Tomato paste recipe

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Some recipes (chili) require tomato paste. I usually prepare 20 or so liters at once (when tomato is in season, which is usually September) and freeze it.


  • 5 lbs chopped plum tomatoes
  • ¼ cup extra-virgin olive oil plus 2 tbsp.
  • salt, to taste
How to Make It
  1. Heat ¼ cup of the oil in a skillet over medium heat. Add tomatoes. Season with salt. Bring to a boil. Cook, stirring, until very soft, about 8 minutes.
  2. Pass the tomatoes through the finest plate of a food mill. Push as much of the pulp through the sieve as possible and leave the seeds behind.
  3. Cook in slow cooker for 4 hours on low.
  4. Store sealed in an airtight container in the refrigerator for up to one month, or freeze, for up to 6 months.

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