Firmer and less watery than other types, paste tomatoes are perfect for canning, cooking, and making intensely flavored tomato paste, which enhances numerous dishes.



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 250 degrees. Heat oil in a large, heavy saucepan over medium heat. Add tomatoes and salt. Cook, stirring occasionally, until the tomatoes have broken down, 5 to 10 minutes.

  • Pass tomatoes through a food mill or a fine sieve; discard seeds and skin.

  • Pour sauce evenly onto a rimmed baking sheet. Bake until mixture begins to thicken, about 3 hours. Stir with a rubber spatula to redistribute, and spread evenly on sheet. If tomato mixture no longer fills sheet, transfer to a smaller sheet.

  • Bake until liquid has completely evaporated and mixture has thickened, about 3 hours more, stirring every 30 minutes.

Cook's Notes

The tomato paste can be refrigerated in an airtight container up to 3 weeks or frozen up to a year.