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Homemade Tomato Paste

By Paula |

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Homemade Tomato Paste

 

Homemade Tomato Paste

We use a lot of tomatoes in our house. A LOT (yes that’s totally a technical term) I love to garden (it’s calming and soothing to me, well not the dirt under the nails but everything else). I grow most of the tomatoes we use and/or supplement from the farmer’s market.

In the summer time I honestly have more than I know what to do with. Since I HATE to waste any food with the excess we CAN (hello fresh tomatoes in December), make OVEN ROASTED TOMATOES and tomato paste.

Homemade Tomato Paste

This year I thought it would be fun to add a little KICK to our homemade tomato paste. That kick comes courtesy of Tabasco.  A few shakes is all it takes to up the flavor ante. As always tailor it to your heat level I wouldn’t want you to cry or anything.

Let’s reserve that for onion chopping and sappy chick flicks.

Homemade Tomato Paste

Once you’re done with the low and slow baking just pop it in the fridge and grab a tablespoon or two when you need it. Easy peasy.

Baci!
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Disclaimer: This post is sponsored by Tabasco. I was compensated for my time. Opinions are my own. Always have been. Always will be.

Homemade Tomato Paste

small glass jar on side full of homemade tomato paste. Small silver spoon inside jar.

Homemade Tomato Paste

Ingredients

  • 4-5 pounds cherry tomatoes - halved
  • 1/2 cup olive oil - divided
  • kosher salt
  • 1 teaspoon Tabasco

Instructions

  1. Preheat oven to 275 degrees.
  2. Place tomatoes and 1/2 of oil into a large heavy bottom pan. Season with salt and Tabasco.
  3. Bring to a boil and cook until tomatoes begin to release juices. Approximately 8-10 minutes.
  4. Transfer tomatoes to a food mill and run through the finest sieve.
  5. Drizzle remaining oil onto a rimmed baking sheet. Spread tomato pulp onto baking sheet. Bake for approximately 2 hours OR until there's no moisture and paste becomes a deep red.
  6. Store in an airtight container in refrigerator.

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© Paula Jones

Comments

  1. Emma @ Chick-o-bowl says

    So cool! It’s my dream to have a small garden and use fresh herbs and vegetables when cooking. And thank you for the recipe. Is the Tobasco really necessary? I am not a fan of spicy things and I am not sure if this adds some heat to the tomato paste.

  3. Medha @ Whisk & Shout says

    Ooh I have a ton of cherry tomatoes and no tomato paste… definitely making this soon! Love the addition of Tabasco (I’m obsessed). Do you think it would be ok to use the green jalapeño Tabasco? I don’t have the original on hand.

  12. Dana says

    I have a huge crop of regular tomatoes coming in. Could these be used instead of cherry tomatoes by increasing baking time? Thanks, can wait to try this!

  16. Jules says

    Hi Paula! I love your blog! 😉 The sad truth is when it comes to the kitchen, I’m not qualified to wash your pots and pans. Quick question: How much tomato paste will this recipe yield? Does homemade tomato paste freeze as well as store bought? Thank you very much for your time and the recipes! Be well.

    • Paula says

      Hi Jules, Thank you and I’m sure you’re a gem in the kitchen! You can absolutely freeze this tomato paste and it should keep for approximately 6 months in the freezer. It makes about a cup of tomato paste.

  17. Pat says

    I have never thought of making my own tomato paste but I have canned many a tomato! Beautiful post! 🙂

  18. Cookin Canuck says

    This is brilliant, Paula! What a great idea to add a kick of heat to tomato paste (and I love that you make your own tomato paste).

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