Go Back
–+ servings
How to Make Tomato Paste

How to Make Tomato Paste: Fresh Flavor Your Way

Learn how to make tomato paste with fresh Roma tomatoes, elevating your dishes with unmatched flavor and health benefits.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 hours
Cooling Time 15 minutes
Total Time 2 hours 30 minutes
Servings: 8 cups
Course: Sauces
Cuisine: Italian
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Tomato Paste Ingredients
  • 8 pounds Roma tomatoes Natural sweetness and concentrated flavor
  • 2 tablespoons Olive oil Adds richness, can substitute with neutral oil
  • 4 bay leaves Bay leaf Use one for every two pounds of tomatoes

Equipment

  • Large Pot
  • Food mill or blender
  • Fine-mesh sieve
  • Sterilized jars

Method
 

Step-by-Step Instructions
  1. Wash 8 pounds of Roma tomatoes and chop them into quarters.
  2. Heat 2 tablespoons of olive oil in a large pot and add the chopped tomatoes.
  3. Cook the tomatoes for about 20-30 minutes, stirring occasionally.
  4. Puree the cooked tomato mixture using a food mill or blender, then strain.
  5. Return the strained tomato puree to the pot, add bay leaves, and simmer for 1.5 to 2 hours.
  6. Cool slightly, then transfer to sterilized jars for canning or ice cube trays for freezing.

Nutrition

Serving: 1cupCalories: 120kcalCarbohydrates: 16gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gSodium: 10mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 3000IUVitamin C: 25mgCalcium: 30mgIron: 1mg

Notes

For best results, choose ripe Roma tomatoes and use high-quality olive oil. Stir often to prevent sticking and follow safe canning methods.

Tried this recipe?

Let us know how it was!