By Juna
How to: tomato paste
6 steps
Prep:10minCook:1h
You want to make your own organic tomato paste at home? Well it’s super simple.
First, what tomato to use? Plum tomatoes like San Marzano is best as it has less water and seeds and more tomato to the tomato :)
Any tomato would work, but a plum tomato would cook faster due to the water ratio that is lower than a normal tomato.
I am not peeling the tomatoes as a first step because I do not want to add more moisture to the tomatoes by plunging it in hot and ice water baths.
Tomato paste can be used in sauces, soups and dip like BBQ & ketchup.
Updated at: Thu, 02 Nov 2023 16:57:01 GMT
Nutrition balance score
Great
Glycemic Index
38
Low
Glycemic Load
11
Moderate
Nutrition per serving
Calories145 kcal (7%)
Total Fat0 g (0%)
Carbs29.4 g (11%)
Sugars17.6 g (20%)
Protein5.9 g (12%)
Sodium120 mg (6%)
Fiber6 g (21%)
% Daily Values based on a 2,000 calorie diet
Instructions
Step 1
Chop tomato lengthwise, deseed and then cook in a pot on low medium heat until tender
Step 2
Once you see the tomato falling apart and pretty much cooked, pass through a food mill, if you don’t have one no problem just use a fine mesh strainer and a soup ladle to push down on the tomato until nothing is left but fiber, seeds if any & skin.
Step 3
Pour the strained mixture into a pot and cook on low heat to evaporate as much liquid as possible. With such a small quantity it can take as little as 15minutes.
Step 4
Keep stirring occasionally, don’t want any burnt bit
Step 5
Once thick, I like to pour into a small oven tray and bake on 160 for as long as it needs to dry out and give me a paste. Such quantity can take up to 30minutes
Step 6
You can sundry the tomatoes during high season of tomatoes to use during the winter months
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