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Making your own Tomato paste

Had to try something new. Today that was making Tomato Paste. Since I didn't want to prep tons of tomatoes to do this, I bought Cento pureed Tomatoes (I love their flavor and use their peeled San Marzanos to make all of my sauces anyway). I decided to go that route. Now let me say that unless you grow your own and use those for Tomato Paste, this is way more cost-efficient.


So why did I do this?

  • Often I cook a dish and need only a teaspoon or so and after putting the rest of a 6 oz can back into the fridge, it'll remain there until it either grows legs or gets its own junk mail  

  • Making 4 oz jars is far far closer to what I actually use.

  • My homemade Tomato Paste contains nothing but a bit of salt, Tomato and lemon juice for acidity since I water bathed the finish product. Not a single junk ingredient. No stabilizers, no preservatives, nothing!

  • It tastes SOOOO much better. Seriously, I can't begin to convey how much better it tastes than conventional cans you can buy.

Super simple to make:

2 cans of Cento pureed Tomatoes

Salt (I used 3/4 of a tbsp per can)

2 tbsp of lemon juice per can


Heat oven to 350F put both trays in the oven.

I stirred my batches 1 hour in and from there checked on them every 15 min until it has the consistency I wanted.

Filled 5 x 4oz jars, water bathed for 40 minutes and voila, all done.




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