Homemade tomato paste for winter: thick, aromatic and without unnecessary additives recept

Name: Homemade tomato paste for winter: thick, aromatic and without unnecessary additives
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 24
Ingredients: 5 kg ripe tomatoes (preferably meaty, e.g. San Marzano); 2 small onions (optional); 3 cloves of garlic (optional); 2 teaspoons salt; 1 teaspoon sugar (optional, to balance acidity); 2 tablespoons olive oil (optional); 2 tablespoons wine vinegar or lemon juice (for correct pH and longer shelf life); a few sprigs of basil or thyme (optional); canning jars and new lids

Easy to prepare
24 portions
30 minutes

Jan, 17. 12. 2025

Print recipe

Are you looking for a way to use up a basket full of ripe tomatoes so their summer flavor lasts until winter? Make a proper homemade tomato paste – a base for soups, sauces, pizza and pasta. The recipe is simple, uses few ingredients and, thanks to careful reduction, yields a beautifully thick, intense flavor.

For 24 portions

Ingredients

5 kg ripe tomatoes (preferably meaty, e.g. San Marzano)
2 small onions (optional)
3 cloves of garlic (optional)
2 teaspoons salt
1 teaspoon sugar (optional, to balance acidity)
2 tablespoons olive oil (optional)
2 tablespoons wine vinegar or lemon juice (for correct pH and longer shelf life)
a few sprigs of basil or thyme (optional)
canning jars and new lids

Preparation procedure

Preparation of the tomatoes: Wash the tomatoes. For a smooth purée, score them with a cross, blanch for 30–60 seconds in boiling water, cool and peel. Remove the hard parts. (Alternative: do not peel and pass through a food mill after simmering.)
Cooking down the base: In a wide pot heat the oil, briefly sweat the finely chopped onion and garlic until translucent. Add the tomatoes, salt, optionally sugar and herbs. Bring to a gentle boil and, stirring occasionally, cook for 30–40 minutes until the tomatoes break down.
Straining: Pass the hot mixture through a food mill (or through a fine sieve) – you will remove the seeds and skins and obtain a smooth purée.
Reducing to paste: Return the purée to a wide pot and slowly reduce over low to medium heat to the desired thickness (usually to ⅓–¼ of the original volume). For faster evaporation you can dry the purée in the oven (140 °C, with the door slightly ajar), stirring every 15 minutes. Finally, stir in the vinegar/lemon juice.
Filling the jars: Fill the hot paste into hot sterilized jars up to 1 cm below the rim, wipe the rims, and seal tightly with new lids.
Canning: Sterilize the jars for 20 minutes at 85–90 °C (line the pot with a towel, water up to ¾ of the height of the jars). Remove, let cool and check that the lids have sealed.
Storage: Store in a cool, dark place. After opening, keep refrigerated and consume within 7–10 days.

Total preparation time:

Active work: 30–40 minutes
Reduction and canning: 2–3 hours
Total: 2.5–3.5 hours (depending on pot width and juiciness of the tomatoes)

Number of servings:

Approx. 24–32 servings of 50 ml (roughly equivalent to 6–8 jars of 200 ml)

Conclusion:

Homemade tomato paste is a concentrated essence of summer that will turn even plain pasta into a hearty and aromatic dish. You can adapt the basic recipe – with herbs for a Mediterranean touch, a longer reduction for extra thickness, or a drop of chili for spiciness. Make the most of the season and fill your pantry with jars you’ll reach for with pleasure in winter.