This tomato paste recipe has only three ingredients and there are two options for storing. Once you know how to make it, store-bought will no longer be an option for you.
Growing up, my grandmother always made tomato paste from her garden tomatoes. The rich, concentrated flavor was unlike anything store-bought. Now, I love carrying on that tradition with my own family.
Tomato Paste Ingredients:
Preserve your garden tomatoes with this easy, 3-ingredient tomato paste recipe. Perfect for sauces, soups, and more!
Recipe Card?
To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.
I love this idea
Especially the freezing. A long time ago when my children were very young, I used to puree foods I cooked from scratch that we ate for dinner and freeze them in ice cube trays for meals for the littles.
- Tammy R ~ Pinterest
How To Make Homemade Tomato Paste From Scratch:
This tomato paste recipe has only three ingredients and there are two options for storing. Once you know how to make it, store-bought will no longer be an option for you.
Prepare the Tomatoes
Wash and roughly chop the tomatoes.
Cook the Tomatoes
In a large pot, heat the olive oil over medium heat. Add the tomatoes and simmer for 20-30 minutes, stirring occasionally, until softened.
Remove Skins and Seeds
Pass the cooked tomatoes through a food mill to remove skins and seeds. Discard the skins and seeds.
Can I use a blender instead of a food mill?
Yes, blend the cooked tomatoes and strain through a fine-mesh sieve.
Reduce to Paste
Return the tomato puree to the pot. Add bay leaves and simmer on low heat for 1.5-2 hours, stirring frequently, until thickened to a paste consistency.
How do I prevent burning?
Stir frequently and reduce heat as the mixture thickens.
Store
Transfer the paste to sterilized jars for canning or freeze in ice cube trays for portioned use.
Did you make this recipe?
Do you have feedback that would be helpful to others? If so can help this small business owner by leaving a rating and a review in the comments section? Thank you for being part of the Savoring The Good Community. ~ Sarah
trending
Peanut Butter Blossom
The classic cookie that everyone loves!
Why Make This?
Homemade tomato paste has a deeper, richer flavor than store-bought versions, and you can control the ingredients.
Get inspired every day with a clickable recipe from Savoring the Good! From quick weeknight dinners to easy desserts, you'll find something delicious waiting for you each morning, right in your calendar. (iCal & Google)
What is the purpose of tomato paste?
Tomato paste is a kitchen powerhouse! It's used to thicken, deepen the color, and enhance the flavor of sauces, soups, and stews without adding extra liquid. Its concentrated tomato flavor makes it a staple in Italian dishes like bolognese and pizza sauce. Pro Tip: Keep a batch of homemade tomato paste in your freezer for quick, flavor-packed meals!
How to freeze tomato paste in portions
Fill the Mold
- Pipe or spoon the tomato paste into each cavity of a silicone brownie mold. (If you don't have a pastry bag, snip the corner off a resealable plastic bag for easy piping.)
Freeze
- Place the mold in the freezer until the tomato paste is completely frozen.
Remove
- Flip the mold over, and the frozen portions will pop out easily.
Store
Transfer the portions to an airtight container and keep them in the freezer. Each square is roughly 1 tablespoon.
Souper Cubes
2 Tablespoon portions! (As seen on Shark Tank.)
How to portion out tomato paste without a mold.
Scoop or Pipe
Drop 1-tablespoon portions of tomato paste onto a silicone baking sheet or parchment paper. (Use a spoon or snip the corner of a resealable plastic bag for neat portions.)
Freeze
Place the sheet in the freezer until the portions are solid.
Store
Transfer the frozen blobs to an airtight container and keep them in the freezer for easy use.
Frequently asked questions, answers and tips:
Homemade tomato paste lets you choose the tomatoes and flavors, resulting in a richer, deeper taste compared to store-bought versions. Slow-cooking enhances its flavor, making it a pantry staple worth the effort.
While both are tomato-based, they're not interchangeable. Ketchup is sweetened and seasoned, while tomato paste is pure, concentrated tomato flavor. In a pinch, substitute 1 tablespoon of ketchup for 1 tablespoon of tomato paste, but adjust seasonings to balance the sweetness.
Tomato purée is thicker than juice but still has moisture, while tomato paste is cooked down to remove almost all water, creating a thick, concentrated paste.
