Homemade Tomato Paste

Homemade tomato paste is surprisingly easy to make. All you need are tomatoes, salt, olive oil, a food mill, and a flair for classic Italian goodness. And time. It boasts a deep, mellow, caramelized flavor that’s wholly unlike the tinny taste of canned tomato paste.

A metal sheet pan, covered with spread out tomato paste.

As well as the luscious Marmande variety, I also grow the Roma tomato so with these two varieties I make my paste. Homemade tomato paste has a deep, mellow, caramelized flavor quite unlike the acidity of store-bought tomato paste. It makes the world of difference when added to your favorite dishes. I core and quarter my tomatoes, depending on the variety but you can just quarter and remove the stem end.–Rosetta Costantino

Homemade Tomato Paste

A metal sheet pan, covered with spread out tomato paste.
Homemade tomato paste is surprisingly easy to make at home. All you need are tomatoes, salt, olive oil, a food mill, and a flair for classic Italian goodness. And time. It boasts a deep, mellow, caramelized flavor that’s wholly unlike the tinny taste of canned tomato paste.
Rosetta Costantino

Prep 50 mins
Cook 5 hrs 10 mins
Total 6 hrs
Condiments
Italian
32 servings | 1 pint
29 kcal
4.83 / 17 votes
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Equipment

  • 1-pint canning jar

Ingredients 

  • 10 pounds very ripe plum or regular tomatoes cored
  • 1 to 4 tablespoons kosher salt depending on personal preference
  • 1 tablespoon extra-virgin olive oil for the baking sheet plus more for topping off the jar

Directions
 

  • If you're using plum tomatoes, cut them in half lengthwise. If you're using round tomatoes, cut them into quarters.
  • Remove the seeds with your fingers. Place all the tomatoes in an 8-quart stainless steel pot and bring to a boil, stirring occasionally, until the tomatoes release their juices. Boil briskly for 30 minutes until the tomatoes soften and the juices reduce.
  • Pass the tomatoes through a food mill fitted with a fine disk to remove the skins and any remaining seeds.
  • Return the tomato purée to the same pot and place it over high heat. Stir in the salt, reduce the heat to medium-ish, and simmer, stirring frequently, until the purée has reduced to about 1 quart (4 cups), 45 to 55 minutes. You'll need to turn the heat down as the purée thickens to prevent it from furiously bubbling and splattering.
  • Lightly slick a 12-by-17-inch rimmed nonaluminum baking sheet with oil. Using a rubber spatula, spread the thick tomato purée in an even layer. It should cover the entire baking sheet.
  • Preheat the oven to 200ºF (93ºC) and turn on the convection fan if you have one. Position a rack in the center.
  • Place the baking sheet in the oven and bake for 30 minutes.
  • Remove from the heat (keep the oven on) and stir the purée with the rubber spatula so that it dries evenly and doesn’t form a crust. Respread the purée with the spatula into a rectangle about 1/8 inch thick. Be fanatical about spreading it evenly; if any part is too thin, it may burn. Because of evaporation, the purée will no longer cover the baking sheet. With a paper towel, remove any bits of tomato that cling to the edges or exposed bottom of the baking sheet.
  • Return the baking sheet to the oven and continue baking until the tomato purée is no longer saucelike but very thick, stiff, and a little sticky, about 3 more hours. Every 20 minutes, stir and carefully respread the purée as before. The rectangle will become progressively smaller as the remaining water evaporates. Taste and, if desired, add more salt.
  • Let the tomato paste cool to room temperature.
  • Use a spoon and move the paste to a clean jar, tamping it down to make sure there are no air pockets. Level the surface with the back of the spoon. Cover the surface completely with olive oil so that the paste isn't exposed. Screw the lid on the jar and refrigerate. It will keep in the refrigerator for at least a year.
  • When using this homemade tomato paste, dole it out by the teaspoon to add depth to dishes. Always wait to salt the dish until after you've added the tomato paste as it will bring quite a lot of concentrated saltiness. Each time you scoop out some tomato paste from your jar, level the surface of the paste and top it with more oil so the remaining tomato paste is completely submerged.
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Notes

Sun-Dried Tomato Paste variation

In Calabria, even today, conserva, or tomato paste, is dried under the hot Mediterranean sun. The tomato purée is simply spread on a large wooden slab and brought inside at night. It dries to a thick paste in 3 to 4 days. If you’re expecting several consecutive days of 100ºF (38ºC) weather, you can dry the tomato purée under the sun instead of in the oven. Follow the recipe in every other respect, and set the baking sheets out in the sun at step 4. Be sure to bring the baking sheet in at night to protect the tomatoes from getting damp.

Show Nutrition

Serving: 1tablespoonCalories: 29kcal (1%)Carbohydrates: 6g (2%)Protein: 1g (2%)Fat: 1g (2%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 225mg (10%)Potassium: 336mg (10%)Fiber: 2g (8%)Sugar: 4g (4%)Vitamin A: 1181IU (24%)Vitamin C: 19mg (23%)Calcium: 14mg (1%)Iron: 1mg (6%)

Recipe Testers' Reviews

Finally, something new to do with summer’s bounty of tomatoes. The instructions for this homemade tomato paste recipe look daunting but its simplicity itself to make providing you set aside the time.

As it was too early for my tomatoes when I tested this recipe, I cut a deal with the local farmers’ market for overripe tomatoes. Coring and seeding the tomatoes was a simple matter, as was cooking them down until the juice was released. I think a food mill was the best choice to remove the skins from the cooked tomatoes, as it did a bang-up job providing me with a smooth purée with nothing extra in it.

