Best 4 Homemade Tomato Paste Recipes

HOMEMADE TOMATO-GARLIC PASTE

Steps:

• Peel and chop garlic.
• Cut tomatoes into wedges and seed.
• Put tomatoes and garlic into blender, season and puree.
• Pour the tomato-garlic paste into the jar, cover the jar with airtight lid and put it into fridge.
• Can be eaten straight away, but keeps in the fridge for up to 3 months. Enjoy!

HOMEMADE SUN-DRIED TOMATO PASTE

Steps:

• Put the tomatoes in a medium bowl.
• Add some very hot water to cover.
• Stir for a few minutes, then drain.
• (this softens the tomatoes and gets rid of some of the packing oil).
• In a food processor, combine the tomatoes, garlic, olive oil and seasonings.
• Puree until smooth.
• Refrigerate for up to 2 weeks.

SIMPLE TOMATO PASTE

Steps:

• Preheat oven to 250 degrees. Heat oil in a large, heavy saucepan over medium heat. Add tomatoes and salt. Cook, stirring occasionally, until the tomatoes have broken down, 5 to 10 minutes.
• Pass tomatoes through a food mill or a fine sieve; discard seeds and skin.
• Pour sauce evenly onto a rimmed baking sheet. Bake until mixture begins to thicken, about 3 hours. Stir with a rubber spatula to redistribute, and spread evenly on sheet. If tomato mixture no longer fills sheet, transfer to a smaller sheet.
• Bake until liquid has completely evaporated and mixture has thickened, about 3 hours more, stirring every 30 minutes.

TOMATO PASTE

Steps:

• Boil tomatoes in a pot over medium-high heat until they collapse and release their juices, about 8 minutes. Strain, removing skins and seeds; return juice and pulp to pot with oil and salt. Boil, stirring and lowering heat after mixture thickens, until reduced to a very thick paste. Transfer to a lidded jar; let cool uncovered. Top with a thin film of oil, cover, and store in refrigerator up to 3 months.