Making and Canning Tomato Paste: A Kitchen Essential

Tomato paste is a versatile kitchen staple, adding depth and richness to sauces, soups, and stews. Making your own at home ensures maximum flavor and avoids preservatives. Plus, canning your tomato paste allows you to enjoy the fruits of your labor for months to come. Here’s how to make and can your own tomato paste step by step.

Why Make Your Own Tomato Paste?

Homemade tomato paste has a concentrated, fresh flavor that store-bought versions can’t match. It’s also customizable—you can adjust the thickness, sweetness, and spices to suit your preferences. Additionally, making your own allows you to reduce food waste by using up a bountiful tomato harvest.

Ingredients and Tools

Ingredients:

10 pounds (4,5 kg) of ripe tomatoes (Roma or plum tomatoes are best)
1 teaspoon of salt
1-2 tablespoons of olive oil (optional, for smoother texture)
Optional: garlic, herbs, or spices for flavoring

Tools:

Large stockpot
Food mill or fine-mesh strainer
Baking sheets
Parchment paper
Blender or food processor (optional)
Canning jars with lids and rings
Large water bath canner
Jar lifter and funnel
Clean kitchen towels

Step-by-Step Instructions

1. Prepare the Tomatoes

Wash the tomatoes thoroughly to remove dirt. Remove the stems and cut out any blemishes or soft spots. Cut the tomatoes into quarters.

2. Cook the Tomatoes

Place the tomatoes in a large stockpot and cook over medium heat until they soften and release their juices (about 20-30 minutes). Stir occasionally to prevent sticking. If desired, add a clove of garlic or a handful of fresh basil for extra flavor.

3. Remove the Skins and Seeds

Pass the cooked tomatoes through a food mill or fine-mesh strainer to remove the skins and seeds. This leaves you with a smooth tomato puree.

4. Concentrate the Puree

Preheat your oven to 300°F (150°C). Spread the tomato puree evenly on baking sheets lined with parchment paper. Place the sheets in the oven and bake for several hours, stirring every 30 minutes. Reduce the puree until it reaches a thick, paste-like consistency. This process typically takes 3-4 hours.

5. Season the Paste

Once the paste has thickened, stir in salt and olive oil if desired. Adjust the seasoning to taste. You can also blend the paste in a food processor for an even smoother texture.

6. Prepare the Jars

Sterilize your canning jars by boiling them in water for 10 minutes. Keep them warm until ready to use.

7. Fill the Jars

Using a canning funnel, spoon the hot tomato paste into the jars, leaving about ½ inch of headspace. Wipe the rims with a clean, damp cloth, place the lids on top, and screw the rings on until fingertip-tight.

8. Process the Jars

Place the jars in a water bath canner, ensuring they are fully submerged. Process for 15 minutes (adjust for altitude if necessary). Remove the jars and let them cool completely.

Storing and Using Your Tomato Paste

Check the seals on the jars once they’ve cooled. Properly sealed jars can be stored in a cool, dark place for up to one year. Any unsealed jars should be refrigerated and used within a few weeks.

Use your homemade tomato paste as a base for sauces, soups, or stews. A spoonful can add richness to marinades, braises, or even homemade pizza sauce.

Tips for Success

Choose the Right Tomatoes: Roma or plum tomatoes are ideal for paste due to their low water content.
Be Patient: The concentration process takes time, but the result is worth it.
Experiment: Add your favorite herbs or spices to create a unique flavor profile.

Making and canning your own tomato paste is a satisfying way to preserve the flavor of summer’s tomato harvest. With a few simple steps and some patience, you’ll have a pantry stocked with rich, homemade tomato paste ready to enhance your favorite dishes.