I used to shy away from recipes that called for tomato pasta as it tends to come in a can. But I knew there had to be an easy recipe out there so I turned to Google (well actually Ecosia).
So here it is, my take on a super easy tomato paste recipe! I ended up putting 1 tablespoon per cube in an ice cube tray and freezing them – that way when a recipe calls for tomato paste, I know exactly how much is per serving, and it will be very easy to defrost.
- Tons of tomatoes! I think I used about 8 because that’s all I bought – but you will need enough to fill a big soup pot (also, they reduce A LOT)
- Bring a big pot of water to a boil and drop each tomato in for about 30 seconds. Take them out and set aside until they are cool enough to handle.
- Pull the skin off and cut out the core, then put the tomatoes into your largest pot.
- Heat the tomatoes up over medium heat, the tomatoes will start to release their juices – scoop out the juices, as much as you can! I think when I did it with 8 tomatoes I took out over 2 cups of juices.
- Turn the heat up and bring the tomatoes to a boil, then reduce the heat to a simmer. Leave uncovered and cook for several hours stirring occasionally.
- At some point in the cooking process, use an immersion blender or regular blender to blend up the tomatoes so there are no large chunks left.
- After about 4 hours of cooking, your tomatoes should have reduced significantly. Keep cooking until the tomatoes have cooked down to a thick paste. For me it took about 5 hours.
- Freeze your tomato paste in an ice cube tray. Once they are frozen pop them out and put them in a container!