Homemade Tomato Paste

Every year I put away extra tomatoes by blanching them, peeling off the skins and then canning them whole or in large chunks. This is convenient because then you can use them for nearly anything- cook them down to make stewed tomatoes, add them whole to stews or chop them up for sauces. We often find ourselves needing to add a bit of tomato paste to dishes though in order to give a richer tomato flavor without adding extra liquid. We’ve always used store bought but I feel kind of silly adding store bought tomato paste to a sauce that is otherwise entirely out of our garden. So when Chris brought in an armload of tomatoes from the garden this afternoon I decided to see if I could make a paste.



OLYMPUS DIGITAL CAMERAAfter washing the tomatoes and removing their stems I cut them into chunks and put them into a large saute pan so they they more or less covered the bottom in a single layer. It takes a LOT of cooking to remove all the liquid so you want as many of your tomatoes in direct contact with the pan as possible. OLYMPUS DIGITAL CAMERA

Next I let it simmer for several hours. I think my total cooking time was about 4 hours. Once the tomatoes had mostly all lost their shape I put the mush through a food mill to remove the seeds and skins and then put it back in the pan to cook some more. While you can remove the skins and seeds before you start cooking, leaving them on should give the finished paste more flavor and to get a nice smooth consistency you’d probably still have to run it through a food mill or blender. OLYMPUS DIGITAL CAMERA

After the food mill I let it keep cooking until, after several hours of simmering, it finally thickened up and turned into a deep rich red paste. It tastes very strongly of tomatoes and is definitely more paste than sauce– when you remove a spoonful it doesn’t fill back in. OLYMPUS DIGITAL CAMERA

Since I expect we will be using small amounts of this at a time and I don’t have any tiny canning jars (though wouldn’t that be cute if I did?) I am freezing the paste in an ice cube tray and tomorrow I’ll put the frozen cubes into a ziploc freezer bag. OLYMPUS DIGITAL CAMERA



  • It tastes really good
  • The process is very simple and easy and not as messy or actively time consuming as blanching and peeling tomatoes
  • If I had LOTS of tomatoes and not much pantry space this would be a great way to condense my harvest into a very small space
  • I’ll finally be able to make sauces 100% from the garden!


  • It takes a long time. If I’m going to be near the kitchen anyway this is no big deal. You don’t have to keep an eye on it constantly or stir continually but you do need to check on it occasionally to make sure that it isn’t burning or sticking on the bottom and your stove is on so it would be unsafe to leave the house, just in case. This could be very inconvenient if I ever decided to leave the house. Thankfully I rarely do.
  • I felt like I lost a lot of paste where it got dried up and stuck to the edges of the pan. If I do this again I’ll do a better job of using a spatula to scrape down the edges as it cooks down and thickens.
  • I’m a little disappointed that my big bucket full of tomatoes and 4+ hours of cooking resulted in 6 little cubes of paste. I know that its super concentrated and still has all the flavor of that bucket of tomatoes but still, the results don’t LOOK very impressive.


Of course I won’t really know how to evaluate this experiment until I actually eat something made with it. I can’t wait to try our Pizza Goat Cheese Dip with our homemade tomato paste!


P.S. For a much more authentic take on homemade tomato paste, check out this lovely article.


5 thoughts on “Homemade Tomato Paste

  1. I’m going to have to try this, even though we don’t get a LOT of tomatoes. An “ice cube” of paste is about the right amount for most things; when I open a little commercial can, sometimes I forget about the unused portion and it spoils.

    • The next time you have to open one of those little cans and then only use a spoonful there are two ways to keep the rest fresh. You can freeze it in an icecube tray or even just by the spoonfull (imagine cookie dough spooned onto a baking tray– put scoops on a plate, freeze, remove from plate and put in plastic bag, store in freezer). Or if you think you may be using more within the next month or two pour a layer of olive oil into the jar so that the surface of the paste is completely covered. The oil will form a seal and help it from spoiling. I’ve heard of paste being stored w/ an olive oil cap in the pantry but having not experimented with that myself I would still store it in the fridge.

  2. Great idea! I have been making spaghetti sauce to freeze to use up my tomatoes but I am going to try making paste next!

  3. Pingback: Short and Sweet | Square Peg Farm

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