Tomato paste recipe is surprisingly easy to make at home. All you need are some tomatoes, salt, olive oil, a food mill, and a flair for classic Italian goodness. At times it boasts a deep, mellow, caramelized flavor that’s wholly unlike the tinny taste of canned tomato paste this recipe is unique.
Tomato paste recipe for spaghetti sauce
Prep time : 10mins
Cook time : 40mins
Total time : 50mins
Required ingredients :
(1) 1 tablespoon of extra virgin olive oil for the baking sheet, plus you need more for topping off the jar
(2) 1 to 4 tablespoons of kosher salt, depending on your personal preference
(3) 10 pounds of very ripe plum tomatoes
Steps by step instruction:
(2) Remove the seeds with your fingers then place all the tomatoes in an 8 quart stainless steel pot and bring to a boil temperature and stir occasionally until the tomatoes release their juices.
(4) Then immediately you pass the tomatoes through a food mill fitted with a fine disk to remove the skins and any remaining seeds.
(5) Return the tomato purée to the same pot and set over high heat temperature then stir in the salt after that you then reduce the heat to medium and simmer then stir frequently until the purée has reduced to about 1 quart which is (4 cups) 45 to 55 minutes.
(6) You will need to turn the heat down as the purée thickens to prevent it from furiously bubbling and splattering.
(7) Lightly slick a 12 by 17 inch rimmed non aluminum baking sheet with oil.
(8) Using a rubber spatula you will spread the thick tomato purée in an even layer so it should cover the entire baking sheet.
(9) Preheat the oven to 200 degrees
(10) Turn on the convection fan if you have one then position a rack in the center
(11) Place the baking sheet in the oven and bake for the 30 minutes
(12) Remove from the heat and then keep the oven on and stir the purée with the rubber spatula so that it dries evenly and doesn’t form a crust
(13) Respread the purée with the spatula into a rectangle about 1/8 inch thick. Be fanatical about spreading it evenly and if any part is too thin then it may burn because of evaporation and the purée will no longer cover the baking sheet with a paper towel and remove any bits of tomato that cling to the edges or exposed bottom of the baking sheet
(14) Return the baking sheets to the oven and continue baking until the tomato purée is no longer sauce like but very thick, stiff, and a little sticky, about 3 more hours
(15) Every 20 minutes you will stir and carefully respread the purée as before the rectangle will become progressively smaller as the remaining water evaporates
(16) Taste and if desired you can add more salt.
(17) Then let the tomato paste cool to room temperature
(18) Use a spoon and transfer the paste to a clean jar while tamping it down to make sure there are no air pockets then you level the surface with the back of the spoon
(19) Then you have to cover the surface completely with olive oil so that the paste isn’t exposed
(20) Screw the lid on the jar and refrigerate then you will keep in the refrigerator for at least a year
Note the following:
(1) When using this homemade tomato paste you dole it out by the teaspoon to add depth to dishes and always salt the dish until after you’ve added the tomato paste as it will bring quite a lot of concentrated saltiness when cooking
(3) Before making this recipe you have to consider that the quality of your homemade tomato paste is directly related to the quality of your tomatoes.
(5) If it’s not worth going through the trouble of making it with standard supermarket tomatoes then San marzano tomatoes are lovely but you can use any type of ripe plum tomato or salad tomato.
How to make tomato puree
Tomato purée is silky very smooth and free of any seeds or skin that tend to make their way into chopped tomatoes or tomato sauce. It freezes beautifully and it can be kept in the fridge for up to a week or it can be canned.
Prep time : 20mins
Cook time : 60mins
Total time : 80mins
Yileds : 1 servings
Cuisine : American
(1) Fresh and ripe tomatoes (1 1/2 pounds for each pint jar)
Steps by step instruction:
(1) Make sure you gather the ingredients.
