Greek Food, Cooking and Recipe Community

Making Tomato Paste Yourself?

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mj_toronto8

mj_toronto8

Active member
I’m looking to make my own tomato paste at home and could use some advice on getting it just right! I’ve heard that homemade tomato paste can be much richer and more flavorful than store-bought, and I’m excited to try it. For those who’ve made it before, what kind of tomatoes work best? Are there specific varieties I should look for?

Also, I’m curious about the best methods for cooking down the tomatoes. Is it better to simmer them on the stove, roast them in the oven, or use another method? How long should I cook them to achieve the right consistency without burning or losing flavor?
 
I like San Marzano as they are not watery. After you wash and cut the tops off ( leave the skins on ) , puree in a good blender ( like a Vitamix ) and then pour into a container that has a spout at the bottom . Place in a refrigerator for 24 hours and decant the water via the spout . What's left in the container is nice and thick . You can thicken more by cooking it down more or just pour into flat bottom zip-lock bags , squeeze the air out , flatten and freeze.
 
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LMegois said:
I like San Marzano as they are not watery. After you wash and cut the tops off ( leave the skins on ) , puree in a good blender ( like a Vitamix ) and then pour into a container that has a spout at the bottom . Place in a refrigerator for 24 hours and decant the water via the spout . What's left in the container is nice and thick . You can thicken more by cooking it down more or just pour into flat bottom zip-lock bags , squeeze the air out , flatten and freeze.
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This is a fantastic idea. I love those Tomatoes. One can use the juice in a vegetable soup or something!
 
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