An EASY way to make homemade TOMATO PASTE!

[@karend8575]

For those of us who do not have a dehydrator, and no intention of ever getting one…this is great! Thanks!

[@lightgiver7311]

Not in my budget.

[@MAL1GNANT]

@@lightgiver7311 it's $100 man. but a freeze dryer is more worth it

[@Sammiejammie521]

It would take forever anyway!

[@Makchoufstory]

Exactly 💯

[@nadou760]

To take water from the tomatoes purré just let it on low fire till it thicken kije on the vid.

[@atlasatlantis8447]

Just a tip; only cook the tomatoes for about 20 minutes until they release alot of water. Then strain the water. Gently blend after staining the water away. And you end up with Tomatoe puree. Slowing cooking this puree down will give you Tomato pasta. If you really want to get fancy, make the Tomato puree, and sundry the puree until it become a paste. This is how Italian Tomato Paste is made. It will taste even better.

[@Gorguruga]

So you don't need to put them in the oven for 8 hours? Can the whole process be done using only the stove?

[@jessicapearson9479]

It can. But it would take about 48 hours or more to get it into a paste consistancy. You would need to leave the liquid in though as that would help breakdown the skins and the rest if the tomatoes. You'll want to make sure that if you do not have a blender you remove all seeds. The sundring method actually take about the same time as the oven method. However, if it is over 95 degrees is can shorten the time significantly!! Just make sure to cover with a fine clear mesh to keep the bugs out! I prefer the sundring method as you can use the over to bake your food while you use the stovetop to process and can your harvest.

[@kristihicks3170]

That looked like an aluminum pan, do the tomatoes not react with the aluminum and leave a funny taste?

[@karencooper1980]

Can a glass baking dish be used?

[@CraftAmundous]

I was wondering about all that cooking time. I would have used a dehydrator in order to preserve the intricate flavors.

[@Shinetimeart]

İm my country after blending the pure we put salt and a little bit bicarbonate and dry it in sun. You put it to a sunny place covering it with a very thin see-trough cloth and stir it ones a day till it becomes a thick paste… its healthier and you don’t spend so much electricity. Its also tastes better… has a unique taste that comes from the sun. And you don’t need to store it in the fridge. Cover it with olive oil and enjoy till next season.

[@MGS.037]

Nice, and you country is?

[@Shinetimeart]

@@MGS.037 Turkey

[@You-to-be]

How does that make it healthier? Stop talking nonsense. Drying with an oven or using sun doesn't make sun healthier.

[@zeynep1198]

@@MGS.037ı think country is Türkiye (Turkey) because my mom doing like that too

[@sikakesse5389]

Wow I will try this thanks for sharing

[@kate-br3be]

For everyone asking about canning the paste.... My Ball canning book says to water bath can 1/2 pints for 40 min. You need to add lemon juice or citric acid if canning. Per 12LBS of tomatoes, add 1/4 cup bottled lemon juice or 1 tsp citric acid

[@marlelarmarlelar9547]

I never would have thought of drying it out in the oven, it probably gives a richer taste than a dehydrator.

[@tongueincheek99]

While I have no access to paste tomatoes, I thoroughly enjoyed your video. You have a very clear way of explaining your method and the results looked wonderful! Thank you for posting this.

[@markellis9967]

Roma tomatoes are paste tomatoes.

[@tongueincheek99]

@@markellis9967 sorry, I wasn't very clear. I meant "access to home grown paste or roma tomatoes." The ones in the grocery stores are hard as a rock. Buying in bulk at farmers' markets where I live is cost prohibitive for making tomato paste. Honestly, I probably couldn't tell the difference between canned and freshly homemade. I just really like the creative process of cooking.

[@waynehoffman456]

This is GREAT! We were making sauce our first year. We ended up with a bunch of skin and seed solids that didn’t go into our sauce. We took all that pulpy stuff and loaded it into our dehydrator with some basil leaves and dehydrated it until crispy. Then we ground that into a fine powder. This powder we use to thicken soups and sauces as well as adding it into a bit of water for tomato paste. The powder is shelf stable and sits in a jar in the cabinet like any other spice. I will have to try this method though as it seems to probably add much more flavor from a “roasted” tomato. This is GREAT! Thank you!

