Garden Tomato Paste

"I make this every year with my surplus of plum tomatoes- you need to spend a few hours close to the stove, but it's worth it! Very handy to have in small amounts in the freezer."
photo by Chippie1 photo by Chippie1
photo by Chippie1
Ready In:
3hrs 30mins
4 Cups




  • Wash tomatoes and remove cores; coarsely chop- no need to peel.
  • In a large heavy saucepan, combine tomatoes with remaining ingredients.
  • Bring to a boil, reduce heat and simmer, covered, stirring occasionally, about 25-30 minutes or until all ingredients are soft.
  • Press through a foodmill (preferable) or sieve.
  • Return to a clean heavy saucepan and cook over very low heat for about 3 hours, stirring occasionally, until very thick.
  • May take a bit longer.
  • Cool and pack into ice cube trays.
  • Freeze and transfer to freezer bags.

Questions & Replies

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  1. I love this recipe! It takes a while to make, but it's soooooo yummy! Fills the house with a wonderful scent while it's cooking--way better than purchased tomato paste. I use 1 qt. jar of canned tomatoes in the winter when I don't have any fresh ones (the whole jar--juice and all). I make it into pizza sauce sometimes by not cooking it down quite so much (1.5 hours instead of 3) and adding 2-3 T. fresh chopped oregano and about 1 t. fresh thyme (or dried if I don't have fresh).
  2. This is awesome!! I've been looking for a good recipe for tomato past your years. I finally found one that works for me. Good luck in finding those ice cube trays. I just use the aluminum foil baking dishes that hold about 1-1/2 cup. After frozem, I pop them out of the dish, wrap them individually in plastic wrap, then store about 4 helpings in a 1 gallon storage bag.
  3. Made this over the weekend and it came out great! Definately a time consumer coring all those tomatoes :(, but was worth it! Didn't use the celery or carrots because I didn't have them and didn't feel like running to the market. But I did add 1 tsp. of Oregano as most of the recipes I make using tomato paste calls for is so I thought why not add it to the paste. Did the freezer method and worked out wonderfully. The picture I took was not the greatest, but I took it last night and probably shouldn't have used the flash. Great recipe, thanks for posting!



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