Hoci’s Spicy Tomato Paste

5 from 6 votes
Total Time 12 hrs
Course Dinner
Cuisine European
Servings 4 people
Calories 17 kcal


  • 2 kg Beefsteak tomatoes fresh
  • 2 Pc. Chilli fresh
  • 0,5 tsp Ground garlic
  • 2 Pink Basil
  • 500 ml Water
  • 2 tsp Brown sugar
  • Salt
  • Black pepper from the mill
  • Blender stick
  • Sieve
  • Pot for water bath


  • The advantage of a vegetable garden is that you have the things in stock and, above all, fresh. But what if there is too much of a good thing, you can't cope with it just by eating, and the neighbors don't want anything anymore? so what? I thought, why not make a mark from the really tasty tomatoes? Ok, let's try it once, let's go!
  • Tomatoes fresh from the garden, wash remove the greens with a sharp knife, score a cross above. Bring a large saucepan with water and a little salt to a boil. Just add the prepared tomatoes briefly until the skin begins to peel off.
  • Take the tomatoes out of the water with a ladle, remove the skin and cut them into quarters. Remove the leaves from the stalks of the basil and rinse them off. Rinse the chillies / peppers, cut them in half and remove some of the kernels.
  • Put the tomato quarters, the basil and the chilli / pepper pods in a large saucepan, add 500ml water and then simmer on a low flame. until it has been reduced by about half. Then I fished out the chilli peppers and the basil and cut up the cooked tomato quarters with the blender. Boiled again & seasoned with pepper, a little salt, the brown sugar & the garlic powder.
  • I took my largest measuring cup, put a sieve on it, covered it with a clean tea towel and poured the tomato mix into it. Then twist the cloth a little & let it stand until it has cooled down.
  • The longer the T-mix in the cloth, on the sieve, on the measuring cup, the better. So I decided to put it in the fridge overnight as it is. Overnight the moisture can leak / drain well. The following morning I put the mass that was left in the cloth in another sieve and passed it through the sieve with a spoon into a pot. So I was able to separate the pulp from the seeds.
  • I heated what was left in a water bath to about 85 degrees. That takes some time so I dedicated myself to the glasses. One for the pulp and the other 2 for the clear tomato stock. I boiled the glasses and sterilized them.
  • Until shortly before the pulp had the right temperature, the glasses remained in the boiling water. Only then did I take one out and immediately filled it with the marrow. The others were allowed to linger a little longer until the collected brew was boiling, and only then did I take out the glasses and fill them with the brew. Everything tightly closed and turned upside down, like when boiling. After 10 minutes of headstand, I turned it again and let it cool down slowly. Only when the glasses had their click did I know it was done & the glasses are tight.
  • Why did I keep the tomato stock? good farge, of course for a clear tomato soup, perhaps with marrow balls. SHOULD SOMEONE ASK ME: why did I do this to myself when you can get tomato paste for little money in the supermarket? Well, I didn't grow tomatoes for nothing, they are just more delicious. I didn't expect a flood. To throw them away it was too bad for me but the neighbors had already got a lot so I only had one thing. I'll try by heart what I think there is from now on, homemade tomato paste.
  • SHOULD SOMEONE ASK ME: are you going to do this again? Maybe, but not this year! ~ * Should errors or discrepancies arise or questions arise, write to me and I will answer you or revise it again. Please remember that the data center is complex & it is also necessary to describe and illustrate it.


Serving: 100gCalories: 17kcalCarbohydrates: 3gProtein: 0.8gFat: 0.2g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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