Tomato paste is a kitchen essential that packs a powerful flavor punch into small quantities. This rich, concentrated tomato product is the secret ingredient behind some of the best sauces, soups, and stews. While you can purchase it from any grocery store, making tomato paste at home is a rewarding experience. Not only is it fresher and bursting with flavor, but it also allows you to control the ingredients and tailor the recipe to your taste. With simple equipment and a few easy steps, you can prepare your tomato paste that enhances the flavor of any dish. In this guide, you’ll learn how to make tomato paste from scratch, discover helpful shortcuts, and find creative variations to suit any kitchen and schedule.

Benefits of Homemade Tomato Paste 

Advantages Over Store-Bought Options 

One of the biggest benefits of homemade tomato paste is that you can avoid artificial preservatives, unnecessary sugars, and sodium often found in commercial products. You’ll enjoy a cleaner, more natural flavor that elevates your dishes. Homemade paste also allows you to use fresh, high-quality tomatoes, ensuring the flavor is robust and authentic.

Cost-Effectiveness and Customization 

Preparing tomato paste at home can save you money, especially during tomato season when fresh produce is abundant and inexpensive. You’re free to customize the flavor by experimenting with herbs or spices—think garlic, basil, or oregano for fragrant notes, or a touch of honey for sweetness. Plus, with homemade paste, you can control salt content and opt for special dietary options as needed.

Choosing the Right Tomatoes 

Best Tomato Varieties for Tomato Paste 

Not all tomatoes are created equal when it comes to making paste. Meaty and low-moisture varieties like Roma, San Marzano, or plum tomatoes are ideal. These tomatoes have fewer seeds and less water, making them perfect for achieving the thick, concentrated consistency necessary for homemade tomato paste.

Tips for Selecting the Freshest Tomatoes 

The success of your tomato paste starts with ripe, flavorful tomatoes. Look for fruit that is vibrant red, firm, and free from blemishes or cracks. Store-bought tomatoes that are underripe or overripe can negatively affect the flavor and texture. For the best results, buy in-season or from your local farmers’ market.

Tools and Ingredients Needed 

Essential Tools 

Creating tomato paste doesn’t require fancy equipment. Here’s what you’ll need:

• A sharp knife for chopping 
• A large pot for cooking 
• A blender, food processor, or immersion blender for pureeing 
• A fine-mesh strainer, cheesecloth, or food mill for removing seeds and skins 
• A wooden spoon to stir the paste as it thickens

A food mill can make the process of separating seeds and skins simpler. For even easier prep, a slow cooker or oven can be used to cook down the tomatoes with minimal supervision.

Key Ingredients 

The essentials are simple: fresh tomatoes (about 3 lbs of Roma or similar varieties), olive oil, salt, and optional aroma builders like garlic, basil, oregano, or thyme. Sugar is sometimes used to balance acidity, and a pinch of red pepper flakes adds a spicy touch.

Step-By-Step Guide For How to Make Tomato Paste

Classic Stovetop Method 

1. Peel & Prep: Rinse the tomatoes well, remove stems, and cut into quarters. For a smoother texture, blanch them for 30 seconds in boiling water, transfer to ice water, and peel. Core and chop the tomatoes. 
2. Simmer: In a large, heavy-bottomed pot or Dutch oven, combine the tomatoes with a pinch of salt and bring to a boil over medium-high heat. Reduce to a low simmer and simmer for 1-2 hours until thickened, stirring occasionally. 
3. Season: Add in any desired aroma builders (such as garlic or herbs) during the last 30 minutes of cooking and adjust seasoning to taste with salt, sugar, and red pepper flakes as needed. Simmer for an additional 10-15 minutes. 
4. Blend & Strain: Let the mixture cool slightly before blending it into a smooth puree using an immersion blender or transferring to a blender. Strain the puree through a fine-mesh strainer to remove any large pieces or seeds. 
5. Store & Use: Store the tomato sauce in an airtight container in the refrigerator for up to 1 week, or freeze it for longer storage. Use the sauce as desired in your favorite recipes, such as pasta dishes, soups, stews, and more.
6. Cook Down: Place the chopped tomatoes into a large, heavy-bottomed pot. Simmer over low to medium heat, stirring occasionally, for 2–3 hours. The tomatoes will break down, releasing liquid that gradually evaporates as the mixture thickens and intensifies in color. This process creates the rich and flavorful tomato sauce that is perfect for any dish.
7. Add Flavor: While cooking down the tomatoes, you can add additional ingredients to enhance the flavor of your sauce. Some popular options include garlic, onions, herbs like basil or oregano, and a touch of sugar to balance out the acidity of the tomatoes. Get creative with your additions and experiment to find your perfect blend of flavors.
8. Blend or Not: Once the sauce has cooked down to your desired consistency, you have the option to leave it chunky or blend it smooth. If you prefer a thicker sauce with chunks of tomato, then simply skip blending. For a smoother texture, use
9. Strain & Blend: When the tomatoes are very soft, run them through a food mill, fine-mesh sieve, or cheesecloth. This removes seeds and skins for a silky-smooth purée.
10. Reduce to Paste: Return the puréed tomatoes to a wide, shallow pan or continue in the same pot. Continue simmering, stirring frequently to prevent sticking. The paste should become thick, deep red, and hold its shape—this usually takes another hour or so.
11. Season: Add olive oil, salt, and any desired flavorings such as garlic, herbs, or a bit of sugar. Taste and adjust as you go.
12. Finish & Store: Once thick and paste-like, transfer to an airtight jar. Top with a layer of olive oil to seal freshness.

