Delicious tomato paste at home for healthy cooking

How to make tomato paste-ketchup at home?

You can make tomato paste with a ketchup flavor, which is just as piquant and spicy.


  • Ripe tomatoes – 2 kg
  • Salt – 2 tsp.
  • Bulbs – 2 pcs.
  • Sugar – 150 g
  • Apple cider vinegar – 125 ml
  • Cinnamon sticks – 2 pcs.
  • Allspice black – 1 tsp.
  • Bay leaf – 2 pcs.
  • Hot pepper – 1 pc.
  • Rosemary
  • Ginger - a small piece.


  1. Wash the tomatoes, remove the stems, cut into several pieces. Cut the onion into half rings. Then place the bay leaf, onion, rosemary, and tomatoes into the pan. Add salt and some water. Boil over low heat and simmer for 25 minutes.
  2. Once the tomato mass has cooled, pass it through a sieve.
  3. Cook the tomato mass at a high boil, stirring all the time. The volume of tomatoes should be reduced by 2 times.
  4. If you want to get just tomato paste, then remove from heat and cool. Tomato paste is ready. To prepare tomato ketchup paste, crush the pepper in a mortar, add all the remaining spices, and grate the ginger. Then pour it into the tomato paste and put it back on the fire. Once boiling, turn the heat to low and leave for 10 minutes. Now add vinegar, chopped hot pepper, remove the cinnamon and cook for another 10 minutes. Pour the prepared tomato paste-ketchup into sterilized jars, close and place in a container with hot water for 20 minutes. The water should be 1 cm below the neck. Then take out the jars and screw them on. Cover with a blanket and leave to cool.
  5. You can also place the prepared tomato paste-ketchup in the refrigerator, pouring a small amount of sunflower oil on top. This will help prevent mold from forming.

Tomato paste for storage in the freezer

It is prepared somewhat unusually - in the oven. More precisely, the tomatoes are boiled on the stove, and the paste itself is cooked in the oven.


  • 4 kg of tomatoes;
  • 4 tablespoons table salt;
  • half a glass of refined vegetable oil.


Wash the tomatoes, cut into pieces, place in a saucepan with a thick bottom. Cook over low heat until softened. Turn off the heat and pass the tomatoes through a sieve or special device, using which to separate the tomato pulp from the peel and seeds. Pour the mixture into a baking sheet with high sides, add salt and vegetable oil, stir and place the baking sheet with the pulp in the oven at maximum temperature. I recommend 280-300 degrees.

Periodically remove the baking sheet and stir the tomato pulp with a wooden spoon. The pulp will become thicker and turn into a paste. Cook the tomato paste in the oven until desired thickness, about 1.5 - 2 hours. It will change its color, becoming darker, with a brown tint. After 1 hour of cooking, reduce the temperature to 250 degrees.

Place the cooled tomato paste into containers and store in the freezer. In winter, remove from the freezer, defrost and use as directed. Freezing will not reduce its quality at all, but on the contrary, it will help preserve tomato freshness, aroma and taste. By the way, homemade tomato paste can be frozen in portions - in molds. This is very convenient if you have to cook first and second courses in small quantities from time to time. One frozen briquette is just enough for a pan with a capacity of 1-2 liters. And you don't have to defrost the whole container.

Homemade Italian tomato paste recipe

Italian tomato paste is prepared using a minimum of heat treatment. This allows you to preserve the natural taste of tomato paste.


  • Ripe tomatoes – 2.5 kg
  • Onions – 2 pcs.
  • Sugar – 100 g
  • Salt – 30 g
  • Vinegar 9% – 1 tbsp.
  • Cinnamon
  • Carnation
  • Ground black pepper


  1. Pass the washed and halved tomatoes through a meat grinder. Place the resulting mass in a bag and leave for 8 hours to allow excess liquid to drain out.
  2. Then pour the tomato paste into a container and place on low heat. Don't forget to stir. After boiling, cook the tomatoes for another 20 minutes.
  3. Now add salt and place the spices in a gauze bag and keep it in the boiling paste. Cook the tomato paste for another 5 minutes. then remove the spices.
  4. Cool the prepared tomato paste a little and pour into jars. If you do not want to store the paste for a long time, fill the jars with vegetable oil on top to protect the paste from mold.

Pasta for the winter through a juicer

To obtain a thick product with a uniform texture, use a manual or electric juicer. The unit removes tough skins and seeds from the juice.

You will need simple ingredients:

  • ripe red tomatoes;
  • salt;
  • sugar;
  • laurel;
  • favorite seasonings if desired.

The step-by-step process begins with the preparation of vegetables: the tomatoes are carefully sorted. Because various external and internal damage will spoil the taste of the future product.

Suitable specimens are washed in a spacious container, changing the water several times.

Place on the table to dry a little. Cut the tomatoes into pieces.

They are sent to the juicer and then collected in a cauldron or stainless steel pan. Next, the liquid is placed on the stove. Bring to a boil. Mix thoroughly. Reduce heat to low. Cook until the water has completely evaporated.

Add salt, granulated sugar to taste, spices (optional). Tomato paste is ready for the winter.

