Tomato Paste / Purée

  • Author: Alpha Foodie
  • Prep Time: 10 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 10 mins
  • Yield: 1 and 1/2 cups 1x


This post shows you how to make tomato Purée/ paste using fresh tomatoes. Simply stock up on tomatoes while they’re in season ( or if you grow your own then bonus!) and whip up batched of this tomato puree to last through Winter.



  • 4 Kilograms of red and ripe tomatoes 
  • 1 tsp of salt 
  • 1/2 cup extra virgin olive oil 


  1. First, Wash the tomatoes and get rid of the green stems.
  2. Juice the tomatoes (this would yield about 3.5 Litres) *
  3. Sieve the tomato juice into a large saucepan , to get rid of any remaining lumpy bits
  4. Over a low and steady heat begin to reduce the tomato juice mix, stirring every about 20 minutes until you reduce all the water (this process will take several hours) but you can leave them and do other things.  
  5. when the paste is thick you can switch off the heat, add the salt and leave it to cool down completely.
  6. Place them in a airtight glass jar and top it with the olive oil (thick layer) to make sure it covers the surface to protect the paste (this will seal it and prevent the formation of any mould). 
  7. Place in the fridge for 3-4 months **


* You are also able to use a blender for the tomatoes, however this requires a couple extra steps and it’s easier to then boil the tomatoes in water first ( or roughly chop and simply fry in pan to release juices) for 10 minutes to soften before blending. Many also prefer to remove the tomato seeds when making the puree this way as the seeds can make the puree more bitter. 

** Alternatively spoon into an ice-cube tray and freeze in individual portions. These can then be kept in teh freezer for 8-9 months. 

  • Category: DIY
  • Cuisine: tomato puree

Keywords: tomato puree, tomato paste, DIY, tomatoes, preserve,

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