Oven Method 

1. Prepare & Blend: After preparing and pureeing the tomatoes, spread the purée in a thin layer on a rimmed baking sheet.
2. Bake: Cook in a preheated oven at 300°F (150°C) for 2–3 hours, stirring occasionally, until thick, concentrated, and dark red.
3. Cool & Store: Transfer to containers or an airtight jar with oil on top for storage.

Slow Cooker Shortcut 

For a hands-off approach, add prepared tomatoes to a slow cooker. Cook on “low” for 8 hours with the lid slightly ajar, stirring occasionally if possible. Once reduced and thickened, follow the blending and straining steps as above.

Tips for Perfect Tomato Paste 

Maintaining Consistency and Flavor 

• Stir often during the reduction phase to prevent burning, especially as the mixture thickens.
• Add olive oil at the end for a glossy, silkier finish.
• To enhance depth, try caramelizing the purée in a pan before the final reduction.
• Add herbs or roasted garlic only in the last hour to preserve their fresh aroma.

Avoiding Common Mistakes 

• Avoid seasoning heavily at the start—the flavor will intensify as water evaporates.
• If the paste is too loose after a long simmer, a few minutes in the oven or a dehydrator helps evaporate excess water.

Pro Tips 

• For the smoothest texture, blend the paste before final storage.
• Always top your stored paste with a layer of olive oil to seal in freshness and prevent mold.
• Try using a slow cooker for a shortcut or to avoid stovetop babysitting.

Storing Homemade Tomato Paste 

Short-Term Storage 

Cool paste completely and transfer to a clean, airtight jar. Top with olive oil. Refrigerate for up to two weeks.

Freezing for Later 

Freeze paste in ice cube trays, then pop cubes into a freezer bag or an airtight container. Keeps for up to six months—simply grab a cube whenever a recipe calls for tomato paste.

Shortcut Method 

When time is tight, you can make a quick tomato paste substitute by reducing a can of store-bought tomato purée by half in a saucepan with a little olive oil and salt. For added dimension, caramelize the purée before reducing, or stir in soaked, pureed sun-dried tomatoes for a robust, tangy flavor.

Uses for Tomato Paste in Cooking 

Everyday Uses 

Tomato paste makes a great base for pasta sauces, lasagna, pizza sauce, and classic Italian dishes. Stir it into soups, stews, chilis, or marinades to add depth and complexity.

Creative Applications 

Create homemade ketchup, barbecue sauce, or curry pastes by combining tomato paste with vinegar, sugar, spices, or aromatics. For a unique spread, blend with olive oil and spices and use as a topping for crusty bread.

Pro Tip for Chefs 

For richer stews and sauces, caramelize a spoonful of tomato paste in a hot pan before adding other ingredients—this boosts sweetness and adds a savory note to the finished dish.

Variations of Homemade Tomato Paste 

Regional and Dietary Twists 

• Italian Style: Add basil, oregano, and a touch of garlic for Mediterranean flair.
• Middle Eastern: Spice with cumin, coriander, and a pinch of cinnamon.
• Sugar-Free or Low Sodium: Omit sugar and keep salt minimal for a specialty version.
• Sun-Dried Variation: Blend rehydrated sun-dried tomatoes into the paste for an intense, smoky flavor.

Sustainable Tomato Paste Making 

Using Every Part of the Tomato 

Don’t throw out skins and seeds—dry them and grind for homemade tomato powder, perfect for seasoning. Alternatively, add to your compost heap to reduce kitchen waste.

Eco-Friendly Storage 

Store tomato paste in reusable glass jars or silicone containers to cut down on plastic use and maintain flavor.

For Spicy Sausage Pasta Recipes, click here.

Beginner FAQs 

How to turn tomato sauce into tomato paste?

To turn tomato sauce into tomato paste, simmer the sauce over low heat until it reduces and thickens. Stir occasionally to prevent burning, and cook until it reaches a paste-like consistency. This process concentrates the flavors and removes excess moisture.

What can I use instead of tomato paste?

If you don’t have tomato paste, you can use alternatives like tomato sauce (reduce it to thicken), ketchup (though it’s sweeter), or even pureed sun-dried tomatoes. For a non-tomato option, try roasted red pepper puree for a similar depth of flavor.

Can I make tomato sauce without tomato paste?

Absolutely! Tomato sauce can be made using fresh tomatoes, canned tomatoes, or even tomato puree. Simmer the ingredients with seasonings until the desired consistency is achieved—no paste required.

How can I thicken a dish without tomato paste?

To thicken a dish without tomato paste, you can use cornstarch, flour, or a roux. Alternatively, reduce the liquid by simmering, or add pureed vegetables like carrots or squash for a natural thickening agent.

Can tomato sauce be the same as tomato paste?

While tomato sauce and tomato paste are both tomato-based, they are not the same. Tomato paste is a concentrated form of tomatoes with minimal water content, while tomato sauce is thinner and often seasoned. However, you can reduce tomato sauce to mimic the thickness of tomato paste.

Conclusion 

Creating your tomato paste at home is an enjoyable and rewarding process that transforms fresh tomatoes into a versatile, flavorful staple free from additives. If you’re wondering how to make tomato paste, the methods above show just how easy it can be, whether using the oven, stovetop, or slow cooker. Homemade tomato paste gives you full control over flavor, texture, and dietary needs, making it a perfect fit for any kitchen routine. With your paste on hand, you’ll be ready to boost the flavor of sauces, stews, marinades, and more. Give it a try and taste the difference that real, concentrated tomato flavor brings to your cooking!