[@timothy9472]

Excellent instructional video! Straight to the point, covering all important details.

[@cameranbarbieux2802]

That was really smart to freeze them into “blobs”! I just saved a very large banquet pan full of tomato slices from getting dumped out and was looking for a method to preserve them. Thanks a ton!

[@cindys.w.8566]

You can speed up the cooking by freezing those tomatoes as they ripen and when you are ready to make paste or sauce the pink'ish clean liquid will be in the bag when defrosted. Not much squeezing will be needed. Be sure to set the frozen bags in a cooler and expect condensation to build around the outside of what ever you use to defrost the tomato bags in. Place in the tub or large sink till defrosted which can take 1 to 3 days depending on the size of the batch frozen. This was a game changer for me years ago. I will never not freeze my sauce tomatoes again and be in a hurry to can or make paste in the heat of the summer.

[@lorioakley903]

Cindy, thanks for posting this. I stumbled across this method several years ago and actually had to add juice back into my sauce as it was too dry!

[@debnelson6661]

Brilliant idea! Sure is way way easier than the way my dad taught me. You have converted me. Thank you so much.

[@hp-cs7mx]

Plus, the clear(ish) liquid has a wonderful tomato flavour, so worth keeping.

[@sharisesimmons164]

Using a dehydrator is so much easier! I just throw the cut tomatoes on the dehydrator until they are just moist/pastey like. Then blend them up with salt or what ever else you want to add. This way makes it so you can still do other things and not worry about burning your tomatoes. Works wonderful.

[@brucetidwell7715]

I was thinking about that. I just finished making a dehydrator full of dried tomatoes and I was thinking that might be a good shortcut.

[@prayeropensdoor1050]

Brilliant! Much better idea….👍🏻🇨🇦

[@krankywitch]

I use a dehydrator too, but, I roast the tomatoes for an hour first to evaporate a lot of the moisture - i cut them in half lengthways and put them cut size down. Then I let them cool, puree in a blender, and spread the mix on my fruit leather trays. I check every hour or so because the edges dry faster. Some batches I roast whole bulbs of garlic and whole onions with the tomatoes and blend it all together - I use those to make a quick pasta sauce. We call it Lazy Cook’s Paste because there’s nothing else to add except fresh herbs and stock 😊

[@davidbrooks1398]

A dehydrator is not an option when you have 100+ lbs of tomatoes to process per week.

[@Barbie.Boo1961]

Thanks for the information, I just bought my first dehydrator., I use a lot of tomato paste

[@LChalifoux]

One tip I've learned the hard way: As the volume of liquid decreases, lower the temperature to keep it at the same level of simmering! At least, this is true on my electric stove. Actually, I've found this applies to just about any liquid-y thing you're cooking on top of the stove. 😎

[@UpandSprout]

I’ve been a chef for ten years but couldn’t put words to that. Thank you.

[@LChalifoux]

@@UpandSprout Thank you for confirming my observations - you made my day! 😊

[@DW-gh1ov]

Wow I may have never realized that if you hadn’t shared it. Thanks LC 🍅 👍

[@chrismachado8664]

The poke a hole on the tomato should be spread for everyone to know, that’s a really good one, thank you.

[@brucetidwell7715]

I tried making tomato paste one time. I don't remember how many pounds of tomatoes I started with to get, maybe, a cup of paste, after hours of work. I didn't know you could leave the skins on, so I blanched, peeled, and seeded all of the tomatoes. In the end, I thought it tasted pretty much the same as the store bought kind. However, freezing it in portions is a great idea! Now, I buy the giant sized cans at the international market, portion it out and freeze it. So convenient! And there is no extra half can to sit in the refrigerator and get crusty and moldy.

[@adararelgnel2695]

In my country it's nearly impossible to find tomato paste or sauce without added sugar. So... for health reasons, making your own tomato paste is a great idea.

[@loulouki]

Most tomato pas te come from some big factory nowadays and are mixed with thikening agent, colorants and sugar for extra profit, it's pretty bad..

