Making homemade tomato paste is a wonderful culinary endeavor that yields a rich and versatile ingredient. This concentrated tomato goodness can be used in countless recipes to enhance flavors and create depth. Its thick consistency and intense tomato flavor make it an ideal base for pasta sauces, stews, soups, and marinades. Tomato paste adds a robust and tangy dimension to dishes such as lasagna, chili, and meatballs. It serves as an excellent pizza sauce, spread over dough for a burst of tomato flavor. Additionally, it can be used as a flavor enhancer in salad dressings, dips, and condiments like ketchup or barbecue sauce. With its concentrated nature, a little bit of homemade tomato paste goes a long way, bringing a vibrant taste of summer’s ripe tomatoes to your favorite recipes all year round.
Tomato paste
Ingredients
- – 10 pounds 4.5 kg ripe tomatoes
- – 1 tablespoon salt adjust to taste
- – Olive oil optional
Instructions
- Prepare the tomatoes: Wash the tomatoes thoroughly and remove any stems or leaves. Cut the tomatoes into quarters or halves, depending on their size.
- Pressure cook the tomatoes: Place the tomato pieces in the Instant Pot and add the salt. Close the lid and make sure the pressure valve is set to the sealing position. Select the “Pressure Cook” or “Manual” setting and set the cooking time to 10 minutes at high pressure.
- Natural release: Once the cooking time is complete, allow the Instant Pot to release pressure naturally. This can take about 10 to 15 minutes. Then carefully open the lid.
- Blend the tomatoes: Use an immersion blender or transfer the cooked tomatoes to a blender or food processor. Blend until you have a smooth puree.
- Reduce the tomato puree: Return the puree to the Instant Pot and select the “Sauté” function. Cook the puree, stirring frequently, until it reduces to a thick paste-like consistency. This can take around 1 to 2 hours. Be sure to keep an eye on it and adjust the heat if needed to prevent burning.
- Optional: If you prefer a smoother texture, you can blend the cooked tomato paste again with an immersion blender or in a regular blender.
- Store the tomato paste: Once the tomato paste has reached the desired consistency, let it cool completely. Transfer the paste to clean, sterilized jars and store them in the refrigerator for up to a week or freeze them for longer storage. If you plan to freeze the tomato paste, leave some headspace in the jars to allow for expansion.
- Optional: Before storing, you can pour a thin layer of olive oil over the top of each jar to help preserve the tomato paste and prevent it from drying out.