I used a slotted spoon to remove the tomatoes from the pot to avoid excess liquid going through the mill. The recipe didn’t specify whether or not to add the excess juice back to cook down with the purée, so I left most of it in. I let it cook down for a full hour because it was so runny. The timing was spot-on, baking it low and slow with no burning. For all that work, I got three 125-milliliter jars of tomato conserva.

I used the full amount of salt and they’re not kidding when they say it’s salty. I’ll definitely be making this again when tomato season is here, but I might cut down on the salt a little, as 1 heaping teaspoon paste seasoned an entire large pot of lamb ragu such that I didn’t need to use any additional salt. I can’t wait to use this in more dishes.

It’s time-consuming but very satisfying to make your own tomato paste and so much better than store-bought! Now I know why my Calabrese grandmother took the time to do this, even though she single-handedly raised seven children who each had different food preferences and each received a personalized meal every evening. She never really left her kitchen except to sleep or garden or tend the chickens, so I guess she didn’t mind the time it took to make her tomato paste from scratch.

Of course, she dried her purée under the sun, never in the oven as I did. And she used her own homegrown Jersey tomatoes, which are full of flavor and taste like actual tomatoes.

I was fortunate enough to have a few pounds left in my freezer from my harvest last season, and so I used them, prorating the recipe based on the number of tomatoes I had on hand, which was about 3 pounds. This produced a fairly small amount of paste, but at least I was able to experience the process and know I can be successful with larger amounts in the future.

The only suggestion I have is to use an offset spatula when spreading and respreading the paste on the baking sheet. This tool will give you a nice even layer, just like spreading icing on a cake, which is important for the paste to develop evenly in the oven.


Originally published August 27, 2013

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Comments

  1. Hello, for the sun-dried version, you say to set the baking sheets out in the sun from step 4, but then when do I add the salt if I move the puree into the sun at step 4? Thank you so much.

  2. Instead of placing in a jar, I use a silicon ice cube tray and make several 2-3 tablespoon portions. Freeze them and use as I need them. There is just the two of us so these portions give me more flexibility. They last about a year (unless I use them all!) and then I’m ready for my new batch.

  3. I’m in the middle of making this now, using a mixture of different varieties of tomato that my husband grew (even some Sungolds and cherry tomatoes). They were frozen, as we had a huge harvest and no time to do anything with them in August. The skins fell right off the frozen tomatoes but will the flavor be okay? I also wondered whether the paste tastes as good, if frozen in cubes, as when kept under EVOO in the fridge. An added benefit–our chickens love the strained out seeds and skins!

    This is my first time using a Leite’s Culinaria recipe–thank you and the site is so interesting to read.

    1. Welcome, Lorli! As long as your tomatoes were ripe when you froze them, they should work just fine. We haven’t tried freezing it, so we can’t say how the flavor compares, but some of our readers have had great success doing this. Do let us know how it turns out!

    1. Michelle, we haven’t tried canning it, so we can’t recommend it. If you wanted to do so, you’d need to add citric acid before cooking down the tomatoes to ensure that you have enough acidity to safely can. The National Center for Home Food Preservation does offer a method for canning tomato paste, which can be found at this link.

    1. 5 stars
      Thanks for this, it gave me the guidance to make my own batch. I planted a large garden this year and have over 70 tomato plants. I have already made and canned sauce 3 times. each batch was about 2.5 gallons or 10 quarts. So I am good on sauce and really wanted to make paste. For this batch I started with two 5 gallon buckets of tomatoes, after cutting off the bad, coring, simmering, and then running it through my tomato mill to remove the skins and any remaining seeds (food strainer – hand crank life saver) I had about 3.5 gallons of unreduced sauce. (One side note because it takes about 45 minutes to cut up that much. I always put a lemon worth of juice and a splash of white vinegar in the empty pot at the start, that I am putting the cut and deseeded tomatoes in, just to protect the natural pectin in the fruit and to guard against oxidation as its slowly heating as I keep cutting and deseeding.) I boiled it down in a big pot with an insulated bottom for about 5 hrs. On the salt front I use Morton LITE SALT, its a 50%50 blend of sodium chloride (normal salt) and potassium chloride (important electrolyte source of potassium) so you get all the salty taste with half the sodium and potassium as a bonus. I do this will all my canning and pickling. During the final 3rd of the boil, I added some olive oil to the sauce, about 1/2 a cup to what was 1 gallon of sauce paste. This kept it moving and made it easy to wipe the sides of the pot as I stirred. Because the pot was so big, 5.5 gallon wide base I was able to take it to a very thick paste in the pot with out the need for the oven. I loaded my super fragrant and delicious paste into 4oz jelly jars, and pressure canned at 10 psi for 12 mins. In the end I got 9 full jars and one half full that skipped the canning and just went to the cooler. They look great, smell great, and taste great. I am really surpised just how much better it is than store bought. Thank you for the inspiration. I added a link to some photos of the mill and process.

      1. Thank you, Clayton, for sharing your experience and tips. We’re delighted that it turned out so well. Can’t wait to hear what you make next with all those tomatoes in your garden! (I’m a little jealous. My 10 plants pale in comparison.)

    2. Great question, Anissa. In theory, you can make it without salt, however, the salt does play an important role in enhancing the tomato flavor, as well as in drawing out moisture from the tomatoes to make a thick paste. The finished paste can be quite salty (particularly if you use 4 tablespoons!), but it will generally get balanced out in whatever dish you’re using it in. Just make sure you taste and season your dish after adding the tomato paste to it. If you are sensitive to salt, I’d start with the lower amount of salt suggested (1 tablespoon), and see how you like it. One other point worth noting is that crystal size in kosher salts varies significantly by brand. If you are using Diamond brand kosher salt, I’d use 1 tablespoon, but if you are using Morton brand, I’d only use 2 teaspoons of salt. Let us know how it turns out!

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