[@brucetidwell7715]

@@loulouki The kind I get at the international market is imported from Italy and doesn't have anything in it besides tomatoes, maybe some salt but I don't think so. I'm certain there is no sugar or chemicals.

[@terber12392]

Followed your directions and made my first tomato paste. It is so delicious, and it was easy. Thank you!

[@wholefedhomestead]

Glad to hear that, thanks!

[@kidathi]

I achieved the same over charcoals using a pot before blending the sauce. It was purely accidental but an amazing one, i think the trick is blanching the tomatoes to remove the skins and try and remove the extra moisture they you squeezed them. The resulting sauce is so dynamic as it can be used for pizza, regular meat dishes , pasta and even as a base for bbq sauces. Adding a little vinegar helps it last longer as well.

[@spontaneousqueef1655]

mate you are a freaking legend, that's actually 2 recipes in one, instead of using an enamel pan and backing it that would make a great pasta sauce

[@erikriza7165]

my grandmother cooked the tomatoes down until she could roll the pulp into a ball. Then she put them on a screen to sun dry. then she hung them in the basement in a bag. when she made pasta, she would just mix some of the tomato balls with water.

[@_rob_.]

Screen shot your reply... I'm saving it to my... GOTTA TRY THIS folder. I'm 64, old south family, and never heard any of my grandparents or my mother talking about doing that. THANKS for that reply. Definitely going to try it. I'm thinking cheese cloth for the "bag".

[@erikriza7165]

@@_rob_. my sister tried it, and she spent many hours and a lot of tomatoes and ended up with enough to make one dinner. But that was why they had summer kitchens. My grandmother did. They cooked billions of tomatoes every day all summer long.

[@erikriza7165]

She swiched to Contadina as soon as it was invented

[@theaerogardenhomestead]

I like to can mine in 4oz jars. Just about the right size for us, no potential for freezer burn, and doesn't take up any precious freezer space. I need another freezer, lol. As someone else mentioned, it really does help to strain off or ladle off the excess liquid that is initially released, to make the time go a lot faster. I can that as well. Nothing goes to waste. Your tomato paste looked really good. Thanks for sharing.

[@wholefedhomestead]

I like all that flavor from the liquid to stay in the paste 👍🏻

[@jeannedivincenzo9305]

The old fashioned way is the best way And this is the best way. Because it’s old fashioned. My nonna did it like this always much healthier and definitely worth it. Thank you for the video

[@bethsands7665]

Wow, that is a lot of work . Nice product ! Beautiful frozen little blob !

[@Senyin]

We had a crazy amount of cherry tomatoes grow this year. We tossed 4 bags into the freezer and had no idea what to do with them other then tomato soup. I am going to try this!

[@sherilburdine2331]

I’ve never done this with my tomatoes before. Thank you so much for sharing the process! 😊

[@patriciasummers8881]

This is exactly what I was looking for. The approximate measurements and the oven temp were what I was lacking. And your tips are great! Thank you so much! Dehydrators don’t hold enough to be worthwhile in my opinion. I like the oven part cause I can check it and stir it and know that bugs aren’t getting in it. 🤨 And I used to partition the canned paste out onto parchment paper and store it in the freezer so I def love that idea. I have lots of canned tomatoes and want to make pizza sauce so I can use the tomatoes I’ve already canned and make some paste to add to some regular and have all the pizza sauce I need! Great! Thanks again!

[@Redberryfarm888]

Great upload ~ THANK YOU! Making this now, and I have four glass 9x13 or so (various sizes) baking dishes on two oven racks going with a timer on... after 30 years of canning... I can finally make my own good tomato paste!!! 😍

[@lynnc6229]

Loved that they are frozen into tablespoon balls. I mostly followed the recipe, instead of letting the juice reduce down and lose it I strained it out and now have yummy fresh tomato juice to make bloody marry mix with and the wonderful paste. I saved the best seeds for planting next year. too. It is also an amazing way to use a lot of tomatoes at the end of the growing season.

[@dabmasters5250]

Siimple, straightforward, yet very informative and easy to follow . Gold gem channel subscribed !

