Homemade Tomato Paste

Introduction

Making tomato paste at home concentrates fresh tomato flavor into a shelf-stable preserve that outperforms anything in a can. This recipe transforms a gallon of tomato pulp and sweet peppers into thick, glossy paste through slow cooking and water-bath canning, so you’ll have a pantry staple ready for soups, sauces, and braises all year.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 4 hours
• Total Time: 4 hours 15 minutes
• Servings: 6–8 half-pint jars

Ingredients

• 1 gallon (4 litres) tomato pulp
• 1 cup sweet red bell peppers, chopped
• 1½ teaspoons salt

Instructions

1. Cook the ingredients over low heat in a large wide covered stockpot for an hour.
2. Pass the mixture through a food mill several times starting with the coarsest grid and progressing to the finest.
3. Return the pot to the stove and heat uncovered over very low heat for 3 hours or more until very thick, stirring frequently to avoid burning. Use a heat diffusing mat or trivet. A double boiler would be ideal as it would prevent burning but will take longer.
4. Pour into new sterilized ½-pint preserving jars leaving ¼-inch of space at the top. Cover with new seals and screw on the lids securely but not too tightly. Process in a boiling water bath for 45 minutes. Remove from the water bath with tongs and allow to cool on an inverted oven rack for 12 hours. Test the seal by pressing the centre of each lid with your forefinger. If the inner lid does not move, remove the outer ring. Store in a cool, dry, dark place.

Variations

Garlic paste: Add 4–6 cloves of minced garlic during the initial cook. The garlic will mellow and integrate into the paste as it reduces.

Herb-infused paste: Stir in 2 tablespoons of fresh basil or oregano during the final 30 minutes of cooking. Fresh herbs will lose potency if added too early, so wait until the paste is nearly done.

Spiced paste: Add ½ teaspoon of ground cumin or fennel seed during the initial cooking stage for subtle warmth that builds as the paste concentrates.

Smoky depth: Include 1 teaspoon of smoked paprika in the final hour of cooking to add a gentle campfire note without overwhelming the tomato.

Roasted pepper paste: Substitute roasted red peppers (from a jar, drained well) for half the fresh bell peppers for a deeper, slightly sweeter flavor profile.

Tips for Success

Use a heat diffuser mat to prevent scorching. The paste sits directly over the heat source for hours, so a diffuser or double boiler is essential—direct heat will blacken the bottom and ruin batches of work.

Stir the paste often during the final 3 hours. Push a wooden spoon across the bottom and sides every 10–15 minutes. You’ll see the color deepen from bright red to rust-brown as water evaporates and sugars concentrate.

Check the seal correctly. After the jars cool for 12 hours, press the center of each lid with your finger. The lid should stay down and not flex. A seal that bounces back means the jar did not seal properly and must be refrigerated.

Mill the cooked tomatoes properly. Pass the mixture at least twice, starting with the coarsest grid, then moving to finer grids. This removes seeds and skins while creating a smooth, even texture.

Know when the paste is thick enough. It should look glossy and leave a trail on the spoon when you draw it across the surface. If you’re unsure, spoon a small amount onto a cold plate—it should hold its shape when cool.

Storage and Reheating

To use, simply scoop directly from the jar. No reheating is required; tomato paste is ready to stir into soups, sauces, or braises straight from the pantry.

FAQ

Can I use fresh tomatoes instead of tomato pulp?

Yes, but you’ll need 8–10 pounds of ripe tomatoes, roughly chopped. Simmer them for 30 minutes to soften, then pass through a food mill to remove skins and seeds before following the recipe as written. The extra moisture means the reduction will take closer to 4–5 hours instead of 3.

What size jars should I use?

Why didn’t my jars seal?

The most common cause is insufficient headspace (the ¼-inch gap at the top must be exact), old seals, or jars that were not hot enough when filled. Always use new seals, measure headspace carefully, and fill jars straight from the hot stockpot to avoid temperature shock.

Can I add salt after making the paste instead of during cooking?

No. Salt is added during cooking to help preserve the paste and must be processed into the jars as part of the recipe. Adding it after opening breaks the canning safety protocol.