This recipe was originally on the Thermomix Recipe Community. Luckily I had scribbled it on a piece of paper as one day I looked and it had suddenly disappeared from there. I have tweaked the recipe over time but as always, I would like to pay credit to the original author. If it is you, please let me know so I can give you the recognition for producing this great recipe I have made many times. 🙂
NB: I have just now learnt, (6 years later!) that the recipe I’ve been tweaking over the years originally came from Thermobexta! Thank you Bec! Love your work!
I often make this when I have a lot of over ripe tomatoes that I want to use up rather than throw out the next day! Once cooked and cooled, I put it into ice cube trays in the freezer and then once frozen I remove the cubes and store them in a large zip lock bag in the freezer.
ThermoFun – Tomato Paste Recipe
Ingredients
- 1500g very ripe red tomatoes, halved
- 1 Tbsp olive oil
- 1 Tbsp raw sugar
- 1 Tbsp mixed herbs, dried
- 1 Tbsp paprika, sweet
- 1 tsp rock salt
- 2 bay leaves
Instructions
- Place approx. half the tomatoes into TM bowl and chop 5 sec / speed 8. Add remaining tomatoes and chop 20 sec / speed 6.
- Add remaining ingredients and mix 5 sec / speed 4. Cook 20 mins / 100°C / speed 1 / MC off, placing simmering basket onto TM lid to prevent spatter.
** WARNING – WHEN PUREEING HOT LIQUIDS CAREFULLY FOLLOW THE DIRECTIONS IN YOUR THERMOMIX INSTRUCTION MANUAL ** - Replace MC into TM lid and pulverise 1 min / speed 9 gradually increasing speed from speed 1 to speed 9.
- Scrape down and cook 40 mins / 100°C / speed 1 / MC off, placing simmering basket onto TM lid to prevent spatter.
- Spoon paste into ice cube trays. Once frozen cubes can be stored in a container / ziplock bag.
Notes
Store in freezer.
1 cube = approx. 20g (1 Tbsp)
NB: The paste won't be as thick as what you get in a commercial bought can, but once frozen into cubes it really does not affect what you use it in.
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Hi, I would love to try this recipe as I have lots of frozen diced tomatoes. How much does this recipe make? Thanks
I have actually just made a batch and I ended up with 450g tomato paste (which fitted (just!) into one whole 14 block ice cube tray) 🙂
Thank you so much for sharing! I needed this very recipe on Sunday when I discovered 3/4 through cooking my recipe that I didn’t have tomato paste – and I was surprised when I couldn’t see a recipe on the community.
Brilliant!
It’s awesome!!!
Just remember to put the MC back in place before pulverising the hot tomatoes 😉
oh no…… ooops!
I know!!! Total blonde moment! 🙂
lol Leisa!
What a fantastic recipe – I scored 1kg bags of Roma tomatoes today for $1.99 each. Made up two batches of tomato paste and popped some in the freezer.
Hi, just a question, if we DIDN’T freeze this, how long do you think it would last in the fridge?? It doesn’t have a lot of salt to preserve it, so don’t think it would be all that long?
I’ve never kept it in the fridge – always freeze it in ice cube containers. So I’m wary to give you a time frame. However I don’t think I’d risk it more than a week.
I tried to make this today having scored a cheap box of tomatoes but despite following instructions exactly I still don’t have a paste – more of a purée. I even tried another 40 minutes at 100 speed 1 but still not thickened… Help, what have I missed?
oh Anne that is odd 🙁 Did you have your MC off while cooking? Other than the MC not being off I really don’t know what could’ve gone wrong.
Made this last weekend. Great flavour but Anne mine is still very soupy. Still have about a litre of liquid and followed recipe to the T.
I would suggest cooking it longer to your desired thickness. 🙂
Thanks for the recipe. I had a similar issue as some others – the liquid just didnt reduce. Must have had some juicy tomatoes!!! I still had over 1L of ‘paste’
For the final 40mins i put the temp up to Varoma and it reduced to 500ml.
