Tomato paste adds depth and bite to almost every meal. However, store-bought cans are loaded with preservatives and food coloring.
They also don’t taste like much.
Learning how to can tomato paste is well worth the effort although you’ll need a lot of fresh tomatoes to get started.
But by following this simple recipe, you’ll have plenty of paste to spice up meals the whole family will enjoy.
Step-by-Step Guide to Canning Tomato Paste From Fresh Tomatoes
Tomato paste requires a few special ingredients and tools, so be sure to read all of the instructions before you get started. Here’s what you need to know.
Equipment Needed
- Water-based canner with lid
- Jars (I used 8-ounce jars)
- Lids
- Rings
- Can lifter
- Lid lifter
- Funnel
- Large stainless steel saucepan
- Potato masher
- Food mill
Ingredients
- 7 pounds Roma tomatoes
- 1/2 teaspoon citric acid
- 1/2 teaspoon salt
Step 1: Select Your Tomatoes
You’ll need plenty of tomatoes for this recipe, as you’ll boil them down to almost nothing to make a paste. Most recipes call for Roma tomatoes, and I think that’s a smart choice.
This type of tomato has a skin that slips right off during cooking, so you can make a paste very quickly. They also contain less moisture than other varieties, so you’ll spend less time sweating over a boiling pot of sauce.
For this recipe, I used seven pounds of Romas.
Step 2: Wash Your Tomatoes
Rinse every tomato between your fingers, washing away any dirt and residue from the garden. I use this time to closely inspect my tomatoes and ensure they’re fully ripe without problems like mold or insects.
Step 3: Core and Chop Your Tomatoes
Using a very sharp knife, cut straight down and remove the core of your tomato. This is the stiff part that connects the fruit to the vine, and it’s not edible. Just cut this out and toss it.
Next, chop your tomatoes into half-inch cubes. Don’t worry about getting all the pieces exactly the same size. (They’re going to boil in the pot for a long time, after all!) But cutting them allows the tomatoes to cook a little quicker.
Step 4: Smash Your Tomatoes
Place all of your tomatoes in a stainless steel pot. Using a potato masher, push straight down on your tomatoes to crush them and allow the juices to flow.
Don’t worry about pounding every single tomato to pieces. You’re going to cook them for a very long time, and they’ll break down naturally. However, I find that smashing them a bit makes them cook more quickly and evenly.
Step 5: Cook Your Tomatoes
Bring your tomatoes to a boil over medium-high heat. Stir them regularly to keep the bottom layer from scorching and sticking to the bottom of the pan.
Once they’re at a boil, reduce the heat and cook your tomatoes for about an hour. Stir them regularly as they cook.
You’ll know you’re done when the volume of tomatoes in your pot is about 50% smaller.
Step 6: Strain Your Tomatoes
The skins and seeds don’t belong inside your tomato paste. At this stage, you’ll remove them with a food mill.
Pour a small amount of your tomatoes into a food mill. Turn the crank of the mill to extract the liquid while leaving the skins and seeds behind. Toss the bits left in the mill on your compost pile.
It’s tempting to use something like a blender for this step, but resist the urge. You must remove the bitter seeds for taste, and the skins should come off for texture. A food mill is the best choice.
Step 7: Acidify Your Tomatoes
All tomatoes are low in acid, and they’re not safe to process in a water bath without a little help. Normally, tomatoes are acidified with lemon juice added right to the jars. Paste is a little different.
Paste is a sticky product when it’s canned, and lemon juice added to the jar itself may not penetrate. That’s why citric acid granules are recommended instead, and they’re added at this point in the cooking process.
Place your strained tomatoes back in your stainless steel pot and apply citric acid. For seven pounds of tomatoes, use one-half teaspoon of citric acid.
If you’re adding more tomatoes, up the amount accordingly without changing the ratio of tomatoes to acid. Add one-half teaspoon of salt for flavor, too.
Stir the product carefully to ensure that the acid and salt are incorporated throughout the tomatoes.
Step 8: Cook Your Tomatoes
At this point, your tomatoes will look a lot like sauce. Now, it’s time to cook them down until they thicken into a paste.
Cook your tomatoes on medium heat for about two hours until the volume shrinks by about 50%. Stir them regularly to ensure they don’t stick and burn to the bottom of the pan. Your paste is ready when you can scoop it into a spoon in a little pile or tower.
Step 9: Prepare Your Canner and Lids
While your paste cooks, turn your attention to your canning supplies. They’re almost ready to go to work!
Examine every jar for cracks and nicks. Wash them with soap and water, and place them inside your canner. Fill will water to cover, and bring them to a low simmer.
Place your lids in a saucepan with warm water on a back burner on low heat. This step ensures the adhesive on the lids will activate properly while in the canner.
For reference, seven pounds of Roma tomatoes will fill up four jam jars.
Step 10: Fill Your Jars
With your jar lifter, pull the jars out of your canner. Using your funnel, fill each jar with paste while leaving a half inch of space at the top. Headspace allows the product to expand inside the canner without pushing the lids out of place.
Use an air bubble tool (I use a knife) to remove any air trapped inside the jars. That air can allow bacteria to grow, so it’s important to remove it.
Dampen a paper towel and wipe the edge of each jar, so the lid can stick properly without encountering debris.