[@wholefedhomestead]

Awesome, thank you! 🥰

[@janeababe]

These are the recipes that I absolutely love. I bet the slow cook and roast, helps enhance the end result flavour. 😋 I’m sure there are shorter versions, but I bet they don’t have that desired flavour. 😉. I’ll definitely give this a go. Thank you ☺️

[@wholefedhomestead]

You nailed it! It’s so delicious!

[@jleighblue]

Lots of fantastic info here! Last year, I froze my paste, but perhaps I'll try freezing in spheres this year! Since the gel, which holds the seeds, contains vast amounts of that delicious tomato flavor, I'd probably not get rid of it, and just spend longer letting things cook down.

[@sylviel135]

Thank you , very good video ! , I read someone said to freeze tomatoes before, makes the process easier , but I prefer your way , tomatoes especially, loose to much flavors after being frozen even a short time . Good job!!

[@wholefedhomestead]

Thanks! And I agree!

[@noelwest8234]

@@wholefedhomestead This will be the first time for me to make tomato paste, so I think I will stick with your receipt.

[@smas3256]

Thank you. This is worth the time. I know how I grew the tomatoes. So many details. Can't go wrong. I've subscribed.

[@leopardwoman38]

Great idea on using the scoop to portion out the paste to freeze! 👍👍👍😀

[@qualityassurance9523]

perfect video no obnoxious music and / or endless chatter thank you so much do you ever can the paste?

[@wholefedhomestead]

Thanks! I don’t can this recipe, no… it’s not a safe canning recipe. 👍🏻

[@northshoregirl72]

Wonderful video, I'm going to do this with my bell pepper glut! I am allergic to tomatoes but love the complexity that paste adds to dishes. I once found pepper paste (not harissa) and it was marvellous but haven't been able to find it since, now I can make my own paste. Thank you!!

[@wholefedhomestead]

Ooh I bet that will taste amazing! I think I need to try that too sometime!

[@singing3495]

To safely blend hot liquids in a blender - fill the blender only about 2/3 full. Remove the center of the blender lid and place the lid on top of the blender. Put a heavy dishtowel over the hole in the lid and hold it down around the edge of the lid while you turn the blender on. Leaving the hole in the lid open allows air to escape without exploding, and the towel holds in any splatters that might come up. But I find letting air out keeps splatters to a minimum.

[@skyking4501]

This was awesome!!! I love making as much home made “anything” as I can.

[@SyarifaAPutri]

Finally i found a well-explained tomato paste tutorial! I love italian dish (pasta, pizza, lasagna, etc) but tomato paste or tomato puree in here lil bit pricey. Yes we have instant bolognese sauce in here with better price but the taste isn’t satisfy my tastebud 😂 will try this tutorial soon!

[@JackJackKcajify]

Good choice using Roma tomatoes !! those are my favorite as well ! they taste better than any other tomatoes kind for some reason. Perfect amount of sweetness and flavor and minimal bad acidity !! I use roma tomatoes for everything have never went back to the other kind !

[@gaeromi]

This is SO amazing and satisfying to watch the richness of a homemade paste like wow Def trying this out. Thank u for the recipe & the precious tips

[@christinamiller381]

I have found that if I can my tomatoes for chili or soup and then add tomatoes that I have dehydrated or freeze-dried and with it all together in my ninja I get nice thick sauce like I would if I was using tomato paste

[@Murlockingqc]

Thank you, you explained everything perfectly and the visualization was great and instructive !

[@pacificdream690]

I bet roasting them first would be awesome

[@AliceRobinson-r1q]

Thank you for your recipes. Definitely a 10!

[@wholefedhomestead]

Thanks!

[@michelemiller5391]

Exactly what I was looking for. Sooo many tomatoes this year. Thank you!

[@fullmindstorm]

Those were some beautiful organic tomatoes.

[@mandylavida]

That is brilliant! Will now have to wait until next year as I have already processed all my toms, but will definitely be doing this. Thank you.

[@alyssabeale1095]

So easy!! Looks like you can do the paste and sauce at the same time

[@yarnprepper]

This was an AWESOME video! Make more, you’re a natural 🥰

[@wholefedhomestead]

Aww shucks, thanks!

[@zaviahopethomas-woundedsou9848]

I think I want to try this with my tomato soup base!

