Make Tomato Paste Yourself – With Only 2 Ingredients

Tomato paste should not be missing in a fruity tomato sauce. You don’t have to buy it, you can easily do it yourself. All you need is ripe tomatoes and spices.

Red, fruity and simply delicious: Tomato paste should not be missing from a spaghetti sauce. Of course, you can quickly buy the tubes in the supermarket, but our tomato paste test shows that every second product contains mold toxins. Questionable pesticides are also sometimes a problem.

Make tomato paste yourself – the ingredients

For about 250 milliliters of tomato paste you need:

  • 1 kilogram of ripe tomatoes
  • 5-8 grams of salt (depending on taste)
  • optional: pepper, chili, garlic, oregano

Tip: It is best to buy regional tomatoes when they are in season. We do this from July to October. The red fruits have the best aroma when they are freshly harvested.

Homemade tomato paste: the preparation

Wash the tomatoes and cut a cross at the bottom (this makes skinning easier).
Put the tomatoes in a pot of boiling water and blanch them briefly. Then remove from the water, briefly quench in cold water and peel off the skin.
Quarter the tomatoes, remove the stalk and deseed. If you want the pulp to be particularly fine, puree the tomato pieces as well.
Put the (mashed) pieces back into a saucepan, add the salt and other spices and bring to the boil. After about 20 to 30 minutes (depending on how thick you want the marrow) the mixture will have thickened.
Hang a colander over a pot or bowl and place a tea towel in the colander. Pour the tomato mixture into the cloth and place in the fridge overnight.
The next day, you can drink the spilled liquid in the bowl or pot as tomato juice. Fill the remaining tomato paste in the cloth into clean glasses.
You should keep your home-cooked tomato paste in the fridge, it will keep for several weeks and refine your pasta sauces.

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Written by Elizabeth Bailey

As a seasoned recipe developer and nutritionist, I offer creative and healthy recipe development. My recipes and photographs have been published in best selling cookbooks, blogs, and more. I specialize in creating, testing, and editing recipes until they perfectly provide a seamless, user-friendly experience for a variety of skill levels. I draw inspiration from all types of cuisines with a focus on healthy, well-rounded meals, baked goods and snacks. I have experience in all types of diets, with a specialty in restricted diets like paleo, keto, dairy-free, gluten-free, and vegan. There is nothing I enjoy more than conceptualizing, preparing, and photographing beautiful, delicious, and healthy food.

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