I love cooking stews, and adding at 1 tbsp spoon of tomato paste to my sauce gives them such a rich colour and a nice flavour.
I do not boil it for up to 3 hours as others recipes require. When vegetables are cooked for long, water soluble vitamins like A, C, are lost. So the longer you cook the more vitamins you loose.
As you can see in the pictures, there’s still some liquid. But it’s okay. This tomato paste gives a nice flavourful colour to my stews, soups, sauces. I hope you will give it a try.
This homemade tomato paste is better than store-bought one. No preservatives or any unwanted ingredients. There’s nothing special about the store-bought version. Remember anything you can make yourself at home is the best. So give this simple homemade tomato paste a try.
- 3 kg of fresh tomatoes
- 2 tbsp of fresh lemon juice
- 1 bay leaf
- 1 tbsp of salt
- 1 small beetroot, optional
Wash and cut the tomatoes.
Wash and cut the beetroot. Place in a blender and blend until smooth.
Pass through a fine mesh and press with a spatula to separate the skin and seeds.
Place tomatoes in a large pot and add the rest of the ingredients. Cook, stirring occasionally on medium high heat for 1 hour 30 minutes; or until reduced to a paste.
Transfer to a container and store for 1 week in the refrigerator.
To preserve this tomato paste for long, cover with lid and place in a boiling water pot. Let it boil for 15 minutes. Remove from the pot and store in a cool and dark place for up to 6 months or 1 year. After opening, refrigerate for 1 week.