Making Tomato Paste at Home: A Concentrate from Ripe Tomatoes

Tomato paste is concentrated tomato flavour – perfect for lending depth to sauces, soups and slow-cooked dishes. When you make it yourself, it tastes deeper and more vibrant than anything from a jar.

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How to do it

1. Wash ripe tomatoes, quarter them and bring to a brief boil.
2. Pass through a sieve to remove skins and seeds.
3. Simmer the passata over low heat for several hours until thick and dark red.
4. Season with a pinch of salt and a swirl of good olive oil.

Storing

Spoon into sterilised jars, cover with a thin layer of olive oil and keep cool. Freezing in small portions works beautifully too.

Tip for extra flavour

Reduce the paste in the oven at 120 °C for a caramelised, almost smoky depth. A single spoonful will lift any sauce.

The quick alternative

When time is short, our Paté aus getrockneten Tomaten delivers a similarly intense note – ideal for finishing pasta or sauces. For a ready-to-use sauce, reach for Sugo Cilentano.