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Homemade Tomato Paste
Instructions
I prepare the tomatoes by washing them under running water.
I cut them into large pieces, but in a way that makes them easy to grind.
I put the pieces into a chopper, or use an ordinary meat grinder.
I grind the pieces to make tomato juice. This amount yields 1.6 litres of juice.
I pour the juice into a suitable pot and set it over medium heat.
Once it comes to the boil, foam will start to collect, but I don't touch it yet.
You need to soften the tomato mass well over the heat, as it will then be easier to rub through a sieve. After about 20 minutes the heavier fraction starts to settle to the bottom and there is much less foam – that is exactly the moment to skim it off.
I set a sieve over an empty pot and pour the hot tomato mixture into it.
I pass the tomato together with its juice through the mesh of the sieve, rubbing the mass through and leaving the seeds and skins behind as waste.
The result is a perfect tomato juice made up of two fractions – a thick one and a clear liquid one.
Now I need to get rid of the liquid. Again I set a sieve over an empty pot, line it with 2 layers of cheesecloth and pour all the tomato juice into it.
I wait for the liquid part to seep down quickly and the volume of the tomato mass to decrease. I cover the sieve with a lid and put the whole setup in the refrigerator for a day.
As a result, a very thick paste is left on the cheesecloth.
And in the pot there is clear tomato juice. You can add a little salt to it and drink it straight away – it is very tasty and good for you (you won't buy juice like this in a shop).
I fill the compartments of an ice cube tray, or other small containers, with the tomato paste. I freeze the paste for half an hour. Then I transfer the paste cubes into a bag and put them back into the freezer, this time for long-term storage.
Weighing it gave the yield of the finished product – 163 g, and one cube weighs 12.5 g.
Storing the frozen paste in small portions is very convenient. It takes up little space, and you add the number of cubes you need while cooking to a hot pan with vegetables or pasta. If you want tomato juice, you simply dissolve 2 cubes in a glass of water. Homemade tomato paste, made with absolutely no thickeners or preservatives, will always come in handy for the cook.
Tips
- 1
TWO LAYERS OF CHEESECLOTH – the "secret" to separating the paste. Only the liquid fraction will seep through the cheesecloth; the thick part stays on top.
- 2
24 HOURS IN THE REFRIGERATOR – the "secret" to concentration. Over a day the juice drains away completely and the paste thickens without any boiling down.
- 3
AN ICE CUBE TRAY – the "secret" to portioning. At 12.5 g per cube it is easy to measure out, and you don't have to thaw the whole batch of paste.
- 4
DON'T POUR THE JUICE AWAY – zero waste. The clear tomato juice is tasty and good for you; you can drink it or use it for sauces. The same principle works in other kinds of tomato preserves for winter.
FAQ
Which tomatoes should I choose? +
Ideally, fleshy sweet varieties (Bull's Heart, Pink Giant, San Marzano) – more of the "thick" fraction and less water. Alternatives: "Slivka" (elongated and meaty) and "Mikado" (premium). Fresh tomatoes should be firm, with no green patches. Ripe ones should be as soft and fragrant as possible. Not suitable: cherry tomatoes (little flesh), green ones (sour) and overripe, spoiled ones. Seed brands such as Gavrish, Poisk and Aelita are reliable. For a "premium" result, use farm-grown, field tomatoes. Greenhouse tomatoes give less flesh. Any shape will do.
Can I make it without a freezer? +
Yes, you can. After draining off the liquid through the cheesecloth, transfer the paste into a sterile jar, boil it in a water bath for 10 minutes and seal the lid. It keeps in the refrigerator for up to 3 months. For longer storage, pasteurise it for 15 minutes for a 0.5 litre jar. Alternatives: spoon it into small silicone moulds. For "premium" storage, use vacuum bags filled with hot paste. Don't use plastic containers (they absorb odours). Sealed, sterile paste keeps for up to 6 months in a cupboard. Freezing is more convenient – no sterilising needed.
How long does the paste keep? +
In the freezer, as cubes in a bag, it keeps for up to 12 months. Once thawed, use it straight away. Label the jars or bags with the date it was made. Don't thaw and refreeze it, or it will lose its flavour. Thawed paste keeps for 3–4 days in the refrigerator. At room temperature, no more than 1 hour. It is best used within the first 6–8 months. One cube – 12.5 g = 1 tablespoon of concentrated paste. Two cubes per glass of water = tomato juice. Freeze it in small portions.
What do you serve the paste with? +
It is a base for sauces: for spaghetti, lasagne and pizza. For borscht and shchi – the "Russian" way to serve it. For a tomato gravy with buckwheat or rice. With fried potatoes. With pelmeni – instead of shop-bought ketchup. For vegetable stew. For shakshuka – the "Israeli" way. For meatballs or frikadelki. For braised meat – the "French" way. For pasta Bolognese – the Italian classic. For vegetable soup in the winter months. A versatile homemade addition for making sauces and gravies.
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