Hayley's Health Foods

Tomato Paste.



nut free



Tomato Paste


  • Tomato (4kg)
  • Extra Virgin Olive Oil (2 Tbsp)
  • Sea Salt (2 tsp)
  • Lemon (1/2)
  • Ice (tray)


  1. Bring a large pot of water to a boil, and add the olive oil.

  2. Prepare an ice bath.

  3. For each tomato:

    1. Cut the core out of the top of the tomato, and cut a shallow 'X' in the bottom of it (this will make peeling the skin off a lot easier).

    2. Place the tomato in the boiling water.

    3. When you can see the skin starting to come off (30s-1min) scoop the tomato out and dunk it in the ice bath.

    4. After a few seconds, take the tomato out of the ice bath and the skin should now be nice and easy to pull off. Discard the skin.

    5. Push the tomato through a sieve (I use the back of a spoon) over a large bowl to catch the tomato pulp. This should leave just the seeds in the seive, discard these.

  4. Preheat oven to 180°C.

  5. Stir the sea salt and juice of the lemon into the tomato pulp.

  6. Divid the pulp between two large baking trays and put into the oven. (You can use fewer trays but it will take a lot longer).

  7. Bake the tomato pulp until it has reduced by more than half. This will take 3-4 hours. The paste is ready when there is no moisture or water remaining and holds its shape with stirred.

  8. Store in the fridge for serveral weeks or the freezer for several months. I store mine in ice cube trays for ease of use.