Imagine transforming a simple batch of ripe tomatoes into a rich, velvety tomato paste that elevates your culinary creations to a whole new level. With just a few ingredients and a little patience, you can craft your own Easy Homemade Tomato Paste that rivals any store-bought version. This Italian classic not only enhances the flavors of your favorite dishes but also gives you the satisfaction of homemade goodness. Ready to impress your taste buds and elevate your cooking game? Let’s dive into this delightful recipe that promises to be a game-changer in your kitchen!
Prep Time: 10 mins
Cook Time: 2 hrs
Total Time: 2 hrs 10 mins
Cuisine: Italian
Serves: 1 cup
Ingredients
- 2 pounds ripe tomatoes
- 1 teaspoon salt
- 1 teaspoon olive oil
- 1/2 teaspoon sugar
Instructions
- Start by selecting 2 pounds of ripe tomatoes. Choose tomatoes that are firm, juicy, and free from blemishes for the best flavor and texture.
- Wash the tomatoes thoroughly under cool running water to remove any dirt or impurities. Pat them dry with a clean kitchen towel.
- Next, prepare the tomatoes for cooking. If you prefer a smoother paste, you can peel the tomatoes. To do this, score a small 'X' on the bottom of each tomato and blanch them in boiling water for about 30 seconds. Remove them and immediately place them in an ice bath to cool. Once cooled, the skins should peel off easily.
- If you choose to leave the skins on for added texture, simply chop the tomatoes into quarters. Remove the core and any tough stems.
- In a large pot, heat 1 teaspoon of olive oil over medium heat. Once the oil is hot, add the prepared tomatoes to the pot.
- Stir the tomatoes occasionally, allowing them to cook down for about 2 hours. The goal is to reduce the tomatoes into a thick paste. As they cook, the tomatoes will release their juices and gradually break down.
- After about an hour of cooking, add 1 teaspoon of salt and 1/2 teaspoon of sugar to the pot. The salt will enhance the flavor of the tomatoes, while the sugar will help balance the acidity.
- Continue to stir the mixture every 15-20 minutes, scraping the bottom of the pot to prevent sticking. If the mixture becomes too thick, you can add a small amount of water to maintain the desired consistency.
- Once the tomatoes have cooked down to a thick paste, remove the pot from heat. Allow the paste to cool slightly before transferring it to a blender or food processor for a smoother consistency, if desired.
- Blend the mixture until smooth, then taste and adjust seasoning if necessary. If you prefer a chunkier texture, you can skip this step.
- Let the tomato paste cool completely before transferring it to an airtight container. Store the paste in the refrigerator for up to one week, or freeze it in small portions for longer storage.
Tips
- Choose the Right Tomatoes: Opt for ripe, juicy tomatoes that are firm and blemish-free. Varieties like Roma or San Marzano are excellent choices for a concentrated flavor.
- Peeling Made Easy: If you prefer a smoother paste, blanch the tomatoes for about 30 seconds and then plunge them into ice water. This will make the skins slip off effortlessly!
- Patience is Key: Cooking down the tomatoes may take time, but it’s worth it! Stir occasionally to prevent sticking and ensure even cooking.
- Balance the Flavors: Adding a teaspoon of sugar helps to cut the acidity of the tomatoes, resulting in a well-rounded flavor. Don’t skip this step!
- Texture Preference: For a smoother consistency, blend the cooked tomatoes after they’ve cooled. If you enjoy a chunkier texture, feel free to leave it as is.
- Storage Tips: Once cooled, store your tomato paste in an airtight container in the refrigerator for up to a week or freeze it in small portions for longer shelf life. This way, you’ll always have homemade tomato paste on hand for your favorite recipes!
Nutrition Facts
Calories: 90kcal
Carbohydrates: 12g
Protein: 3g
Fat: 4g
Saturated Fat: g
Cholesterol: 0mg
