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How to Make Tomato Paste

How to Make Tomato Paste: The Rich 3-Ingredient Way

Learn how to make tomato paste using fresh Roma tomatoes for a rich flavor. A simple three-ingredient recipe that elevates your dishes.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 4 cups
Course: Best of 2025
Cuisine: Italian
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tomato Paste
  • 8 pounds Roma Tomatoes Fresh for rich, concentrated flavor
  • 2 tablespoons Olive Oil Can be substituted with neutral oil
  • 1 leaf Bay Leaf Optional, but recommended for flavor boost
For Storage
  • 1 set Sterilized Jars For canning to ensure longevity
  • 1 set Ice Cube Trays For freezing individual portions

Equipment

  • Large Pot
  • Food mill
  • Ice cube trays
  • Sterilized jars

Method
 

Step-by-Step Instructions
  1. Wash 8 pounds of fresh Roma tomatoes under cold water and chop them into quarters.
  2. In a large pot, heat 2 tablespoons of olive oil over medium heat, add tomatoes, and simmer for 20-30 minutes.
  3. Puree the softened tomatoes using a food mill or a blender.
  4. Return the puree to the pot, add 1 bay leaf, and simmer on low for 1.5 to 2 hours.
  5. Store the thickened paste in sterilized jars or transfer to ice cube trays for freezing.

Nutrition

Serving: 1cupCalories: 100kcalCarbohydrates: 10gProtein: 2gFat: 5gSaturated Fat: 0.5gMonounsaturated Fat: 4gSodium: 5mgPotassium: 500mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 20mgCalcium: 30mgIron: 1mg

Notes

Choose Roma tomatoes for less moisture, monitor heating to prevent burning, and ensure proper canning techniques for storage.

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