DIY Tomato Paste

DIY Tomato Paste is a thick, concentrated tomato sauce made at home using fresh tomatoes. As the cooking or drying time increases, the paste becomes thicker and more flavorful. Moreover, in some regions, it’s even sun-dried until almost all the water is gone, which further enhances its richness.

INGREDIENTS

As you can probably guess, the main ingredient in tomato paste is tomatoes. In addition, whether or not you add other ingredients is totally up to you. For example, some people add olive oil, while others include peppers, such as bell peppers or Italian peppers. Similarly, the decision to add salt is also entirely optional.

• 8 kg.  tomatoes
• 1.5 tbsp

How to make tomato paste, step by step

Storage tips

• Tomato paste keeps in the freezer for months and refrigerator 3-4 weeks.

• Be sure to use very clean glass jars or sterilized jars for refrigerator storage.

• Before refrigerating, pour a thin layer of olive oil on the top of the paste. This creates a seal which helps prevent mold formation.

• Silicone ice cube trays that hold 2 tablespoons per portion are perfect for freezer storage — fill, freeze and pop out the cubes you need for your recipe.

Cooking tomato paste without sugar

DIY Tomato Paste has a natural sourness, which is actually valued in cooking. In order to balance the tomato flavor, not only salt but also sugar is usually added. However, in this recipe, we suggest using only salt so that the taste of the finished paste remains as close as possible to natural tomatoes. As a result, the flavor is more authentic and less processed. For this reason, fleshy, dense tomatoes with thick walls and minimal juice are the ideal raw material.

Tomato Paste Production Process (with Transition Words)

1. 1. First, receive the fresh tomatoes.

   2. Next, perform a preliminary washing to remove dirt and debris.

   3. Then, sort and wash the tomatoes thoroughly.

   4. After that, chop the tomatoes into smaller pieces for processing.

   5. Following this, begin the primary cooking phase to soften the tomatoes.

   6. Once cooked, filter the mixture to remove seeds and skins.

   7. Next, transfer the filtered juice to a formalization tank.

   8. Then, concentrate the tomato juice into a thicker consistency.

   9. Afterward, pasteurize the concentrated tomato paste to ensure safety.

   10. Subsequently, fill the paste into sterilized cans and begin packaging.

   11. Once filled, pasteurize the sealed cans for a second time.

   12. Immediately after, pass the hot cans through a cold shower to cool them down.

   13. Then, dry the cans to prevent moisture damage.

   14. Finally, label and package the finished product.

   15. At last, move on to distribution and marketing.