Homemade Tomato Paste Recipe: A Professional Guide to Preservation

Choosing the Right Tomatoes for Paste

When it comes to making tomato paste, the choice of tomatoes plays a crucial role in the final product. The best tomatoes for paste are typically paste tomatoes (also known as Roma tomatoes), as they have a thick, meaty flesh and fewer seeds, which makes them ideal for concentrating into a rich paste.

Here are a few things to consider when selecting your tomatoes:

• Roma Tomatoes: Known for their dense flesh and low moisture content, Roma tomatoes are the go-to variety for making tomato paste. They yield a smoother, thicker paste with a richer flavor.
• Plum Tomatoes: These are also a good choice for paste and have a similar texture to Roma tomatoes, though they tend to have slightly more moisture.
• Heirloom Tomatoes: For a unique twist, consider using heirloom varieties. These tomatoes are rich in flavor and can give your paste a slightly different taste and color.

Ingredients for Homemade Tomato Paste

The beauty of homemade tomato paste is its simplicity. You only need a few ingredients to get started:

Ingredients:

• Fresh Roma or paste tomatoes (about 5-6 pounds for a large batch)
• Olive oil (optional, for roasting or sautéing)
• Salt (optional, for flavoring during the cooking process)

Some variations of tomato paste may include seasonings like garlic, basil, or oregano, but for a classic homemade version, keeping it simple is key to capturing the pure tomato flavor.

How to Make Homemade Tomato Paste

Making tomato paste requires a bit of time and patience, as it involves slow cooking to reduce the tomatoes to a concentrated paste. Here’s a step-by-step guide to creating your own:

Step 1: Prepare the Tomatoes

• Wash the tomatoes thoroughly and cut them in half.
• Remove the stems and core the tomatoes, cutting away any spots or imperfections.
• To make peeling easier, score an “X” on the bottom of each tomato with a sharp knife.

Step 2: Blanch the Tomatoes (Optional)

If you prefer to peel your tomatoes for a smoother paste, blanching is an easy way to remove the skin:

• Bring a large pot of water to a boil. Prepare a bowl of ice water nearby.
• Drop the tomatoes into the boiling water for 30-60 seconds until the skin starts to peel back.
• Transfer the tomatoes immediately to the ice water to stop the cooking process.
• Peel the skin off, then proceed to the next step.

Step 3: Cook the Tomatoes

• In a large, heavy-bottomed pot, place the peeled (or unpeeled) tomatoes.
• Cook the tomatoes over medium heat, stirring occasionally, until they begin to break down and release their juices—this can take about 15-20 minutes.
• Once the tomatoes have softened and released their juices, use a potato masher or immersion blender to mash the tomatoes into a chunky sauce.

Step 4: Simmer and Reduce

• Once mashed, continue to cook the tomato mixture over low to medium heat, stirring often, to reduce the liquid. You want to cook the tomatoes until most of the water evaporates, and the paste thickens. This can take anywhere from 1 to 2 hours.
• As the mixture thickens, be sure to scrape the sides of the pot, mixing in any caramelized bits that form, for added flavor.

Step 5: Puree the Mixture (Optional)

For a smoother paste, you can use a food processor or a fine sieve to puree the cooked tomatoes, removing any seeds and skin. This step will create a more refined texture, but it’s optional if you prefer a chunkier paste.

Step 6: Final Reduction

After pureeing (if desired), return the mixture to the heat and continue simmering for another 30-60 minutes, or until the paste reaches the desired consistency. It should be thick enough to hold its shape on a spoon.

Step 7: Season (Optional)

If you’d like, add a pinch of salt to enhance the flavor. You can also stir in a tablespoon of olive oil for a smoother, richer texture.

Step 8: Cool the Tomato Paste

Once the tomato paste has thickened and reached your preferred consistency, remove it from the heat. Let it cool to room temperature before storing.

How to Preserve Homemade Tomato Paste

Once your homemade tomato paste is prepared, it’s time to store it for long-term use. There are several preservation methods to consider, depending on how long you’d like to keep your paste.

1. Freezing Tomato Paste:

Freezing is the easiest and most common method for preserving homemade tomato paste. Here’s how:

• Portion the Paste: Spoon the cooled paste into small portions or ice cube trays. This makes it easier to thaw only as much as you need later.
• Transfer to Bags or Containers: Once frozen solid, transfer the paste to freezer-safe bags or containers, removing any excess air to prevent freezer burn. Label with the date and type of paste.
• Freeze for up to 6 months: Homemade tomato paste can be kept frozen for up to six months.

2. Canning Tomato Paste:

Canning is another excellent option for long-term storage, but it requires more careful attention to acidity levels to ensure food safety. Because tomato paste is dense, it’s important to follow proper canning techniques.

• Sterilize Jars: Use sterilized glass jars and lids.
• Fill the Jars: Ladle the cooled tomato paste into the jars, leaving about 1/2 inch of headspace at the top.
• Process in a Water Bath: Process the jars in a boiling water bath for about 30-40 minutes to ensure the paste is sealed properly. Be sure to follow tested canning guidelines to ensure safety.

Canned tomato paste can be stored in a cool, dark place for up to 1 year.

3. Refrigerating Tomato Paste:

If you plan to use your tomato paste within the next week or two, you can store it in the refrigerator. Simply place it in an airtight container and use it within 7-10 days.

Final Thoughts

Homemade tomato paste is a fantastic way to bring the flavors of summer into your kitchen year-round. While it does take time to prepare, the results are well worth the effort. Whether you freeze it, can it, or simply store it in your fridge, you’ll have a rich, flavorful paste ready to enhance all your favorite dishes.

By making your own tomato paste, you gain control over the ingredients, ensure superior quality, and can savor the taste of fresh tomatoes even after their season has passed. So roll up your sleeves, gather some ripe tomatoes, and get ready to create a pantry staple that will take your cooking to the next level!