Tomato paste made at home with fresh meaty tomatoes and salt.
No enough sun in your area or no place in your house for sun-drying? Don’t worry! After straining the cooked tomato sauce/puree, there are two alternative methods you can use:
Method 1: Continue cooking the sauce over the stove: After straining the sauce, pour it back in the pot and keep cooking over low heat until it reduces by more than half and gets thick. This might take several hours. Keep stirring it once in a while.
Method 2: Bake it in the oven: After straining the sauce, pour it back in the pot and let it simmer over low heat until thick, for 40-50 minutes. Preheat the oven to 200F/90C and turn on the fan. Pour the sauce in a large baking sheet and bake for 30 minutes. Remove it from the oven, give it a good stir, spread it evenly and put it back in the oven. Bake for 3 hours repeating the same steps after every 30 minutes. You will end up with a thick paste.
After the drying methods above, let your tomato paste cool completely and then share into jars. Pour olive oil to coat the surface.
Keywords: tomato paste, tomato paste recipe