INGREDIENTS:

• 5 lbs. chopped plum tomatoes
• 1/4 cup extra-virgin olive oil or avocado oil plus 2 tbsp.
• Salt, to taste

INSTRUCTIONS:

1. Heat 1/4 cup of the oil in a skillet over medium heat.
2. Add the chopped tomatoes to the skillet and season with salt. Bring to a boil and cook, stirring occasionally, until the tomatoes become very soft (about 8 minutes).
3. Pass the cooked tomatoes through the finest plate of a food mill, pushing as much of the pulp through the sieve as possible and leaving the seeds behind.
4. Bring the tomato pulp to a boil, then lower the heat and continue boiling it uncovered for approximately 30-40 minutes. This will give you homemade tomato juice.
5. For tomato paste, continue boiling the tomato pulp for about 60 minutes until it thickens, similar to store-bought ketchup.
6. Store the tomato paste in a sealed airtight container in the refrigerator for up to one month, or freeze it for up to 6 months.

Allergies: 

gluten-free (GF)
dairy-free (DF)
egg-free (EF)
nut-free (NF)
shellfish-free (SF)

Variations of Homemade Tomato Paste:

1. Herb-Infused Tomato Paste: Add fresh or dried herbs like basil, oregano, thyme, or rosemary to the tomato pulp while boiling. This will infuse the paste with aromatic flavors and enhance the taste of your dishes.
2. Spicy Tomato Paste: For a kick of heat, add red pepper flakes, cayenne pepper, or diced chili peppers to the tomato pulp. This will give your tomato paste a spicy twist, perfect for adding some heat to your recipes.
3. Roasted Garlic Tomato Paste: Roast a few cloves of garlic until soft and fragrant, then blend them with the tomato pulp before boiling. The roasted garlic will add a rich, caramelized flavor to the paste.
4. Smoky Tomato Paste: Add a dash of smoked paprika or liquid smoke to the tomato pulp. This will impart a smoky flavor to the paste, reminiscent of roasted or grilled tomatoes.
5. Sweet Tomato Paste: If you prefer a sweeter paste, stir in a small amount of honey, maple syrup, or brown sugar to balance the acidity of the tomatoes.
6. Citrus-Infused Tomato Paste: Grate some lemon or orange zest into the tomato pulp before boiling. The citrus notes will brighten up the flavors of the paste and complement various dishes.
7. Roasted Tomato Paste: Instead of boiling the tomato pulp, roast the chopped tomatoes in the oven until they caramelize and develop a deeper flavor. Then process the roasted tomatoes to create a roasted tomato paste.
8. Balsamic Tomato Paste: Add a splash of balsamic vinegar to the tomato pulp for a tangy and slightly sweet twist on the traditional tomato paste.
9. Sun-Dried Tomato Paste: For an intense tomato flavor, use sun-dried tomatoes instead of fresh tomatoes. Soak the sun-dried tomatoes in water before blending them into a paste.
10. Chunky Tomato Paste: Instead of processing the tomato pulp until smooth, leave it slightly chunky for a rustic-style tomato paste with texture.
11. Mediterranean Tomato Paste: Add a touch of olives, capers, and anchovies to the tomato pulp. This combination will give the paste a Mediterranean flair and a salty umami taste.
12. Italian Tomato Paste: Infuse the tomato pulp with garlic, basil, and a splash of red wine. This Italian-inspired tomato paste will elevate your pasta sauces and pizza recipes.