[@andreasmith5490]

I use a roaster for larger batches. Only wish roaster makers would make a stainless steel insert instead of a teflon.😊

[@sharonanderson346]

Best recipe ever! Thank you!

[@wholefedhomestead]

You are so welcome!

[@caseypickard7360]

This is seriously such a helpful video! Thank you, Crystal!!!

[@kimberlyrekrut4593]

Have you ever tried the initial cooking in a slow cooker? Just wondering if it would work like when I make apple butter.

[@wholefedhomestead]

I haven’t for this, no

[@suewiley1422]

I have made tomato ketchupin a slow cooker, you could easily do this too. It did take overnight with the lid off.

[@spacechimp4039]

I've cooked down homemade catsup in a crockpot. Worked great!

[@sharonsalyer4912]

I've done mine in the crockpot. Just stir it every so often and I leave the lid open a bit by keeping a wooden spoon in the crockpot.

[@ruthjohnson1001]

Interesting, how long do it take by slow cooker?

[@GrowCookPreserveWithKellyDawn]

This looks amazing!

[@marysdecker]

I love this! And freezing them in the measurement is awesome!

[@bintlooda]

Thanks for sharing. I also loved @acrehomestead beckys way of just using dried tomato to thicken up stuff wkth tomato flavor just like the tomato paste .

[@pammiestewart1419]

My dehydrator is to small for all the tomatoes I have, so i do mine in the oven using parchment paper the lowest my oven goes is 150 so watch it i sprinkle seasoning pepper basil onion powder i have used parmasan cheese sprinkle this on top spray little olive oil little i like my tomatoes a little firmer they will harden up as they dry. YUMMERS

[@SelfLuvlee]

Wow, so simple! Thanks so much for sharing.

[@cpm9747]

I tried doing my paste last year using my dehydrator, and it just burnt the heck out of the whole test batch even at what I thought was a low setting. I may try again with a different setup after we get tomatoes later this year, but your method looks excellent.

[@AmandaRPatterson]

This looks awesome. Hopefully I will have enough paste tomatoes this season to give it a go!

[@stephandjuliaseden]

This was so satisfying! Can't wait to try this in the fall!

[@MAdrianaCatherine]

Fantastic video! I always wanted to know how to make my own paste. Will do this next year for sure.

[@NiteHunter13T]

If your grocery sells "Roma" tomatoes, they are paste tomatoes.

[@redwolfalpha4658]

Great recipe/Technique, thank you for sharing.

[@aggiekromah6254]

Thank you for sharing you method I will surely try it thanks again🤩🙏🏿🙏🏿❤️

[@elisahelligar1323]

Thank you for an excellent easy to follow recipe!

[@schublak]

Wonderful video. Thanks for sharing! I would prefer to use flat end wooden spatulas for all that scratchy work and metal taste. I will try your recipe.

[@urbangardenproject]

Great video and great explanation! I'm going to share this with my garden group.

[@wholefedhomestead]

Awesome! Thank you!

[@lmd2454]

Found your channel via Instagram! Great video! I hadn’t thought of doing it like that before, looks great!

[@TheCatFan21]

It's.... It's so beautiful 😭 awesome video!

[@helenmcclellan452]

Looks amazing! I am going to try this this year.

[@wholefedhomestead]

Thanks! Happy preserving!

[@AlanaLee-xv2qy]

What a great idea. If I end with tomatoes after all my other tomato ideas, I will try this.

[@mariebooze956]

looks yummy a bit of work for sure...i would make them into small discs so they don't take up so much room in the freezer

[@buckstarchaser2376]

That was a very well made tutorial. Thanks.

[@wholefedhomestead]

I appreciate that, thanks!

[@theresam567]

I got a whole 2 tomatoes this yr...yup. :/ They were San Marzano paste tomatoes. I usually can only find Roma paste tomatoes. Holy cow, what a difference. The San Marzano had that intense paste flavor I hadn't tasted since I was a kid. I stopped using paste like 30yrs ago because it was expensive, then didn't make my own sauce anymore. 1-2 ppl, decent jar sauces out there so... If I ever get more than 2 tomatoes, I'll make sauce again.

[@PearlSanborn]

This is such a great idea! Thanks for sharing!

