Craving the rich, tangy taste of homemade tomato paste? Look no further! This versatile ingredient is a staple in countless kitchens worldwide, adding depth and complexity to everything from sauces and soups to marinades and dips.
Unlike store-bought varieties, homemade tomato paste offers a superior flavor profile, free from preservatives and artificial additives. Plus, it’s incredibly easy to make with just a few simple ingredients and a bit of time.
In this guide, we’ll walk you through the step-by-step process of creating your own homemade tomato paste. Get ready to elevate your cooking game and savor the taste of fresh, homemade flavor!
TOMATO PASTE INGREDIENTS
- Tomatoes: Any variety is fine, but Roma, plum, or heirloom tomatoes are preferred due to their lower moisture content. Less moisture means reduced cooking time to achieve tomato paste!
- Olive oil: Just a drizzle.
- Bay leaves: Use one bay leaf for every two pounds of tomatoes.
Helpful Kitchen Tools:
Food Mill: This tool effortlessly removes skins and seeds from cooked tomatoes.
HOW TO MAKE HOMEMADE TOMATO PASTE FROM SCRATCH
- Wash and chop the tomatoes.
- In a large pot, drizzle about a tablespoon of olive oil.
- Add the chopped tomatoes and let them soften.
- Pass the softened tomatoes through a food mill to remove the skins and seeds, discarding the solids and any excess juice.
- Once you have a smooth tomato purée or pulp, pour it back into the large pot. Return it to the stove and add one bay leaf for every two pounds of tomatoes.
- Cook over high heat to evaporate the water, reducing the tomatoes to a paste consistency. Stir frequently with a rubber spatula, scraping the edges and bottom of the pot.
- As the tomatoes simmer and thicken, lower the heat gradually.
- Once the paste reaches your desired consistency, transfer it to 4-ounce canning jars. You can either water bath can them or freeze the paste in ice cube trays.
WHY IS A FOOD MILL USED TO MAKE TOMATO PASTE?
The food mill effortlessly removes the seeds and skins from tomatoes, making the process much simpler than blanching the skins and manually removing the seeds. I always struggle to get all the seeds out by hand, but with the food mill, it’s a breeze. It’s definitely a worthwhile investment!
WAYS TO USE TOMATO PASTE
Tomato paste is a handy ingredient that can add a rich flavor to many dishes. Keep in mind that a little tomato paste goes a long way because it has a strong taste. Here are some easy ways to use it and make tasty meals, even for beginners.
Sauces and Gravies: Tomato paste is perfect for making delicious sauces and gravies. To use it, heat a little oil in a pan, add minced garlic and onion, and then stir in one or two tablespoons of tomato paste. Cook for a few minutes to bring out the flavors, then add crushed tomatoes, broth, and seasonings. Let it simmer until the sauce thickens to your liking.
Soup Enhancer: Tomato paste can make soups taste better. While cooking your soup vegetables, add a spoonful of tomato paste and let it cook for a minute or two until it caramelizes a bit. This will boost the tomato flavor in your soup.
Marinades and Rubs: To give a burst of flavor to your marinades or rubs, mix tomato paste with herbs, spices, and a bit of acid like vinegar or lemon juice. Coat your meat with this mixture and let it marinate for a few hours before cooking. The tomato paste will improve the overall taste.
Pizza and Pasta Dishes: Tomato paste is a key ingredient for pizza and pasta sauces. In a saucepan, mix tomato paste with crushed tomatoes, olive oil, garlic, herbs, and a pinch of sugar to cut the acidity. Simmer until it thickens into a rich sauce.
Stews and Braises: You can make stews and braises more flavorful by adding tomato paste. After browning your meat, stir in a spoonful of tomato paste and let it cook to deepen the flavors. Then, add liquid like broth, wine, or water, along with vegetables and herbs. Let everything simmer until the meat is tender.
Enhanced Stock: Adding tomato paste to beef bones before roasting boosts the flavor of your stock. The natural sugars in the tomato paste caramelize during roasting, adding a rich taste that roasting alone might not provide. I learned this tip in my stocks and sauces class at Johnson & Wales. This simple step can make your stock a great base for many dishes, from soups to sauces.
HOW TO FREEZE TOMATO PASTE IN PORTIONS
Using my silicone brownie square mold, I piped the tomato paste into each cavity. If you don’t have a pastry bag, you can simply snip the corner off a resealable plastic bag; a gallon-sized bag works well for this purpose. Alternatively, you can just spoon the thick tomato paste into each square. I opted for the pastry bag to keep things neat.
Once filled, pop the mold in the freezer until the paste is completely frozen. Then, flip it over, and the squares will easily pop out. I love using silicone bakeware for tasks like this! Store the frozen squares in an airtight container, and you’ll have perfectly portioned tomato paste, with each square equivalent to about a tablespoon.
