Ingredients:

  • 5 lbs (2.5 kg) Ripe Tomatoes (Roma or San Marzano recommended)
  • 1/4 cup (60 ml) Extra Virgin Olive Oil, divided
  • 2 tsp (10 g) Kosher Salt
  • 1 tsp (5 g) Granulated Sugar (optional)
  • 4 large Garlic Cloves, lightly smashed
  • 1/2 tsp Dried Oregano (optional)
  • Pinch Freshly Ground Black Pepper

Instructions:

  1. Prepare the Tomatoes: Wash and roughly chop the tomatoes (no need to peel or seed yet, as the food mill will take care of this).
  2. Sauté Aromatics: In a large stockpot, heat 2 tablespoons (30 ml) of olive oil over medium heat. Add the smashed garlic cloves and oregano (if using). Cook gently for 2 minutes until fragrant—do not let the garlic brown.
  3. The First Cook: Add the chopped tomatoes, salt, sugar (if using), and pepper to the pot. Stir well. Bring the mixture to a vigorous simmer, then reduce the heat to low.
  4. Simmer and Soften: Cover the pot loosely and allow the tomatoes to break down and soften for 60–90 minutes, stirring occasionally. The mixture should be thick and very jammy.
  5. Cool Slightly and Strain: Remove the pot from the heat and take out the smashed garlic cloves. Allow the tomato mixture to cool for 15 minutes. Pass the cooked tomatoes through a food mill fitted with a fine screen, or press them firmly through a fine-mesh sieve to remove all skins and seeds, leaving behind a smooth puree. Discard the solids.
  6. Preheat and Prepare: Preheat your oven to a low temperature: 300°F / 150°C. Line a half-sheet baking tray with parchment paper or a silicone mat.
  7. Spread the Puree: Pour the smooth tomato puree onto the prepared baking sheet, spreading it evenly into a thin layer (no thicker than 1/2 inch / 1.2 cm).
  8. The Reduction Bake: Place the tray in the preheated oven and bake for 1.5 to 2 hours.
  9. Stir and Continue Baking: After the first hour, pull the tray out, use a spatula to stir the paste, scraping down the sides and mixing the thicker edge bits into the middle. Flatten the paste again and return to the oven.
  10. Achieve the Target Texture: Continue baking until the paste is deep maroon, extremely thick, and holds its shape perfectly when pushed with a spatula. It should have almost no moisture remaining.
  11. Cool, Season, and Store: Remove the finished tomato paste from the oven and let it cool slightly. Gather the paste into a ball, taste, and adjust seasoning if necessary. Pack the paste tightly into sterilized glass jars.
  12. Seal for Preservation: Pour a thin layer of the remaining olive oil (about 1/4 inch / 0.5 cm) over the surface of the paste in the jar to prevent oxidation. Seal the jar tightly and refrigerate.