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
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Time To Make Course Main Ingredient Cuisine Preparation Occasion Low Protein Healthy Sauces Canning Condiments Etc Vegetables Easy European Low Fat Vegetarian Dietary Gifts Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Low Carb Healthy 2 Low In Something Onions Tomatoes Technique Water Bath
