Homemade Tomato Paste (2 Versions)

Homemade Tomato Paste

Prep Time: 20 - 30 minutes

Cook Time: 1 hour 55 minutes - 2 hours 30 minutes

Servings: 1 cup (8 oz) tomato paste (each)

Ingredients

Sumac heirloom tomato paste 

• 2 lbs heirloom tomatoes (I use the red variety for color)

• 3-4 sprigs thyme

• 1 tbsp sumac 

• Kosher salt

Sungold miso tomato paste 

• 2 lbs sungold tomatoes (or yellow cherry tomatoes)

• 1-2 tbsp miso

• 2-3 garlic cloves, smashed 

• 3-4 sprigs thyme 

Recipes

Sumac heirloom tomato paste 

1. Cut the heirloom tomatoes into large, 2-inch chunks. Place them in a large pot or dutch oven along with the thyme, sumac, and a large pinch of kosher salt.  

2. Bring to a boil over medium-high heat, stirring occasionally. Continue boiling the mixture for 10 minutes, until most of the juices are released from the tomatoes. Remove from the heat. 

3. Remove the thyme sprigs and carefully transfer the mixture to a high speed blender. Blend starting on low, then slowly increase the speed until the mixture is completely smooth. 

4. Return back to the pot and bring to a simmer over medium-low heat. You may need to decrease the heat if it is bubbling up too much. 

5. Cook the mixture for 45 minutes - 1 hour, stirring every now and then, until most of the moisture has evaporated and the tomato paste has thickened. You should be able to drag a spoon through the paste and it maintains its shape. Turn off the heat. 

6. Preheat the oven to 250 F. Line a baking sheet with parchment paper, then spread the tomato mixture evenly across the baking tray to form a thin layer. Bake for 1 hour - 1 ½ hours, stirring the mixture around the baking sheet every 20 - 25 minutes,  until the tomato paste has darkened and thickened. 

7. Allow the tomato paste to cool completely, then store in a sealable jar. 

8. Keep in the fridge for up to 2 weeks. 

Sungold miso tomato paste

1. Cut the sungold tomatoes in half. Place them in a large pot or dutch oven along with the garlic cloves and thyme.  

2. Bring to a boil over medium-high heat, stirring occasionally. Continue boiling the mixture for 10 minutes, until most of the juices are released from the tomatoes. Remove from the heat. 

3. Remove the thyme sprigs and carefully transfer the mixture to a high speed blender. Blend starting on low, then slowly increase the speed until the mixture is completely smooth. 

4. Return back to the pot and bring to a simmer over medium-low heat. You may need to decrease the heat if it is bubbling up too much. 

5. Cook the mixture for 45 minutes - 1 hour, stirring every now and then, until most of the moisture has evaporated and the tomato paste has thickened. You should be able to drag a spoon through the paste and it maintains its shape. Turn off the heat. 

6. Preheat the oven to 250 F. Line a baking sheet with parchment paper, then spread the tomato mixture evenly across the baking tray to form a thin layer. Bake for 1 hour - 1 ½ hours, stirring the mixture around the baking sheet every 20 - 25 minutes,  until the tomato paste has darkened and thickened. 

7. Scrape the tomato paste into a bowl and whisk 1 tbsp of miso into the paste. Add more miso based on your taste.

8. Allow the tomato paste to cool completely, then store in a sealable jar. 

9. Keep in the fridge for up to 2 weeks.