How to Make Tomato Paste at Home: Simple 4-Step Guide

You can make tomato paste at home by simmering fresh tomatoes for 3-4 hours until reduced to a thick concentrate, then storing it properly. This simple process requires only tomatoes, salt, and basic kitchen equipment—no preservatives or additives needed.

Creating authentic tomato paste from scratch transforms ordinary tomatoes into a rich, versatile pantry staple. Unlike store-bought versions that often contain preservatives, homemade tomato paste delivers pure, intense flavor that elevates sauces, soups, and stews. Whether you're preserving summer's bounty or seeking cleaner ingredients, this guide provides everything you need to master the process.

Why Make Your Own Tomato Paste

Commercial tomato paste frequently contains citric acid, calcium chloride, and other additives to extend shelf life. Homemade versions offer three distinct advantages:

• Pure flavor profile - Uncompromised tomato essence without chemical additives
• Cost efficiency - Uses 7 pounds of fresh tomatoes to yield 1 cup of paste (vs $3-4 for store-bought)
• Preservation control - You determine salt content and processing method

Essential Ingredients and Equipment

You'll need just three basic components and common kitchen tools:

Category	Items Needed	Notes
Ingredients	7 lbs ripe tomatoes, 1 tsp salt	Roma tomatoes preferred for lower water content
Equipment	Large pot, food mill, storage containers	Stainless steel recommended to prevent metallic taste
Optional	1 onion, 2 garlic cloves, olive oil	For flavor variations (see section 5)

Step-by-Step Preparation Process

1. Tomato Selection and Preparation

Choose fully ripe Roma tomatoes for optimal results—they contain less water and more solids than other varieties. Wash thoroughly, then remove stems and any blemishes. While some traditional methods call for peeling, modern food science shows that tomato skins contain valuable pectin that aids thickening. Simply quarter the tomatoes to expose more surface area.

2. Simmering and Reduction

Place tomatoes in a heavy-bottomed pot over medium heat. Add salt to draw out moisture. Bring to a gentle simmer (not boil) and maintain for 3-4 hours, stirring every 20 minutes. The USDA Food Safety and Inspection Service recommends maintaining temperatures above 140°F throughout cooking to prevent bacterial growth. As water evaporates, the mixture will transform from liquid to thick paste.

3. Straining and Final Thickening

After 3 hours, pass the mixture through a food mill to remove seeds and any remaining skin fragments. Return to low heat for 30-60 minutes until it reaches your desired consistency—when a spoon drawn through the paste leaves a clear trail that doesn't immediately fill in. Properly reduced paste should coat the back of a spoon without dripping.

4. Storage Methods for Maximum Freshness

According to National Center for Home Food Preservation guidelines, properly processed tomato paste maintains quality for:

• Refrigeration: 2 weeks in airtight container with oil layer on surface
• Freezing: 12 months in ice cube trays for portion control
• Canning: 18 months using pressure canning at 11 pounds pressure

Historical Evolution of Tomato Paste Making

Tomato paste production has evolved significantly since its Mediterranean origins:

Era	Method	Significance
1800s	Sun-drying on marble slabs	First commercial production in Naples, Italy
Early 1900s	Steam-powered reduction kettles	Enabled mass production while preserving flavor
Modern Era	Vacuum concentration technology	Commercial standard that home cooks can approximate

When Homemade Makes Sense: Practical Boundaries

While rewarding, homemade tomato paste isn't always practical. Consider these context boundaries:

• Seasonal advantage: Best made during peak tomato season (July-September) when prices are lowest
• Time investment: Requires 4-5 hours active monitoring—ideal for weekend projects
• Scale considerations: Most economical when processing 7+ pounds at once
• Quality threshold: Store-bought preferable when needing immediate use or consistent commercial texture

Troubleshooting Common Issues

Problem: Paste won't thicken properly

Solution: Increase heat slightly while maintaining gentle simmer. The critical factor is surface area—use a wider pot to accelerate evaporation. Remember that paste continues thickening as it cools.

Problem: Bitter aftertaste

Solution: This indicates over-reduction or high-heat scorching. Next time maintain lower temperature and stir more frequently. A pinch of sugar can counteract mild bitterness in finished product.

Flavor Variations for Culinary Creativity

Professional chefs often enhance basic tomato paste with these techniques:

• Mediterranean style: Add 1 chopped onion and 3 garlic cloves during initial simmer
• Smoky depth: Incorporate 1 tsp smoked paprika during final thickening phase
• Sweet balance: Stir in 1 tbsp balsamic vinegar when cooling for complex acidity

These variations demonstrate how small adjustments create dramatically different flavor profiles while maintaining the core how to make tomato paste from fresh tomatoes technique.

Maximizing Shelf Life: Food Safety Essentials

Proper storage prevents spoilage and maintains quality. The National Center for Home Food Preservation recommends these specific protocols:

• Cool paste rapidly in an ice bath before refrigerating or freezing
• Leave 1-inch headspace in containers to accommodate expansion during freezing
• Always use clean utensils when accessing stored paste to prevent contamination
• Discard if mold appears—do not attempt to scrape off

Using Your Homemade Tomato Paste

One cup of homemade paste equals two 6-ounce cans of commercial product. For best results in recipes:

• Dilute with equal parts water when substituting in sauce recipes
• Add during early cooking stages to allow flavors to meld
• Use frozen cubes directly in soups without thawing

Mastering how to make tomato paste without additives opens doors to cleaner ingredient lists and deeper flavors in your cooking repertoire.

How long does homemade tomato paste last in the refrigerator?

Properly stored homemade tomato paste maintains freshness for up to 2 weeks in the refrigerator. Store in an airtight container with a thin layer of olive oil on top to create an oxygen barrier that prevents spoilage. Always use clean utensils when accessing the paste to avoid contamination.

Can I make tomato paste without a food mill?

Yes, you can make tomato paste without a food mill by using alternative straining methods. After simmering, press the mixture through a fine-mesh sieve using the back of a ladle. This takes more time but effectively removes seeds and skin fragments. For smoother results, blend the cooked tomatoes first then strain through cheesecloth in multiple stages.

Why isn't my tomato paste thickening properly?

Tomato paste may not thicken due to insufficient reduction time, too much liquid, or using watery tomato varieties. Increase surface area by using a wider pot, maintain gentle simmer (not boil), and stir frequently. Roma tomatoes work best due to lower water content. Remember that paste continues thickening as it cools—remove from heat when slightly thinner than desired consistency.

Can I can homemade tomato paste for long-term storage?

Yes, you can safely can homemade tomato paste using pressure canning. Process pints for 20 minutes at 11 pounds pressure. Ensure proper acidity by adding 1 tablespoon lemon juice per pint. Never use water bath canning for tomato paste as it requires higher temperatures to prevent botulism risk. Properly canned paste maintains quality for 18 months.