How To Make Homemade Tomato Paste

I use a lot of tomato paste during the fall and winter. I add a spoon of this yummy flavorful stuff to most of my sews and stews and even to tomato sauce. It gives it that nice, rich flavor and of course it’s essential to any good pot of chili as well.

Since I have a lot of tomatoes from the garden right now and not a lot of room left in the freezer, I thought why not make up a batch of tomato paste. I looked around for some great recipes and this is the best one I’ve found. I love the fact that there are plenty of pictures and detailed instructions of the whole process. I also like the fact that there aren’t a lot of ingredients and I’ll know exactly what’s in my tomato paste at the end.

The recipe and directions for making homemade tomato paste are from Marisa McClellan on TheKitchn.com

She starts it out with a comparison of homemade and store bought tomato paste. She says:

Most of us know tomato paste as a pantry staple, bought in either small tin cans or (more expensively) in imported tubes for easier dispensing. The grocery versions are rarely anything special — just containers of dense, smooth tomato concentrate.

When you make it yourself, you get to choose the tomatoes you use, and thus the flavor of the finished concentrate. Slow-cooking also gives the paste a hearty, rich flavor unlike the store-bought counterpart.

Ready to give it a try? Hop on over to TheKitchn.com website and read up on how to make tomato paste from scratch.

One last thing…. I also love the fact that she gives you three different options for storing your finished tomato paste.