Tomato Paste (No Salt Added)
Turn fresh garden tomatoes into rich homemade tomato paste with this easy recipe. No preservatives, optional salt, and freezer-friendly storage tips included.
Servings: 8
Calories: 56kcal
Ingredients
- 4 pounds Roma tomatoes
- 1 to 2 tablespoons olive oil optional, for storing
Instructions
- Wash the tomatoes thoroughly. Remove the stems and cut away any bruised or damaged spots.
- Quarter the tomatoes. Working in batches if necessary, blend them until smooth, about 12 to 15 seconds.
- Place a fine-mesh sieve over a large bowl. Pour a small amount of the tomato puree into the sieve and gently stir with a spoon or spatula to remove as much liquid as possible. Continue with the remaining tomatoes.
- Transfer the strained tomato pulp to a large saucepan.
- Cook over low heat, stirring occasionally, for about 1 hour and 50 minutes, or until the mixture has reduced into a thick paste. It should be thick enough to hold its shape on a spoon.
- If desired, stir in salt.
- Let cool completely before transferring to storage containers.
Notes
Optional Salt
If you'd like a salted tomato paste, stir in 1 teaspoon kosher salt (or ¾ teaspoon fine sea salt) after the paste has finished cooking. This seasons the paste without making it overly salty. You can always add more salt later when using it in recipes.
If you'd like a salted tomato paste, stir in 1 teaspoon kosher salt (or ¾ teaspoon fine sea salt) after the paste has finished cooking. This seasons the paste without making it overly salty. You can always add more salt later when using it in recipes.
Nutrition
Calories: 56kcal | Carbohydrates: 9g | Protein: 2g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 11mg | Potassium: 538mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1889IU | Vitamin C: 31mg | Calcium: 23mg | Iron: 1mg
