Tomato Paste Recipe

Homemade roasted tomato paste in a white bowl surrounded by fresh Juliet tomatoes on a white marble surface.

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This tomato paste recipe is one of the best things you can do on a late summer afternoon when your tomato plants produce more than you can eat. You can process pounds of tomatoes in a couple of hours, and freeze enough paste to carry you through winter.

No garden? No problem. Store-bought suggestions are included.

Prep Time10

Cook Time2

Total Time2 10

Course: Condiment

Cuisine: American, Italian

Keyword: garden vegetable, garlic, pizza sauce, shallots, sherry vinegar, thyme, tomato paste, tomato puree, Tomato sauce, tomatoes

Servings: ounces

Calories: 21kcal

Author: Ali Mairet

Equipment

food processor, 11-14 cup capacity
11 x 18-inch rimmed baking sheet
parchment paper (optional)
food scale (optional)

Ingredients

2 pounds plum tomatoes Roma, San Marzano-style, paste variety, or Juliet cherry tomatoes
1 tablespoon olive oil
4 whole garlic cloves, peeled
2-3 fresh thyme sprigs
1 shallot, peeled
1 teaspoon sherry vinegar
½ teaspoon honey
½ teaspoon Diamond Crystal kosher salt
freshly ground pepper

Instructions

Preheat the oven to 300℉.
Line the rimmed baking sheet with parchment paper.
Rinse and cut the tomatoes in half lengthwise and spread them across the rimmed baking sheet.
Add the shallot, garlic cloves, and thyme sprigs to the pan.
Drizzle the olive oil over the ingredients. Mix and spread everything evenly on the baking sheet. Tuck the herbs and shallot in the center of the baking sheet to prevent scorching.
Roast the tomatoes until they are dry, wrinkled, and the excess liquid has evaporated. About 2 hours for Juliet or NatureSweet Cherub tomatoes, up to 5 hours for Roma or San Marzano-style tomatoes. Check at the 2-hour mark and every 30 to 45 minutes after that, if needed.
Transfer them to the food processor bowl fitted with the S blade. Add the sherry vinegar, honey, kosher salt, and freshly ground pepper. Process for 60-90 seconds until smooth.
Let the paste cool to room temperature before portioning and storing.

Notes

What Tomatoes To Use:

Juliet Cherry Tomatoes (Garden): My first choice. A small oblong cherry tomato shaped like a miniature plum tomato. They are good raw or cooked, low in water, and incredibly prolific in the garden. Roasting time is about 2 hours.
NatureSweet Cherub Tomatoes (Store-Bought): The closest store-bought match to the Juliet. Small, oblong, and similarly meaty. Available year-round at Walmart, Target, Costco, and most major grocery stores. Expect a similar 2-hour roasting time.
Roma Tomatoes (Garden, Store-Bought): A reliable option when the garden is done, and Cherub tomatoes are not available. Roma tomatoes are larger than Juliet or Cherub varieties, so budget closer to 4-5 hours of roasting time. They are widely available at every grocery store and still produce a rich, flavorful paste.
San Marzano-Style Tomatoes (Garden): Another excellent paste tomato from the garden, but similar in size to Roma. Plan for up to 5 hours in the oven.

Storage Information:

Refrigerator: Store cooled paste in a sealed container for up to 1 week.

Freezer: Portion into 1 to 4-ounce amounts in freezer-safe bags or containers. Label with the date and portion size. Use within 12 months for the best flavor.

Using frozen: No need to thaw for most applications. Drop frozen portions directly into a hot pan or simmering pot, and they will melt in quickly.

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