Homemade Tomato Paste Recipe

Make your own incredibly flavorful tomato paste from scratch! This recipe is a kitchen staple, perfect for gifting or stocking your pantry. Adapted and improved from a classic recipe, this homemade paste elevates any dish. Easily canned for long-term storage or frozen in ice cube trays for convenient portioning. Ditch the store-bought and discover the vibrant taste of homemade!

Prep Time 30 mins
Cook Time 260 mins
Calories 132.1 kcal
Protein 12g
Rating 4.1 (12 Reviews)
Homemade Tomato Paste 17

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Homemade Tomato Paste

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How to Make Homemade Tomato Paste

  1. Wash and roughly chop 2 lbs (900g) ripe tomatoes.
  2. Place chopped tomatoes in a large saucepan and bring to a simmer over medium heat.
  3. Reduce heat to low and simmer uncovered for 2 hours, stirring occasionally, until tomatoes have softened and released their juices.
  4. Puree the cooked tomatoes using an immersion blender or transfer to a regular blender and blend until smooth.
  5. 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.
  6. Season with 1 teaspoon of salt and ½ teaspoon of sugar (optional) during the last 30 minutes of simmering, adjusting to taste.
  7. Once the tomato paste has reached your desired consistency (thick and glossy), remove from heat.
  8. Allow the paste to cool slightly, then transfer to sterilized jars or ice cube trays for freezing.
  9. 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