Tomato Paste Ice Cubes
- Chef's knife
- 1 or 2 Rimmed baking sheets
- Large pan
- Sieve or strainer
- 4.5 kg Roma Tomatoes or San Marzano Tomatoes
- 2 tsp Olive oil
- 1/2 tsp Sea salt
- Pick & wash the tomatoes
- Cut the tomatoes in quarters and remove the seeds
- Put the olive oil into a large pan over medium heat and then add the tomatoes. Boil for about 30 minutes until the tomatoes soften and the skin begins to detach
- Put the tomatoes through a food mill and sieve to take out the skins and remaining seeds.
- Put the pulp back into the pan and add the salt.
- Preheat the oven to 200ºF – depending on how many tomatoes you used you might need to make sure you have enough space for 2 baking sheets
- Place the tomato pulp onto 1 or 2 baking sheets – the sheets need to be completely covered and about 30 cm high. It is very important the pulp is the same height on the sheet, if not the thinnest part might burn.
- Every 20 to 30 minutes check the sheets and gently stir the pulp. As the pulp shrinks you might need to combine 2 sheets or move the puree into the centre of the sheet. Making sure the pulp stays about 30 cm high.
- After about 3 to 3.5 hours your tomato paste should be ready. Usually this is after it has reduced by about half – it will no longer be like a sauce but a lot more solid & sticky with a darker colour.
- Take out of the oven and let it cool to room temperature
How to store tomato paste
Using jars in a fridge
- Get a clear jar and then fill it with the tomato paste using a spoon.
- Level the paste at top of the jar with the spoon and cover with olive oil.
- Put on the lid and leave in the fridge. Should last about 1 year.
Making tomato paste ice cubes
- Using a spoon fill an ice cube tray.
- Put in the freezer and when frozen take out and
- Put the tomato paste ice cubes in freezer bags.
Why tomato paste ice cubes?The reason is that this storage option has 2 advantages: Firstly It is a lot easier to store and you can use as many blocks as you need. Secondly The advantage of using tomato paste ice cubes is that you can simply add them straight into a recipe for maximum flavour. Many chefs do tend to add tomato paste to late when cooking. You will get maximum flavour results by adding tomato paste at the beginning. The tomato paste ice cubes are ideal for this.
Making tomato paste the authentic way..
Tomato paste is the ideal ingredient for many recipes. As it’s a very easy way to add a tomato flavour to meals.
There are 2 key items to making tomato paste:
- The type of tomato used
- And lovely, warm sunshine
Which is why most authentic tomato paste tends to be made in the warm sunshine in Sicily, southern Italy and Malta.
The video below shows how authentic tomato paste is make in Sicily.
But there is no reason you can’t duplicate the process at home using your own homegrown tomatoes and an oven.
A step up from supermarket bought tomato paste
If you are used to buying tomato puree from supermarkets then you will be in for a very pleasant surprise.
The taste of home made tomato paste will make a real difference to your recipes and cooked meals.
How to make tomato paste ice cubes
If you want to make tomato paste at home then the key is to focus on 2 items:
1. The type of tomato used
Especially if you grow them at home (and use them freshly picked) they will add so much more flavour to your tomato paste.
2. Making tomato paste ice cubes
I prefer using ice cubes to store the tomato paste for 2 reasons
Firstly as it’s a lot easier than putting the paste into jars. And in addition storing them in ice cubes means you can have the great flavour at home all year around.
Secondly, because they tend to get better cooking results. Many home chefs tend to add tomato paste to late when cooking. If you add them earlier this adds more flavour to meals – for example the advantage of ice cubes is that you can add them to a pan when browning meat, releasing all the flavour.Jump to Recipe