Tomato Paste Substitute: Homemade Tomato Paste (+More Great Alternatives!)
If you've found yourself in need of a tomato paste substitute, I've listed a number of substitutions that can work in a pinch! There are many different ingredients that can replace tomato paste in a recipe, you might have a few on hand without even knowing!
1 tablespoonolive oil(extra virgin, plus more to top off the jar)
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Instructions
To start, cut plum tomatoes in half. If using round tomatoes, quarter them.
Use your fingers to remove as many seeds as you can. Then, add all tomatoes to your stockpot and bring them to a boil over high heat, stirring occasionally to release all the juice. Allow them to boil for 30 minutes until the juice has reduced and the tomatoes have softened.
Once softened use a food mill with a fine disk or a large sieve to pass the tomatoes through and remove any remaining seeds and skin.
Return the pureed tomatoes to the stockpot over high heat. Stir in salt to taste. Then reduce the heat to medium and simmer, frequently stirring, until the puree has reduced to about 1 quart (about 45-55 minutes). *As the paste thickens, reduce the heat to prevent it from splattering.
Using the olive oil, lightly grease your baking sheet. Use a rubber spatula to spread an even layer of the tomato puree that covers the whole baking sheet.
Preheat your oven to 200ºF (95ºC). If you have a convection fan, turn it on. Once preheated, place your baking sheet with the thick puree on the middle rack in the oven and bake for 30 minutes.
Pull the baking sheet from the oven and use your spatula to stir the puree to prevent it from forming a crust. Re-spread the tomato puree into a rectangle about ⅛-inch thick. *Be sure it is spread evenly as thin areas will burn.Use a paper towel to remove any puree bits outside of your rectangle and return your baking sheet to the oven.
Continue baking your puree until it is very thick, stiff even, and just a little sticky (about 3 hours). Every 20 minutes carefully stir and re-spread the tomatoes. As water evaporates, the amount of puree will decrease and your rectangle will get smaller. Remove the paste from the oven, taste, and add more salt if necessary.
Allow your tomato paste to cool to room temperature. Then, use a spoon to transfer your tomato paste to a clean jar, lightly pressing down to remove any air bubbles. Use the back of your spoon to level the top, and top it off with enough olive oil that none of the tomato paste is exposed. Close with a tight-fitting lid, and refrigerate for up to 1 year.
Every time you use the tomato paste from your jar, use a spoon to re-level the top and add more oil until the paste is fully submerged.
Notes
Use the ripest (even a bit too ripe) tomatoes you can find for the best results.
If your tomatoes are extra juicy, you may want to help the concentration process by squeezing out excess juice and seeds.
Use tablespoon portions to add depth to your recipes. Always wait until after the paste is added to taste and salt because the tomato paste is quite salty once condensed.