Rich Tomato Paste
Ingredients
Equipment
Method
- Wash and chop your tomatoes.8 Pounds roma tomatoes
- In a hot pan drizzle a little bit of olive oil. I did about an tablespoon2 Tablespoon Olive oil
- Add your tomatoes and cook until soft.
- Pass the soft tomatoes through a food mill.
- Once you have a tomato pulp and puree, return it to the stove and add 1 bay leaf per 2 pounds of tomatoes.1 each Bay leaf
- Cook on medium high to big heat to reduce the tomatoes down to the above consistency. Be sure to stir and scrape down the edges and the bottom of the pot. The longer the tomatoes reduce into paste, the lower you should turn down the temperature.
- Portion into 4 ounce canning jars and water bath can or freeze in ice cube trays.
- Portioned out the tomato paste into 4 ounce canning jars.
- Leave ¼ inch head space on the top.
- Process in a hot water bath for 40 minutes. That is right. 40 minutes. These guys may be small but the contents in them are dense.
- Using my piping bag I pipped the tomato paste into each square. If you don't have a pastry bag you can always snip the corner off of a resealable plastic bag. I think a gallon bag would work well in this example.
- If you need ANOTHER option, you can alway just spoon the tomato paste into each cavity. I was going for 'neat' so I used the pastry bag.
- Once done, pop them in the freezer until frozen through.
- Flip them over and they easily pop right out. I love silicone bake ware for applications like this one.
- Store in an air tight container in the freezer and you have proportioned tomato paste. I am calling each square a tablespoon of tomato paste.
Nutrition
Nutrition Discolure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
Video
Notes
*This recipe was originally posted on Sept. 23, 2103
I am Sarah Mock. Welcome!
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 15 years Sarah helps the home cook prepare her recipes with professional results.
Kristin Marten says
Would it be ok to process in pint or half pint jars? For the same time?
Kristin Marten says
You don’t have to add citric acid or lemon juice?
Sarah Mock says
You don't.
Janelle says
I have 33 jars of home-canned tomato sauce from last summer. Can I use those and simmer them down to paste and re-can them in water bath? The sauce is still good just wondering about quality and safety? And I used all Roma tomatoes for my sauce last year. Also, I’ve heard you can use your crock pot to make sauce and are less likely to burn toward the end… any advice is welcome!
Brittney says
How long will this last in the freezer?
Sarah Mock says
Birittney,
I keep tomato paste in the freezer for up to a year.
HouTom says
Sorry, I just have to comment on this. Romas are classified as a paste tomato not just because they have less water content but also because they are a meatier variety of tomato that therefore produces more sauce or more paste when processed.
Kathy says
The recipe calls for 2 pounds of Roma tomatoes but in your Notes, you mention that it took only 3 hours and 8 pounds of tomatoes to get to the finished product. So am I the one confused or did you mean to say one needs 8 pounds of Roma tomatoes to end up with 2 pounds of tomato paste?
Sarah Mock says
Great catch Kathy! I wrote this post way back in 2013 and there have been so many format changes over the years. That detail somehow got over looked! I corrected the recipe card. I use 8 lbs of aroma tomatoes, with 1 bay leaf per 2 lbs of tomatoes.(this way if you want to make a HUGE batch you know how many bay leaves you know how many to use. This recipe will make about 4 (4 Oz. jars) of paste. It is NOT a lot considering what you start with but the flavors are INTENSE.
Judi says
In the narrative, you say any tomato BUT Roma is preferred. However, the recipe says to use Roma’s. I’m confused. Would you mind clarifying?
Sarah Mock says
Use Roma's if you have them available to you. If you don't, use another type of tomato. Romas have a lower moisture content and that is why I love them. Another variety may have more moisture, taking longer to reduce. I hope that helps.
Nicole says
What method can be substituted for a food mill if you don't have one? ✋ Maybe a blender? Or just mash it...?
Sarah Mock says
you are welcome to use a blender but I would run it for a few minutes. The idea of the food mill is it is going to remove all the skins and seeds. Alternatively, you can de-seed and remove the skins of the tomatoes before starting to cook them down.
Gretta says
Thanks this will help me so much
Sue says
~I made this today....it tastes amazing!! Thank you so much for the recipe! :)
Sarah says
You are more than welcome!I am glad you loved it. Tomato paste is am amazing addition to so many recipes.