Plum tomatoes work well for this recipe, but any variety of summer tomato can be used. Smaller tomatoes generally have a sweeter, lighter taste, while larger varieties have a richer flavor. For the most complex flavor to your paste, use several varieties of tomatoes. For a smoother paste, try seeding your tomatoes before finely chopping them. If you don’t have a food mill to separate out the skins and seeds, you can easily remove the skins by blanching your tomatoes. After skinning them, chop them up as you would normally, and either manually remove the seeds as you go along, or push the pulp through a fine-mesh strainer to remove the seeds. [2] X Research source
For the best flavor, use extra-virgin olive oil, though other grades of olive oil also work. If you don’t have olive oil, you can substitute with canola oil, or a flavorless vegetable oil.
The tomatoes may splatter when you add them to the pan or as they’re cooking. To avoid splattering, use a skillet with tall sides, or a pot. The amount of salt you add depends on your own taste. As a rule of thumb, add about 1⁄2 teaspoon (2. 5 mL) of salt for every 5 plum tomatoes or 2 beefsteak tomatoes. For a different flavor, you could also add 3 cloves of peeled, smashed garlic and 2 bay leaves to the tomatoes as they soften. Just make sure to use the tomato paste in recipes that complement the strong flavor of garlic. [5] X Research source For a unique flavor twist, you can skip the salt altogether and add 1 tablespoon (15 mL) of soy sauce instead. [6] X Research source
If necessary, transfer the pulpy tomatoes into a smaller or larger pan so that they are closer to 1 inch (2. 5 cm) deep in the pan.
Steam the tomatoes in the pan, but don’t allow them to boil or simmer. If you see bubbles beginning to surface, reduce the heat down to low.
Cook the tomato sauce evenly throughout before you puree it. There shouldn’t be cooked and uncooked parts blending together.
If desired, you could also use a large Dutch oven instead of a baking sheet. Just leave the lid off as you bake the tomatoes. Again, any olive oil will also work, as well as canola oil or a flavorless vegetable oil.
You can tell if the moisture is properly evaporating by seeing if the surface of the paste deepens in color. After 3 hours, check to see if it’s reached a thick, sauce-like state. If not, keep checking every 15-minutes to see if it’s done.
Check to see if your tomatoes reduced down properly to an even thicker paste. The color should be a deep brick red.
You don’t have to keep the jarred tomato paste in the refrigerator, but can store it at room temperature for up to 1 year or more. Reapply the olive oil between each use for keeping it fresh longer.
