until thickened, then store in airtight containers or freeze in ice cube trays. This paste can last up to a week in the fridge or six months in the freezer. With a bit of patience, you’ll have a rich, flavorful tomato paste that adds depth to any recipe. Enjoy the process and the delicious results!


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