Sun-Ripened Tomatoes, Concentrated Flavor
Ripe tomatoes simmered, strained, and slowly reduced into a thick, richly flavoured paste — deep red, aromatic, and full of garden sweetness that transforms every dish.
Ingredients
- 5 kg very ripe tomatoes
- Salt
- 100 g olive oil
Instructions
- Wash the tomatoes thoroughly and remove the stems, seeds, and any blemishes.
- Cut them into small pieces and blend them into a puree.
- Pour the puree into a cotton pillowcase and hang it in a shaded area for 15-20 hours to drain out the excess liquid.
- Once the tomatoes are well-drained, transfer them to a pot. Add 1-2 tablespoons of salt and the olive oil.
- Simmer the mixture for about an hour, stirring constantly with a wooden spoon to prevent sticking, until all the liquid has evaporated.
- Let the paste cool slightly, and check for any remaining liquid. If it’s fully dry, transfer the paste into sterilized jars. If there’s still some liquid, continue cooking until completely dry before storing.
Pure Ingredients, Intense Taste
Just sun-ripened or vine-ripe tomatoes, olive oil, and a pinch of salt — when cooked slowly, the natural sugars caramelize to give a sweetness most store-bought pastes lack.
Versatile Pantry Staple
Use just a spoonful to boost sauces, soups, stews — spreads tomato flavor without excess liquid; jars easily store in oil or freeze in cubes for long-term use.
A Final Note
Homemade tomato paste is the essence of flavor for so many dishes. By dedicating a little time and effort, you’ll have a rich, delicious condiment that will enhance your cooking for months to come. Bon appétit!
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