How to make Homemade Tomato Paste Recipe
Homemade tomato paste made from roasted tomatoes, garlic, and herbs. Rich, concentrated, and freezer-friendly. Use it to adding bold flavor to soups, stews, and sauces.
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Equipment
- Rimmed baking sheets
- Large, wide pot (Dutch oven or wide sauté pan)
- Food mill or fine-mesh sieve
- Wooden spoon or silicone spatula
- Silicone ice cube trays, small jars
- Sharp knife, cutting board
- Measuring spoons and cups
- immersion blender
Ingredients
- 5 - 10 lbs tomatoes Roma/plum preferred
- 1 head garlic cloves separated, peeled
- 1 onion thick slices
- ¼ cup olive oil
- 2 tsp salt
- 3-4 fresh rosemary
- 3-4 fresh thyme
- 1 bay leaf
- 2 tsp balsamic vinegar optional umami boost
Instructions
- Preheat oven to 275°F / 135°C.
- Wash, halve or quarter tomatoes. Arrange them cut-side up on a rimmed sheet pan.
- Scatter peeled garlic cloves + sliced onion + herb sprigs.
- Drizzle with olive oil, season with salt + pepper. Roast 2–3 hrs until collapsed, caramelized, and jammy.
- Let cool slightly. Scrape tomatoes, garlic, onion, and all juices into a big pot.
- Keep the roasted tomatoes in the pot. Add bay leaf and balsamic vinegar.
- Gently simmer 15–30 minutes. Taste and adjust salt..
- Pass the mixture through a food mill (best) to remove skins and seeds — you want a smooth puree. If you don’t have a food mill, push through a fine-mesh sieve or chinois with a spatula. Discard skins/seeds.
- Return the smooth puree to a wide, heavy-bottomed pan (wider surface = faster evaporation). Simmer gently on low heat, stirring often and scraping the bottom so it doesn’t scorch. Depending on how watery the tomatoes were, expect 1.5–3 hours of reduction.
- Early on: low–medium heat to keep a gentle simmer.
- Near the end: lower the heat and stir more frequently; the paste will thicken and darken.
- Optional oven finish: spread the thickening puree thinly on a parchment-lined sheet pan and finish at 225°F / ~105°C for 30–90 minutes, checking every 20–30 min, until it reaches a concentrated, spreadable paste. This reduces stove-watching and lowers scorch risk.
- Remove bay leaves. Adjust salt and add a tiny splash more balsamic if you want.
- Spoon into silicone ice cube trays or tablespoon molds. Freeze solid.
- For fridge use (short term): store in a jar topped with oil for up to ~10–14 days.
Notes
Go wide, not deep - a wide pot or sauté pan reduces paste faster.
Low and slow - resist cranking the heat to speed things up. Scorched tomato paste is no good.
Stir more often near the end - once the paste thickens, it’s clingy. Watch closely so it doesn’t burn.
Stir often at the end to avoid burning - the paste is prone to stick once it thickens.
If it sticks - deglaze with a splash of water/stock, scrape the fond, then continue reducing.
If too dark - reduce heat earlier next time, color deepens as sugars caramelize.
Nutrition
Serving: 1tbspCalories: 59kcalCarbohydrates: 6gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gSodium: 298mgPotassium: 350mgFiber: 2gSugar: 4gVitamin A: 1196IUVitamin C: 20mgCalcium: 18mgIron: 0.5mg
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