Recipes › Paste Tomato › Homemade Tomato Paste
Homemade Tomato Paste
A rich, concentrated tomato paste made by roasting halved paste tomatoes until their water evaporates and their sugars caramelize, then puréeing and slow-cooking the result down to a thick, brick-red paste of extraordinary flavor. The depth in homemade tomato paste is incomparable to any store-bought version — it carries the sweetness of peak-season fruit alongside a roasted, slightly smoky complexity. A batch made during Roma season freezes beautifully in small portions that will upgrade every sauce, stew, and braise for months.
Paste Tomato is usually ready May to June. More paste tomato recipes, or see what to sow this month where you are.
Ingredients
- 5 lbs Roma (paste) tomatoes, halved lengthwise
- 3 tbsp olive oil
- 4 garlic cloves, smashed
- 1½ tsp salt
- 4 sprigs fresh thyme (optional)
Method
- Preheat oven to 375°F. Arrange the tomato halves cut-side up on two large rimmed baking sheets. Scatter the garlic cloves and thyme sprigs among them. Drizzle with olive oil and season with salt.About 10 min
- Roast for 60-75 minutes until the tomatoes are very soft, shrunken, and lightly caramelized around the edges. The skins may be pulling away — this is fine.About 75 min
- Remove the thyme stems. Transfer the roasted tomatoes and all their juices to a food processor or blender and purée until smooth. Pass through a fine-mesh strainer or food mill to remove skins and seeds.About 10 min
- Transfer the strained purée to a wide, heavy-bottomed saucepan. Cook over medium-low heat, stirring frequently, for 50-60 minutes until the paste is very thick, deep red, and pulls away from the sides of the pan when stirred. Watch carefully in the final 15 minutes — it can scorch. Season to taste.About 60 min
Tips
- A wide pan accelerates evaporation — a 12-inch skillet works better than a tall pot for the final reduction.
- Freeze the finished paste in 1-tablespoon portions in an ice cube tray, then transfer to a bag for easy use all year.
- The paste darkens significantly during cooking; brick-red to dark burgundy is correct and desirable.
Ring the changes
- Add 1/2 tsp of red pepper flakes to the roasting pan for a spicy tomato paste.
- Include a few fresh basil leaves in the purée for a basil-infused variation.
Keeping it
Refrigerate in a sealed jar, topped with a thin layer of olive oil, for up to 2 weeks. Freeze for up to 6 months.
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More from the same crop
Roma tomatoes slow-cooked in a generous pool of olive oil with garlic, herbs, and a pinch of sugar until they become impossibly tender, sweet, and concentrated. The technique — French in origin but perfectly suited to American summer tomatoes — transforms even ordinary Romas into something luxurious. The oil itself becomes an extraordinary condiment, soaking up all the tomato and herb flavour.
1 h 40 min · easy · Paste Tomato
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