Easy Homemade Tomato Paste
Easy homemade tomato paste is a fabulous way to use an abundance of garden tomatoes. This will instantly level up your cooking, with a richer taste than the store bought varieties.
Servings: 12
Calories: 75kcal
Ingredients
- 8-10 lbs roma tomatoes also called paste tomatoes
- 2 tbsp extra virgin olive oil
- 2 bay leaves optional
Instructions
- Wash the tomatoes, making sure to remove any dirt or stuck on debris. Cut them into quarters, or halves- either is fine.
- Add both the tomatoes and oil to a large stockpot set over medium heat. Cook, stirring occasionally, until softened and the skins begin to peel away.
- Working in batches, pass all the tomatoes through a food mill. Discard the skins, and return the tomato pulp and juices to the stockpot.
- Cook on medium high heat, stirring occasionally. Once the volume begins to reduce, turn the heat down to medium. Be sure to scrape down the edges, sides, and bottom of the stockpot every time you stir.
- Continue to reduce the heat as the tomato mixture thickens. The more liquid cooks out, the more you should reduce the heat. Once the mixture has fully reduced and thickened into paste- remove the stockpot from heat. Let the paste cool.
- Once the mixture has fully reduced and thickened into paste- remove the stockpot from heat. Let the paste cool, then use or store.
Notes
- It usually takes my pulp 3-4 hours to completely reduce.
- Don't have a food mill? Push the warm tomatoes through a mesh strainer.
- When you stir the paste, make sure you scrape the sides and bottom of your pot down well so nothing sticks or burns.
Nutrition
Calories: 75kcal | Carbohydrates: 12g | Protein: 3g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Sodium: 15mg | Potassium: 717mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2520IU | Vitamin C: 41mg | Calcium: 30mg | Iron: 1mg