I made this recipe the other night and it is to die for! I actually added in two cloves of garlic and subbed the dried herbs with about a tablespoon of the Gourmet Garden Italian herbs.
OMG – I will be making this tomato paste again and again and again! Thanks Leonie !
Thanks Bern. it’s so handy to always have in the freezer. 🙂
Hi, Is the Sugar essential? Trying to go sugar free
I’ve never tried it without Stacey but given it is only 1 Tbsp I’d say it would be fine without. I’d love to know how you go with it if you do try.
I love this recipe, I use it all the time for left over tomatoes! it makes great pizza base and addition to pasta dishes.
I freeze in ice cubes, bigger batches for pizza night or ziplock bags and break chunks off!
I really need to make an adult batch and add chilli though 🙂
Deb that adult version sounds great! If you end up giving it a go I would love to hear about it.
My tomato paste has come out like a liquid. What can I do to thicken it?
Ellen if you wish you can continue to cook it with MC off and simmering basket on top of TM lid. It won’t turn out as thick as what you get in a commercial bought can, but once frozen into cubes it really does not affect what you use it in. 🙂
Quick question… Could you also use plum tinned tomatoes instead of fresh ones?
Thanks, Alice
Hi Alice – whilst I haven’t tried this with plum tinned tomatoes there would be no reason why it wouldn’t work! 🙂
I make with homebrand diced tinned tomatos and it works out fantastic ? I just use 4x400gm tins ? I just don’t add in the salt as they already have salt
Thanks Kerry – I love having it always at hand in the freezer too! 🙂
Had tomatoes that needed using up so I made this. I didn’t have the right amount of tomatoes though so I simply halved the recipe. I also added some shredded red cabbage that needed using up. Worked great!
Great idea adding the cabbage Darra! 🙂
I love being able to make my own tomato paste. My tomatoes come straight from the garden in summer, I love the freshness Thanks for a great recipe 🙂 xxx
Fresh tomatoes – Doesn’t get much better!
I made this and ended up doubling the cooking time but it was still runny.
I’m still harvesting a couple of kgs of tomatoes a day and read somewhere that you need to dehydrate the tomatoes first. I’m giving that a go this time.
Hi Georgina, it certainly is runnier than what you would buy in the shops. However as it is frozen in ice cube trays and usually in most recipes I only use 1-2 cubes it doesn’t matter at all. It’s the flavour that you are after. 🙂
And wow lucky you harvesting a couple of kgs a day! I have many suggested uses for tomatoes collated in one post. I’d highly recommend my passata! 🙂
made this 3 times now with tin diced tomatoes comes up trumps but still runny
tried cooking 10 minutes longer but still runny.
Kids love it and eat it off spoon
Thanks Shaun, yes it can be runny but given it’s tomato paste and recipes only require a small amount it doesn’t matter. What counts are the flavours which this certainly does have! 🙂
Just an idea, apples are generally a good way to thicken sauces. They don’t change the flavour. My mother inlaw uses them to thicken tomato sauce.
Thank you Kiersten.
This recipe is fantastic with all the extra spices. I added 100g of red wine which I got from another Thermomix recipe for tomato paste,and I don’t know if it was the extra liquid I added but when I blitzed after cooking for the first 20 minutes, it kept spewing out of the top. I cleaned my machine, took half out of the jug and blitzed 2 lots of the tomato mixture. I then added all the mixture and cooked for the last 40 mins. I think next time time I might try reducing the tomatoes to 1000g and see how that goes.
Mine turned out nothing like your pic and I kept cooking to see if it would get thicker but nope I have more like a passata than a paste.
Jodi I do find that each batch I make can vary as it depends on the type of tomatoes and how juicy they are. The paste won’t be as thick as what you get in a commercial bought can, but once frozen into cubes it really does not affect what you use it in as majority of recipes only require a small amount. It’s the flavour that you are wanting. 🙂