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Wondering what to do with all those extra tomatoes from your harvest? While there are plenty of ways to preserve them, like making a sauce, turning them into tomato paste is one of the best options. It’s a fantastic way to capture that garden-fresh flavor and enjoy it throughout the winter.
Making tomato paste involves cooking the tomatoes to a thick, rich, and concentrated form, intensifying their flavor. The longer you cook or dry it, the thicker and more flavorful it becomes. This method saves money and lets you control the ingredients and seasonings to match your preferences. Once finished, you can can the paste for long-term storage, ensuring you have a taste of summer on hand all year round.
Ingredients
- 3 lbs tomatoes
- 2 tbsp olive oil
- 1 tsp salt
Instructions
- Wash, remove the stems, and cut the tomatoes into quarters.
- Puree the tomatoes into a blender until smooth. Pour it through a sieve and remove the skin and seeds.
- Pour it into the pan. Add the salt and oil and cook uncovered over low heat for an hour or until it thickens.
- Take it off the stove once it’s transformed into a deep red paste.
Store in an airtight container in the refrigerator.
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How To Make Tomato Paste
Ingredients
- 3 lbs tomatoes
- 2 tbsp olive oil
- 1 tsp salt
Instructions
- Wash, remove the stems, and cut the tomatoes into quarters.
- Puree the tomatoes into a blender until smooth. Pour it through a sieve and remove the skin and seeds.
- Pour it into the pan. Add the salt and oil and cook uncovered over low heat for an hour or until it thickens.
- Take it off the stove once it’s transformed into a deep red paste.
