Easy Homemade Tomato Paste Recipe

Conserve excess tomatoes with an easy, homemade tomato paste that can be made on the stovetop, in your oven, or in a slow cooker.

Keyword tomato paste, tomato sauce

Prep Time 25

Cook Time 4

Total Time 4 25

Servings 1 Tbsp. servings

Calories 27kcal

To strain out the seeds and skin, place a mesh strainer or food mill over a large pot on the stove (or over the crock of a slow cooker pot). Pour the tomato sauce into the strainer. Use a spoon or a spatula to press the tomato sauce through the strainer into the pot below.
Repeat with the remaining tomatoes.

Simmer over low heat, stirring often as it thickens. Reduce heat near the end to prevent burning.

Spread on a rimmed baking sheet and bake at 200–225°F (90–110°C). Stir every so often until it reaches the desired consistency.

Transfer the paste to clean jars or freeze in ice cube trays. Once frozen, move cubes to freezer bags for long-term storage.

Making your own tomato paste takes a bit of time, but it’s totally worth it. You can use it in soups, sauces, or to season ground beef for homemade tacos.
Yield: about 18 ounces, depending on the tomato variety and how much you reduce it.
Keep in the fridge for 7–10 days, or longer if it’s very concentrated.
For longer storage, freeze up to a year or can using proper acidification (add a bit of lemon juice or citric acid if needed).
For best freezer organization, use square ice cube trays—the cubes fit perfectly in bags and save a ton of space!
Optional: For extra sweetness, blend in a few chunks of red pepper or onion with the tomatoes before blending. Or, for a deeper flavor, sauté them briefly in olive oil before adding them to the purée.