You can absolutely make your own tomato paste! It’s a great way to use up an abundance of fresh tomatoes or to capture the flavors of ripe tomatoes when they are in season. Making your own tomato paste allows you to control the ingredients and customize the flavor to your liking.
To make tomato paste, you will need ripe tomatoes, a pot, a blender or food processor, and a strainer or sieve. Here’s a step-by-step guide to help you out:
1. Start by selecting ripe and flavorful tomatoes. Ideally, you want tomatoes that are firm but not overripe. Roma or plum tomatoes are often preferred for making tomato paste due to their rich flavor and lower water content.
2. Wash the tomatoes thoroughly to remove any dirt or debris. Remove the stems and cut a small “X” at the bottom of each tomato. This will make it easier to remove the skins later on.
3. Bring a large pot of water to a boil. Carefully place the tomatoes into the boiling water and let them cook for about 1-2 minutes. This process, known as blanching, helps loosen the skins and makes them easier to remove.
4. Using a slotted spoon or tongs, transfer the blanched tomatoes to a bowl of ice water. This will shock them and stop the cooking process. Allow the tomatoes to cool for a few minutes.
5. Once the tomatoes are cool enough to handle, you can start peeling off the skins. The blanching process should have loosened the skins, making them easy to remove. If needed, you can use a paring knife to help peel off any stubborn skin.
6. After peeling, cut the tomatoes in half and gently squeeze out any excess seeds and juice. Removing the seeds is optional, but it can help reduce the water content and concentrate the flavor of the tomato paste.
7. Place the squeezed tomatoes into a blender or food processor. Blend at high speed until you have a smooth puree. Make sure to blend the tomatoes thoroughly, including the skins and any seeds that didn’t get squeezed out.
8. Once blended, transfer the tomato puree to a pot or saucepan. Place it over low heat and simmer for about 1-2 hours, stirring occasionally. This will help reduce the water content and thicken the tomato paste.
9. As the tomato puree simmers, it will gradually thicken and darken in color. The cooking time may vary depending on the desired consistency and the water content of your tomatoes. You can adjust the heat if needed to maintain a gentle simmer.
10. Keep an eye on the tomato puree as it cooks, stirring occasionally to prevent it from sticking to the bottom of the pot. The goal is to reduce the puree to a thick, paste-like consistency.
11. Once the tomato puree has thickened to your desired consistency, remove it from the heat and let it cool completely. The tomato paste will continue to thicken slightly as it cools.
12. Once cooled, you can transfer the tomato paste to clean, airtight containers or jars. It can be stored in the refrigerator for up to 1 week or frozen for longer storage.
Making your own tomato paste allows you to enjoy the vibrant flavors of fresh tomatoes all year round. It can be used in various recipes, such as pasta sauces, soups, stews, and marinades, adding depth and richness to your dishes.
By making your own tomato paste, you have control over the ingredients and can avoid any additives or preservatives often found in store-bought versions. Plus, it can be a fun and rewarding process to create something from scratch using simple, wholesome ingredients.
So go ahead and give it a try! Experiment with different tomato varieties and seasonings to create your own unique tomato paste that suits your taste preferences. Enjoy the process of making something homemade and savor the flavors of freshly made tomato paste in your favorite recipes.