How do you make tomato paste?
I have a garden every year and would prefer to use my own tomatoes for all my cooking. I can them and make sauces, but haven't found a good recipe that describes the technique for tomato paste. I need it to be thick like you buy at the store - I use this for sauce dishes, etc that I don't like to be too runny. How would a home cook go about making tomato paste?
Best Answer
Tomato paste is just tomatoes with the water removed, essentially. I'd slice the tomatoes in half and roast them (cut side up) at 350 degrees F for an hour (this will concentrate the flavour nicely and you can add s&p/olive oil/herbs/garlic if you want). Then mash them through a sieve or food mill to get a smooth consistency. Then put that tomato puree in a pot and just boil them down until it's as thick as you want. As it gets thicker, you'll need to stir it regularly to prevent it sticking to the bottom of the pot and burning.
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How do I make my own tomato paste?
InstructionsWhat can I use if I don t have tomato paste?
You don't have to dash out to the store if you're out of tomato paste; tomato sauce and tomato puree are both an excellent substitute. For every 1 tablespoon of tomato paste needed, use 3 tablespoons of tomato puree or sauce.How do you turn tomato sauce into tomato paste?
To transform your sauce into a paste, simply heat tomato sauce in a pan. Let it simmer and stir it constantly until it is reduced by half. This should take around 10 minutes and produce about 7 ounces of paste from a 15-ounce can of sauce.Can you turn diced tomatoes into tomato paste?
You can also use a can of whole or diced tomatoes to make tomato paste. Blend a 14.5-ounce can of tomatoes in a blender or food processor until smooth. Pour the tomato mixture into a saucepan and bring to a boil over medium heat.How to Make Tomato Paste in Sicily
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Answer 2
I worked in a restaurant that made its own tomato paste at the end of every summer. Each week we would purchase 14 cases of vine rippened tomatoes picked in the morning from the farmer at the farmers market. Each day we would process two cases through the William Sonoma Tomato Press, add a couple table spoons olive oil and slowly simmer until the water has evaporated and the tomatoes are now a paste. We would just freeze the result and have homemade tomato paste through the winter.
Answer 3
I haven't tried this, so look at it as a thought experiment.
I'd take a tomato puree and cook it down to thicken somewhat, then spread it in a shallow sheet pan and cook it slowly in the oven at maybe 250-275F. I'd sort of stir/turn/re-spread it every 5 minutes to start, then do it more frequently as things start to thicken up. I'm totally guessing on the times, though.
The idea is to get as much moisture gone as possible without risking browning the tomato paste too much. The sheet pan gives you lots of surface area so you clear off a lot of water quickly, and makes it easy to handle. Low oven temps reduce the risk of burning.
Answer 4
As Italian I prepare my Tomatoes sauce every year, here are the steps.
Choose good pear like tomatoes, in Italy we have the San Marzano's tomatoes that have just a little bit of water (are the best IMHO).
You cut them and then you mesh them with vegetable mill or a mixer.
Be aware, here you have the greatest secret ever.
Take an old, clean cotton made cushion cover (or just a cotton bag), fill it with your sauce and hang it on a broom handle between two chairs (keep a container under the bag to avoid to loose water)
Keep it some hours till the sauce will loose all the water (you can help pushing with your hands).
Cook the sauce with just basil (no salt, never!)
Then you can sterilize the jar, but this may be another question ;-)
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