Tomato paste is a fundamental ingredient in many dishes, from stews and sauces to soups and casseroles. While store-bought tomato paste is widely available, crafting your own using a blender is not only straightforward, but it also grants you complete control over the ingredients and flavor profile. In this article, we’ll delve into the art of crafting tomato paste with a blender.
How To Make Tomato Paste With Blender
Ingredients
- 4-6 ripe tomatoes, peeled and seeded
- 2 tablespoons of extra-virgin olive oil
Instructions
- Begin by preparing the tomatoes by peeling and seeding them. Cut them into smaller pieces and add them to your blender.
- Blend the tomatoes until they are smooth and pureed.
- Next, heat the olive oil in a saucepan over medium heat. Add the pureed tomatoes to the pan and let them cook for about 30 minutes, stirring occasionally.
- As the tomatoes cook, they will start to reduce and thicken. Keep cooking until they reach your desired consistency.
- Season the tomato paste with a pinch of salt to taste.
- Tomato paste juice is made!
Notes
- The key to making great tomato paste is to start with ripe, juicy tomatoes. Look for firm, deep red tomatoes with a smooth skin and minimal blemishes. When you cut into the tomato, it should be firm, but juicy and seed-filled.
- Once you have your ripe tomatoes, peel them by scoring the skin with a sharp knife and then blanching them in boiling water for 30-60 seconds. This will make it easy to peel the skin off. Then, chop the tomatoes into small pieces and remove the seeds.
- Place the chopped tomatoes in a saucepan and cook them over low heat for about 30 minutes, stirring occasionally, until the tomatoes have broken down into a soft puree. This will help to intensify the flavor and reduce the water content of the tomatoes, making the paste thicker and more concentrated.
- Once the tomatoes are fully cooked, transfer them to your blender and blend until smooth. If the tomato paste is too thick, you can add a small amount of water to help it blend more easily.
Complete Recipe
How to make tomato paste with a blender
1
servings150
kcal30
minutesIngredients
Begin by preparing the tomatoes by peeling and seeding them. Cut them into smaller pieces and add them to your blender.
Blend the tomatoes until they are smooth and pureed.
Next, heat the olive oil in a saucepan over medium heat. Add the pureed tomatoes to the pan and let them cook for about 30 minutes, stirring occasionally.
As the tomatoes cook, they will start to reduce and thicken. Keep cooking until they reach your desired consistency.
Season the tomato paste with a pinch of salt to taste.
Nutritional information
Notes
- The key to making great tomato paste is to start with ripe, juicy tomatoes. Look for firm, deep red tomatoes with a smooth skin and minimal blemishes. When you cut into the tomato, it should be firm, but juicy and seed-filled.
- Once you have your ripe tomatoes, peel them by scoring the skin with a sharp knife and then blanching them in boiling water for 30-60 seconds. This will make it easy to peel the skin off. Then, chop the tomatoes into small pieces and remove the seeds.
- Place the chopped tomatoes in a saucepan and cook them over low heat for about 30 minutes, stirring occasionally, until the tomatoes have broken down into a soft puree. This will help to intensify the flavor and reduce the water content of the tomatoes, making the paste thicker and more concentrated.
- Once the tomatoes are fully cooked, transfer them to your blender and blend until smooth. If the tomato paste is too thick, you can add a small amount of water to help it blend more easily.
How to store
Tomato paste should to an airtight container and refrigerated promptly. The cool temperature of the fridge will slow down the spoilage process and prevent the growth of harmful bacteria. Additionally, the airtight container will keep the paste fresh by preventing air from getting in and causing the paste to dry out.
Tomato paste can also be stored in the freezer for an extended period. It is best to divide the paste into small portions and store them in separate containers or freezer-safe bags. Label the containers with the date of storage to keep track of the paste’s freshness. The paste will keep for up to six months in the freezer, providing an excellent alternative to wasting excess paste.