The product is packaged in steamed containers. They seal it, and when it cools down, they take it to the basement.

If you pour the mixture into durable cellophane bags, it can be stored in the freezer. The main thing is that the portions are small.


  1. Wash the tomatoes, remove everything unnecessary. Then scroll through a meat grinder or blender. Pour the resulting mixture into a saucepan and place on low heat. Cook the tomatoes until the volume reduces by 3 times and acquires the consistency of thick sour cream. Cooking time may take several hours.
  2. There is no need to salt and pepper the prepared tomato paste. Sterilize 0.5 liter jars and place it there. Close the jars and put them in a cool place, open them as needed.

During the preparation of tomato paste, vitamin C is destroyed, but the amount of other antioxidants increases. This concentration of nutrients helps to reduce the risk of cardiovascular diseases using tomato paste. Thanks to its unique composition, homemade tomato paste can bring more benefits than fresh tomatoes.

Spicy tomato paste with red pepper

The difference in this recipe is the spices. Namely red pepper and garlic. The pasta is very tasty and spicy.


  • 5 kg of tomatoes, always ripe and juicy;
  • 1 head of garlic;
  • 4 heaped tablespoons of salt;
  • 1 heaped teaspoon of ground red pepper.


As usual, wash and boil the tomatoes. Pass through a meat grinder along with peeled garlic cloves. Then rub through a sieve. Add salt and red pepper to the tomato mass, cook over low heat in a non-stick pan for 20-30 minutes, stirring constantly. Pour into jars treated over steam, additionally sterilize in a saucepan with hot water, half-liter for 10 minutes, liter for 15 minutes, then roll up.

Tomato paste: benefits for the body

As the name suggests, the base of tomato paste is tomatoes. Therefore, this product will contain all their benefits. For example, vitamin C is an antioxidant that helps strengthen the body's overall immunity. Or ascorbic acid and beta-carotene, which increase the body's resistance to stress. And many other useful vitamins that can prevent excess weight gain and improve the functioning of the cardiovascular and digestive systems.

But the main pride of tomatoes and pasta is, of course, their high lycopene . It is what gives tomatoes their red color. People believe that it has healing properties, preventing the formation of cancer cells.

What is lycopene?

Lycopene is a carotenoid pigment that determines the color of the fruits of some plants, such as tomatoes, guava, and watermelon. Insoluble in water. Lycopene is found in many red-orange parts of plants and is the main component responsible for the red color of tomato fruits.

Original recipe for tomato paste in half an hour

Suitable for those who do not like unnecessary kitchen troubles, long stirring and cooking for several hours.


  • 5 kg of ripe tomatoes.


Wash the tomatoes, sort them, cut them into quarters, twist them in a manual juicer and pour it all into a sugar bag (it’s food grade), hang it overnight, and in the morning the paste is thick (the liquid is all glass). Pour it into a saucepan and boil for 30 minutes, add 1 tablespoon of salt for each liter of pasta, cook for another 10 minutes. You can pepper it and add some dried herbs. We process the jars in any convenient way along with the lids, pour boiling paste into them, roll them up and wrap them in a warm blanket for the night.

Step-by-step preparation

  1. To prepare a good paste, choose ripe, fleshy tomatoes, this will make it more aromatic and tastier. Rinse 5 kg of tomatoes thoroughly under cold running water. Then, using a knife, remove the places where the stalks were attached to the tomatoes, and also cut out the damaged parts, if any. Place the peeled tomatoes in a deep bowl.
  2. Pass the prepared tomatoes through a juicer. To remove excess fluid, use the pumping method. Due to this, you will need less time for evaporation. Place gauze of appropriate size and folded several times on top of a large bowl. Then carefully strain all the tomato juice gradually.
  3. Tie the cheesecloth into a bag and hang it over a bowl. Leave the tomato juice in this position for 3-4 hours to drain excess liquid. If desired, you can leave the juice to express overnight, then evaporation will take very little time. Then transfer the resulting tomato puree into the pan in which the pasta will be cooked. It is best to use a cast iron or any thick-walled pan. Using a tablespoon, scrape off any remaining residue from the cheesecloth.
  4. Place the pan with tomato puree on the stove over low heat. When the paste begins to boil, add 2 tbsp. l. sugar and 0.5 tsp. salt. Mix everything well with a spoon. Cook the pasta for about 2 hours over low heat, stirring occasionally. When the paste begins to boil vigorously and spatter drops, stir it all the time so that it does not burn. It may take more or less time depending on the variety of tomatoes. The main thing is that the excess liquid evaporates and the paste acquires a thick consistency.
  5. While the pasta is cooking, sterilize the jars with lids. To do this, you can use an oven, microwave, or a pan of water. To do this, place a metal sieve on it, and place the jars upside down on top of it. Sterilize the containers with steam for 15 minutes and boil the lids in water. Then place the jars on a clean kitchen towel without upending.
  6. When ready, place the paste into sterile jars using a ladle or spoon. Then close the jars with lids. You can use screw caps if the jars fit, or you can seal them with tin lids using a seaming wrench. Cover the closed jars of pasta with a towel or blanket until they cool completely, then move the preparations to the basement or pantry.
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