Ingredients for Homemade Tomato Paste
- Roma Tomatoes
- Sweet Red Peppers
- Onion
- Bay Leaves
- Fresh Basil Leaves
- Oregano
- Honey
- 1 teaspoon salt
- Garlic Cloves
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How to Make Homemade Tomato Paste
- Wash and roughly chop 2 lbs (900g) ripe tomatoes.
- Place chopped tomatoes in a large saucepan and bring to a simmer over medium heat.
- Reduce heat to low and simmer uncovered for 2 hours, stirring occasionally, until tomatoes have softened and released their juices.
- Puree the cooked tomatoes using an immersion blender or transfer to a regular blender and blend until smooth.
- Return the pureed tomato mixture to the saucepan and continue to simmer over low heat for another 2 hours, stirring frequently to prevent sticking and burning. The mixture should reduce and thicken considerably, becoming a rich, deep paste.
- Season with 1 teaspoon of salt and ½ teaspoon of sugar (optional) during the last 30 minutes of simmering, adjusting to taste.
- Once the tomato paste has reached your desired consistency (thick and glossy), remove from heat.
- Allow the paste to cool slightly, then transfer to sterilized jars or ice cube trays for freezing.
- If canning, follow safe canning guidelines to ensure proper sterilization and storage.
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
79g
Fat
0g
Carbs
9g