{Kitchen tips} Batch cooking: Tomato paste

We use a lot of tomato paste. We used to buy the big cans and then portion and freeze. Then I came across this recipe and decided to try and make it myself. So easy! Easy enough that I now make it about once a month. What is nice about this recipe is you can put the tomato liquid in while busy making dinner (so you use the same oven for 2 separate recipes) and then leave it in the hot oven overnight. Usually that is enough to dry it out completely. If you are scared it won't be, just keep it in a hot (on) oven for an extra hour. The recipe is easily doubled or halved, and works just as well for very small quantities. So you can make tomato paste even if you only have 4 or 5 tomatoes. Just season to taste. I have, in the past, also added a bit of fried garlic, rosemary, or other herbs, and have also added pureed sweet peppers. You can play around with the flavours and consistency!

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Homemade tomato paste

Zero sugar, LCHF

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Prep time:

Cook time:

  • 3kg ripe tomatoes
  • 1 tsp salt
  • 1 tsp citric acid

  1. Preheat your oven to 150ÂșC
  2. Quarter the tomatoes, add them plus the salt to a pot and cook over medium heat. Do not add any water, the tomatoes will cook in their own juices
  3. Once soft, push the tomatoes through a mess sieve. You want to collect the liquid and pulp, and discard the skin and seeds
  4. Stir in the citric acid
  5. Pour into a shallow baking pan. Split the liquid if the pan is too full
  6. Place in the oven and allow to heat. Stir every 10 min or so until the liquid has evaporated and you are left with a thick red paste. Dry even further until the paste darkens in colour. Then remove from the oven, cool down and divide into storage containers. Can be kept in the fridge for up to a week, or frozen for a few months