How to Make Tomato Paste
Once you know how to make tomato paste, use it to thicken spaghetti or pizza sauces or flavor braised beef dishes. Homemade tomato paste also makes a great hostess or holiday gift.
Servings: 8 Ounces
Equipment
- Saucepan 2-Quart
Ingredients
Instructions
- Preheat your oven to 375 degrees F.
- Prepare a half baking sheet with parchment or aluminum foil.
- Arrange the cherry tomatoes in a single layer on the sheet pan.
- Cut the tops off the heads of garlic so that just the tops of the cloves are exposed, then nestle them into the tomatoes, on opposite ends of the baking sheet.
- Arrange the red onion pieces, scattered amongst the tomatoes,
- Drizzle the veggies with olive oil and season liberally with salt.
- Roast the veggies in the oven for 45 to 50 minutes, until the tomatoes are juicy and popping out of their skins, the garlic is soft and paste-like, and the onions are softened and caramelized.
- Allow the vegetables to cool just enough to handle them with your fingers, then remove any stems that are still present on the tomatoes.
- Use a spatula to lift the tomatoes and onions off your baking sheet and place them into the bowl of a food processor or blender.
- Squeeze the garlic cloves out of their casings and place them into the tomato & onion mixture.
- Pulse the mixture in your food processor or blender until everything is smooth and combined.
- Scoop the tomato mixture into a saucepan and stir in the honey, dried oregano, and dried parsley. Add salt to taste.
- Bring the mixture to a boil, then reduce heat to medium-low, and cook for 1 hour, stirring often.
- When the mixture has reached a deep red, paste-like consistency, remove it from the heat.
- Use immediately in pasta or beef dishes, or spoon it into a glass jar, cover and store in the fridge.
Notes
Prevent burning: If you’re worried about the garlic heads burning, wrap the bases in foil before roasting. For best results, keep the tops of the garlic exposed.
Roasting time: Remember that depending on the variety of tomatoes you use, you may need to cook your mixture longer over the stove due to differences in water content.
Control the consistency: For a thicker paste, let the mixture simmer longer. For a thinner sauce, add a splash of water or broth.
Blend in batches: If your blender or food processor is small, blend the mixture to ensure everything is smooth and well combined.
Strain for smoothness: If you prefer a super-smooth paste, pass the blended mixture through a fine-mesh sieve to remove any seeds or skins.
Taste as you go: Adjust seasoning as needed throughout the process. The flavors will concentrate as the paste cooks down, so keep checking for the right balance. If the tomatoes are too sour, add more honey. If it is too sweet, balance it with a splash of bottled lemon juice.
Roasting time: Remember that depending on the variety of tomatoes you use, you may need to cook your mixture longer over the stove due to differences in water content.
Control the consistency: For a thicker paste, let the mixture simmer longer. For a thinner sauce, add a splash of water or broth.
Blend in batches: If your blender or food processor is small, blend the mixture to ensure everything is smooth and well combined.
Strain for smoothness: If you prefer a super-smooth paste, pass the blended mixture through a fine-mesh sieve to remove any seeds or skins.
Taste as you go: Adjust seasoning as needed throughout the process. The flavors will concentrate as the paste cooks down, so keep checking for the right balance. If the tomatoes are too sour, add more honey. If it is too sweet, balance it with a splash of bottled lemon juice.
Nutrition
Calories: 76kcal | Carbohydrates: 10g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 14mg | Potassium: 298mg | Fiber: 1g | Sugar: 6g | Vitamin A: 558IU | Vitamin C: 29mg | Calcium: 31mg | Iron: 1mg
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