How to Make Homemade Tomato Paste?

Homemade tomato paste is one of the most essential flavor bases in traditional Turkish cuisine. Made without additives, it adds a natural aroma and vibrant color to dishes. Especially toward the end of summer, when tomatoes are abundant, many households prepare tomato paste to store for the winter. Although the process may seem labor-intensive, it is highly rewarding when done right.

Key factors such as tomato selection, preparation method, and storage play a crucial role in both the flavor and shelf life of the paste. With traditional techniques, it’s possible to achieve a rich, all-natural product that enhances your cooking.

What Types of Tomatoes Are Best for Making Paste?

The best tomatoes for making paste are fleshy and low in water content. Varieties like “Rio Grande” or seedless Çanakkale tomatoes are ideal, as they contain more pulp and less water, which makes the thickening process easier and more efficient.

It’s also important to choose tomatoes that are fully ripe and deep red. Underripe or green tomatoes may leave a bitter taste. Tomatoes that have ripened naturally in the sun are preferred for optimal flavor.

Traditional Methods of Making Tomato Paste

In traditional methods, tomatoes are washed thoroughly and roughly chopped without peeling. They are either cooked down first or directly passed through a strainer to separate the pulp from the juice. The resulting pulp is then sun-dried in large trays, stirred frequently to avoid spoilage and ensure even drying.

In some regions, stone mills are used to crush the tomatoes, preserving more nutrients and yielding a more intense taste. Salt is often added during the drying process both to enhance flavor and to extend shelf life.

Sun-Drying or Oven-Baking? Pros and Cons

There are two popular methods for reducing tomato pulp into paste: sun-drying and oven-baking. Sun-drying is the most natural and traditional method, though it takes longer and requires strict hygiene measures. The result is a darker, more aromatic paste.

Oven-baking is faster and more convenient, especially in urban homes. However, careful temperature control is required to avoid burning or uneven thickening. Both methods are effective depending on your environment and time constraints.

What Ingredients Are Needed to Make Homemade Paste?

The ingredients are simple: tomatoes, rock salt, and optionally a bit of olive oil. You’ll also need basic equipment like a sieve or food mill, large trays or baking dishes, a wooden spoon, and airtight jars for storage.

A clean, sanitary workspace and access to a sunny area or an adjustable oven are key for best results. With minimal tools and care, anyone can make flavorful, long-lasting tomato paste at home.

Tips to Extend the Shelf Life of Tomato Paste

To ensure long shelf life, the tomato paste should be poured into sterilized jars while still hot. These jars should be sealed immediately and ideally turned upside down to create a vacuum seal, minimizing exposure to air.

As an added protective layer, a small amount of olive oil can be poured over the paste to prevent mold. Store the jars in a cool, dry, and dark place. Once opened, they should be refrigerated and consumed within a few weeks.