(2) Let’s start with clean and dry tomatoes you halve smaller tomatoes and roughly chop larger tomatoes and remember these are all going to be puréed and so don’t worry about even chopping because you’re cutting them just so they release all liquid and then you start cooking down a bit faster
(3) Put all the tomatoes in a pot at the same time
(4) Bring them to a boil temperature as the temperature in the pot increases and the tomatoes will release some of their liquid as everything heats up which provides their own liquid in which you cook
(6) Cook and stir frequently until the tomatoes start to break down for 10 to 15 minutes
(7) To reduce the risk of burns you have to let the mixture cool first then run the tomato mixture through a food mill or whirl quickly in a blender or food processor immediately
(8) Next you run through a fine mesh sieve because this removes the seeds and bits of skin and makes for a truly smooth real purée
(9) If you had fairly watery tomatoes then you may want to put the purée back in the pot and bring to a boil temperature then reduce the heat to maintain a simmer and cook to reduce it to the texture you want taste it along the way you want a nice and bright tomato flavor along with a texture that reads Puree.
(10) To make it chilled or freeze then you have to transfer the purée to sealable container(s) and chill or freeze until ready to use.
Tomato paste tube
This is made from 100% just picked Italian tomatoes every tube is produced using only tomatoes harvested at their peak goodness and cooked down to their essence. We then use it for slow cooking dishes like meat based sauces, stews or even in the creation of simpler entrees which is ideal to give color, taste, and body to any recipe.
How to make tomato sauce from paste
To make your own tomato sauce out of a paste or can tomatoes then you can use whatever type of paste or canned tomatoes you have at hand whether they be whole, stewed, diced, or crushed.
(1) First you will drain off the liquid in the can and put it aside
(2) Then you give the tomatoes a quick whirl in your blender or food processor
(3) If the result of the puree seems wetter than a typical tomato sauce then just drain off some of the excess liquid or cook the mixture down until you reach the desired consistency
(5) Some canned tomato products have added seasonings and some don’t so all you have to do is taste your sauce and tweak the flavor if needed by adding salt, oregano, basil or whatever spices you prefer
(6) Cook your sauce just long enough to warm it through for a fresh tomato sauce or cook it until it develops a dark color and thick texture that is if you want more of a jarred sauce consistency while cooking
(7) If the sauce gets too thick then add some of the reserved liquid.
Tomato paste substitute
(1) Ketchup: Use one cup of ketchup in place of one cup of tomato paste. Then add spices to tweak the flavor as needed or a bit of basil is a good choice.
(2) Tomato Soup: Add a 10 3/4 ounce can of tomato soup then cut one of the wet ingredients in the recipe back by 1/4 cup to account for the extra liquid. The tomato soup tends to be sweeter than most tomato sauces or paste so you may need to make some flavor adjustments.
(3) Crushed tomatoes : What if you don’t have six hours to make tomato paste from scratch but you still want a bit of that flavor and thickness? Open a can of tomatoes then strain out all the liquid to make it as thick as possible and then mash it with a spatula as it cooks. This quick pantry pasta from half baked harvest would taste really delightful with some extra crushed tomatoes swapped in for the paste don’t you think? So start with 2 tablespoons of crushed tomatoes for every tablespoon of tomato paste you then adjust according to taste and thickness.
(4) Pureed red peppers : If you’re cooking a dish that calls for tomato paste to provide a pop of flavor but tomato isn’t a crucial flavor that needs to be included in the dish or it isn’t available at the moment, what then do you do? Grab a jar of roasted red peppers or roast them yourself if you’re so inclined then remove the skin and stick them in the food processor immediately. Puree the red pepper until it is smooth enough then add the puree to your recipe. It’s not going to add the exact same thickness to the dish but it will create a depth of flavor that will have your guests trying to guess the secret ingredient behind your delicacy.
(5) Diced or Stewed Tomatoes : Strain a can of diced or stewed tomatoes to remove the excess liquids then use twice as much of your chosen tomato product in place of the tomato paste that’s called for so this will serve as a stand in for both the flavor and thickening power of the paste. This substitute will add some texture to the finished dish and if your goal is a completely smooth soup or sauce then run it through a blender or food processor before serving by using stewed tomatoes this will also add bell peppers, onions, celery and spices to your recipe.
(1) One can of tomato paste is the equivalent to 6 oz or 3/4 cup but if you’re making a recipe that calls for one can of paste then use these measurements as a starting point to determine how much substitute you need to use.
(2) Simply pull out the number of cubes you need when trying to refrigerate then add them to the pan when you add your spices. This will give the tomato paste a chance to caramelize as it thaws but if you’re adding the tomato paste to a soup, stew or chili recipe then you can simply toss the frozen cubes directly into the pot. They will thaw as soon as your soup begins to cook.