Homemade Tomato Paste
Tomato paste is a basic ingredient used in innumerable dishes in the cuisines of many countries. It is prepared by reducing tomato purée on low heat for several hours. While commercially produced tomato paste is the usual source, it can be prepared at home by the following method.
Ingredients
- 1 gallon (4 litres) tomato pulp
- 1 cup sweet red bell peppers, chopped
- 1½ teaspoons salt
Ingredients for 8 servings (3.9 kg) · the original recipe
Method
- 1
Cook the ingredients over low heat in a large wide covered stockpot for an hour.
Stovetop - 2
Pass the mixture through a food mill several times starting with the coarsest grid and progressing to the finest.
- 3
Return the pot to the stove and heat uncovered over very low heat for 3 hours or more until very thick, stirring frequently to avoid burning. Use a heat diffusing mat or trivet. A double boiler would be ideal as it would prevent burning but will take longer.
Stovetop - 4
Pour into new sterilized ½-pint preserving jars leaving ¼-inch of space at the top. Cover with new seals and screw on the lids securely but not too tightly. Process in a boiling water bath for 45 minutes. Remove from the water bath with tongs and allow to cool on an inverted oven rack for 12 hours. Test the seal by pressing the centre of each lid with your forefinger. If the inner lid does not move, remove the outer ring. Store in a cool, dry, dark place.
Oven
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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