[@euniceolawoyin1041]

This is a super content for 👍👍thanks for sharing this with us, I love this method too,well done ❤

[@DavidHernandez-lv7mj]

Awesome! Do you think that I can use a dehydrator instead of baking it?

[@wholefedhomestead]

Hmm, not sure. I don’t think it would turn out the same.

[@teaghanaltamore6134]

So informative and exactly what I needed to get started this year.

[@incanada83]

Thank you for sharing. Great content! 🥂💐

[@SamanthaBoooooooo]

Great video! Has anyone tried canning the tomato paste for pantry storage?

[@kate-br3be]

My ball canning book says to water bath for 40 min( for 1/2 pint) make sure to add citric acid or bottled lemon juice if canning, per 12LBS of tomatoes add 1/4 cup bottled lemon juice or 1 tsp citric acid

[@jamesconley6715]

This is a great video Please keep up the great work

[@wholefedhomestead]

Thank you! Will do!

[@MrBoromir123]

Nice job it looks great

[@wholefedhomestead]

Thanks!

[@debihuntsman9314]

What a great idea! Thanks for sharing! ❤❤

[@ashleyo7]

So I know cherry tomatoes won’t yield much, but I’m going to have quite a few cherry tomatoes soon once they turn red. I don’t like tomatoes but I like tomato paste etc for recipes. I’m thinking if I use all my cherry tomatoes and maybe throw in a few store bought tomatoes, that I can try and make this so they don’t just go to waste. (I was given the tomato plant so I just decided to plant it haha)

[@crabtrap]

i can save you a lot of time/energy and also usable for any variety of tomato. 1: grind your dehydrated tomatoes into a powder. 2; grind up your fresh tomatoes. 3: cook your fresh toma sauce to reduce moister while adding toma powder. powder rehydration will take about 30mins. add more if you need a thicker paste. no oven needed. but dehydrated toma is. TIP: ground eggplant is a great thickener too if you have a surplus

[@wholefedhomestead]

You won’t get the same rich flavor that this has.

[@QueenMary.A.L]

When your tomatoes release all that juice take a strainer and push down into your tomatoes and scope out the juice. I canned the juice for other recipes. Also you can can the tomato paste.

[@wholefedhomestead]

This is not a safe testing canning recipe. And I prefer to leave the juice and cook it down- lotta flavor in there.

[@brendaholiday555]

Excellent! Hope to try!

[@elenidemos]

Dehydrater is also good to remove extra liquid.

[@xaryuo]

can we use a dehydrator instead of the oven?

[@JubyMicheal]

I love this.❤

[@willowsverge3046]

Im guessing the spatula is RADA? It looks a lot like mine. Its awesome. Thanks for sharing this! 😊

[@wholefedhomestead]

Yes!! Looove Rada!!

[@willowsverge3046]

@@wholefedhomestead you have very good taste! Thats the best spatula for sure. Our church has sold it as a fundraiser for decades. I cant cook without it. My favorite is the tomato slicer. Especially on over ripe stuff. Absolute dream! Have a blessed weekend. 😊🙏🏻

[@mollystratton560]

This is perfect! Thank you!!

[@stephanieromero308]

Have you compared your paste to a freeze dried version for flavor?

[@shellygardner6410]

Holy crap, that is my moms lasagna pan. I always thought is was an old refrigerator evaporator pan that was repurposed. I never saw another one. LOL

[@JujubND]

This is such a well done video! Thank you

[@Claudiacanetet]

Love it!!! Thank you so much for sharing your recipe ♥️ really love it 😍

[@suewiley1422]

Such a great idea, thank you. 😊

[@pineywoods420]

Beautiful!

[@whatsleft100]

Great video ,i wonder if you could reduce it in a slow cooker ,instead of the oven for hours?

[@wholefedhomestead]

I think that might be too hot and tend to burn it… but I haven’t tried it.

[@kevinviel6177]

Great video. Why not use a heated stirring plate (PTFE coated magnets might be a no) and a vacuum system would seem cool. For the final step, have you used a dehydrator? Mine goes only to 175 or 185, but I imagine the cooking process in which we use the paste would cover the cooking? Thanks.