Tomato Paste - 2 Guiding Stars
Active Time
Total Time
Two Guiding Stars icon Two Guiding Stars indicate better nutritional value.

Tomato paste is an important part of the flavor profile for many tomato-rich dishes. Making it from scratch gives you the power to control the flavors and the amount of salt. For the best results, use very ripe tomatoes and patience. Reducing tomatoes takes time and attention to keep them from burning, but the results are well worth the effort.


  • 1/2 head garlic
  • 1 medium onion
  • pinch salt
  • 3 pounds ripe tomatoes
  • 1/4 cup extra virgin olive oil


  1. Puree garlic and onion in a food processor and set aside.
  2. Core, chop and puree tomatoes to liquid in a food processor.
  3. Warm the oil in a heavy pan over medium-low heat. Add the onion and garlic and cook until very soft. Add salt.
  4. Strain the tomato puree to remove seeds and skins, if desired. Add tomatoes to pot, turn heat to high and bring to a boil.
  5. When mixture boils, reduce to a simmer. Simmer for 1-2 hours, stirring more frequently as the liquid becomes more reduced.
  6. When mix comes together like a dough and is able to slide around the pot in one contiguous mass, remove from heat and allow to cool. Freeze excess for future use.
Nutritional analysis per serving: Calories 35; Total Fat 2.5g (3% Daily Value); Saturated Fat 0.5g (0% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 10mg (0% DV); Total Carbohydrate 3g (1% DV); Dietary Fiber 1g (4% DV); Total Sugars 2g; Includes 0g Added Sugars (0% DV); Protein 1g; Vitamin D 0% DV; Calcium 0% DV; Iron 0% DV; Potassium 4% DV; Vitamin C 8% DV; Biotin 6% DV; Molybdenum 6% DV.
Recipe by Guiding Stars at
© 2024 Guiding Stars Licensing Company. All rights reserved. US Patent Nos. 7,974,881; 8,626,796