Step 11: Apply Lids and Rings
Using your lid lifter, pull out your lids and place them on your jars. Place a ring on each jar and screw it down until it’s finger-tight.
Step 12: Process Your Paste
Place your filled jars in your canner and ensure they’re covered with at least an inch of water. Put the lid on the canner.
Bring to a boil (your water should already be pretty darn hot from sterilizing your jars), and then process your jars for 45 minutes. Adjust for your elevation as needed.
Step 13: Allow to Cool
Once your processing is done, turn off the burner beneath your canner and remove the lid. Keep the jars in place for 5 minutes to allow the seals to stick.
Using your jar lifer, pull your jars out of the canner and place them on a towel or wooden cutting board. Leave them alone for 24 hours to ensure the seals are firmly in place. You may hear them snap and pop as they seal. That’s normal! Resist the urge to poke and prod at them.
Step 14: Check the Seals
Inspection is an important part of the canning process. Even if you do everything just right, you may have a seal or two that just didn’t take. A quick visual and physical inspection can ensure you spot the problems early.
Going jar by jar, remove the ring and run your finger across the lid. It should be slightly depressed, so it won’t pop when you press on it. The lid should stay firmly in place, and the glass should have no leaks or cracks.
Write the date and the contents on the lids of your approved jars. I usually put the rings back on for easy storage, but you can leave them off if you prefer.
If your jars didn’t seal, place them in the refrigerator and eat them within a day or two. That’s a good time to walk back through your steps and see what went wrong.
Were you recycling chipped glass? Were you trying to use old lids? Spotting your mistakes can help you do better next time.
How Long Does Canned Tomato Paste Last?
The USDA says home canned food should be eaten within about a year. At this point, your sauce will be both safe and packed with optimal vitamins. If you wait longer than a year, neither of these things could be true.
Ensure your tomatoes stay safe by storing them out of direct sunlight and keeping them from heat sources (like furnaces).
I store my canned goods on a rack in my basement, with the oldest items at the front. If I seem to have too much that’s about to go bad, it’s time to start cooking!
Ideas for Using Canned Tomato Paste
Wondering what to do with all of your delicious tomato paste? These are a few of my favorite ideas:
- Add water to make tomato sauce.
- Add olive oil and canned beans for a quick chili.
- Mix with equal parts balsamic vinegar and drizzle over meats.
- Mix with equal parts olive oil for a new spin on barbeque sauce.
- Add to any soup for a flavor boost.
- Add a dash to scrambled eggs or an omelet.
- Thicken any dish with a tomato base with a bit of paste.
- Add to water used to make rice.
Equipment
Ingredients
- 7 lbs Roma tomatoes
- ½ tsp Citric acid
- ½ tsp Salt
Instructions
Prepare The Tomatoes
- Select Tomatoes: Use 7 lbs of ripe Roma tomatoes for their low moisture and easy-to-remove skins.
- Wash: Rinse tomatoes thoroughly under warm water, removing dirt and inspecting for ripeness and blemishes.
- Core and Chop: Use a sharp knife to remove the cores. Chop the tomatoes into ½-inch cubes.
Cook The Tomatoes
- Smash Tomatoes: Place chopped tomatoes in a large stainless steel pot. Use a potato masher to crush and release their juices.
- Cook: Bring the tomatoes to a boil over medium-high heat. Stir frequently to prevent scorching. Reduce heat and simmer for about 1 hour, stirring regularly. The volume should reduce by 50%.
Strain and Acidify
- Strain: Pass the cooked tomatoes through a food mill to remove skins and seeds. Discard the remnants in the mill.
- Acidify: Return the strained tomatoes to the pot. Add ½ tsp citric acid and ½ tsp salt, stirring to combine.
Cook Into Paste
- Reduce Further: Cook over medium heat for 2 hours, stirring regularly to prevent sticking. The mixture is ready when it’s thick and can hold its shape on a spoon.
Prepare Jars and Lids
- Sterilize Jars: Inspect jars for cracks, wash with warm, soapy water, and simmer in your canner filled with water.
- Heat Lids: Place lids in warm water on low heat to soften the adhesive.
Fill and Seal Jars
- Fill Jars: Remove jars from the canner using a jar lifter. Use a funnel to ladle paste into jars, leaving ½ inch of headspace.
- Remove Air Bubbles: Run a knife or bubble remover along the jar’s interior to release trapped air.
- Clean Rims: Wipe jar rims with a damp paper towel to ensure a clean seal.
- Apply Lids: Place lids on jars and screw rings until fingertip-tight.
Process and Cool
- Process: Place jars in the canner, ensuring they’re covered by at least 1 inch of water. Boil for 45 minutes, adjusting for altitude if necessary.
- Cool: Turn off heat and let jars rest in the canner for 5 minutes. Remove jars with a lifter and place them upright on a towel. Allow to cool undisturbed for 24 hours.
- Inspect and Store
- Check Seals: Ensure lids are sealed by pressing the center. If it doesn’t flex, the seal is secure. Refrigerate any unsealed jars and use promptly.
- Label and Store: Mark jars with the date and contents. Store in a cool, dark place for up to 1 year.
Notes
- Tomato Type: Roma tomatoes work best due to their low moisture content and easy-to-remove skins.
- Acidification: Use citric acid instead of lemon juice to ensure even acidity throughout the paste.
- Altitude Adjustment: Increase processing time based on your local altitude guidelines.
