This recipe transforms ripe tomatoes into a luscious, concentrated paste brimming with robust flavor. Fresh tomatoes are processed into a smooth pulp and reduced to a dense, vibrant delight. Enhanced with lemon juice, the resulting paste is a versatile pantry treasure perfect for intensifying the taste of any savory dish.

Jump to Recipe

I love sharing my canning adventures, and making tomato paste this way is one of my fav recipes. It all starts with 20 lbs fresh, ripe tomatoes, with Roma or plum being the best choices.

I gently wash them and cook them down so that they become a thick, concentrated paste that adds so much flavor to my dishes. I then add bottled lemon juice (2 tablespoons per quart jar or 1 tablespoon per pint jar) to preserve the acidity and quality, along with about 1 teaspoon of salt per quart jar if I feel like it.

This method is pretty similar to other canning techniques I tried in my journey from canning tomatoes for beginners to pressure canning recipes. The nutritional intacts remain strong since its homemade, and its super convenient to store in my pantry without taking up too much space.

I love how every spoonful bursts with flavor and history from every can.

Why I Like this Recipe

I like this recipe because it lets me use up tons of fresh tomatoes into something that really packs a flavor punch. I also appreciate that even though it takes a bit of work like peeling, chopping, and simmering, the results are totally worth it since I can control the taste by adding just the right amount of lemon juice and salt. Another reason is that making my own tomato paste helps reduce food waste; I feel pretty good knowing I’m preserving tomatoes so they don’t go bad. Plus, there’s something super satisfying about canning and using a traditional method that makes me feel connected to how people cooked way back then, even if I mess up a step here and there.

Ingredients

Print Recipe (No Advertisments)

Tomatoes are fibery, vitamin-rich and naturally sweet with slight tangy hints.
They provide essential nutrients, boosting fiber intake while keeping calories low.
Lemon juice adds a sour zest that naturally helps preserve the tomatoes.
It contributes vitamin C and brightens the overall flavor profile.
Salt enhances savory notes when used sparingly, perfect for taste adjustin.
These ingredients combine to create a balanced homemade tomato paste ready for canning.
Fresh tomatoes provide a natural, real flavor not found in storebought paste.
The slight acidity from lemon balances the richness, making the paste versatile.
Always use quality, ripe tomatoes for best flavor and a satisfying result.

Ingredient Quantities

20 lbs fresh, ripe tomatoes (Roma or plum are best)

Bottled lemon juice (use 2 tablespoons per quart jar or 1 tablespoon per pint jar)

Optional salt (about 1 teaspoon per quart jar, adjust to taste)

How to Make this

Print Recipe (No Advertisments)

1. Wash your tomatoes thoroughly and remove any stems or damaged spots.

2. Blanch the tomatoes by scoring a small X on their bottoms, then drop them into boiling water for about 60 seconds and transfer them immediately to an ice bath.

3. Peel off the skin while they are still warm and then cut the tomatoes in half to remove most of the seeds.

4. Roughly chop the peeled tomatoes into smaller pieces and throw them in a large pot.

5. Bring the tomatoes to a simmer over medium heat, stirring often to help break them down and let the extra water evaporate.

6. Pass the softened tomatoes through a food mill (or blend and strain them if you dont have one) to get a smooth thick pulp.

7. Return the pulp to the pot and continue simmering until it reduces to a thick paste, stirring occasionally so it doesnt stick to the bottom.

8. While your paste is reducing, sterilize your jars and lids by placing them in boiling water for 10 minutes.

9. Add 2 tablespoons of bottled lemon juice to each quart jar (or 1 tablespoon per pint jar) and a pinch of salt to taste if you like.

10. Carefully ladle the hot tomato paste into the jars, leaving about 1/4 inch headspace, wipe the rims clean and then process the jars in a boiling water canner for 35 minutes for quart jars (adjust as needed for pint jars).

Equipment Needed

1. A colander or bowl to wash your tomatoes
2. A sharp knife and a cutting board for scoring, peeling and chopping
3. A large pot to boil water for blanching and to simmer the tomatoes
4. A bowl filled with ice water for the ice bath
5. A food mill or a blender with a strainer to puree your tomatoes
6. A ladle to transfer the hot paste into jars
7. Sterilized jars and lids for storing the final paste
8. A pot used as a water bath canner for processing the jars

FAQ

Q: What tomatoes work best for making tomato paste?

A: You should use fresh, ripe Roma or plum tomatoes since they have less water and yield a thicker paste.

Q: Is it really necessary to add bottled lemon juice?

A: Yes, its important for safe canning. Use 2 tablespoons per quart jar or 1 tablespoon per pint jar to help preserve the tomatoes.

Q: Can I add salt to my tomato paste?

A: Sure, add about 1 teaspoon per quart jar if you like a little extra flavor, but you can adjust it based on your taste.

Q: How do I know when the tomato paste is ready to can?

A: Once the mixture has thickened considerably and most of the water has evaporated, its good to go so you can fill your jars.

Q: How should I store my canned tomato paste?

A: Keep your jars in a cool, dark spot. When unopened, they can last for about a year, but once opened, use it quickly.

How To Make & Can Tomato Paste Recipe Substitutions and Variations

Instead of using fresh tomatoes, you could try using canned whole peeled tomatoes. Just drain them a bit and adjust the liquid since they have extra juice.
If you dont have bottled lemon juice, white vinegar or even a solution of citric acid can work too. Just be careful to use the right amount so that the acidity is balanced.
For salt, if you’re low on table salt, sea salt or kosher salt can be used. Just remember that their sizes vary so you might need to tweak the measurement a little.

Pro Tips

1. When you’re blanching the tomatoes, make sure you don’t leave them in the boiling water too long. Over-blanching can make the skin fall off too easily and leave the flesh mushy, so keep that timer close.
2. If you’re using a blender instead of a food mill, strain the blended tomatoes really well. Sometimes there are still bits of seeds and skin left that can alter the texture of your paste.
3. Keep a close eye on your pot when reducing the tomatoes. The paste can stick or burn if you let it go unattended; stirring frequently is key, even if it seems like extra work.
4. When filling the jars, check the headspace and make sure it’s even. Too much paste and you won’t get a proper seal and too little might risk air pockets—both can affect the canning process.