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Tomato Paste Replaced

September 18, 2015
The concentrated rich flavor of tomato paste imparts an intense, hearty flavor to many dishes. But how often have you opened a can and only needed a tablespoon of paste from it?

Homemade Tomato Paste

Rich, thick, delicious tomato paste is easy to whip up into small, as-needed batches.

Quit buying those cans. Skip cooking and canning a big batch of paste. Instead, whip up only as much as you need, one recipe at a time, from versatile dried tomatoes in your pantry – it’s fast, simple and really tasty!

Dried tomatoes instead of paste

Fill your pantry with dried tomatoes from your garden at the height of freshness!

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Once your pantry is stocked with dried tomatoes, whip up our tastier-than-tomato-paste puree to add to dishes like stroganoff, soups, marinara, gravy, curries, stews or any other dish that needs an injection of rich tomato flavor.
Dried Tomato Paste PureePrint Print

4-6 dried tomato halves*
1/4 cup, plus 2 tablespoonsΒ chicken or vegetable broth (or water + 1/4 t sea salt)

*If you are using unseasoned dried tomatoes, add 1/8 t dried thyme and 1/2 T olive oil

Pour broth or water plus salt into a microwave safe measuring cup. Heat about 1-2 minutes or until the liquid boils.

Dried tomatoes soaking in broth for tomato paste recipe

Soak just a few dried tomatoes in broth or salted water to make up the perfect amount of tomato paste for your recipe every time. A little of this goes a long way!

Add dried tomatoes to the hot broth, pressing down with a spoon and stirring until the tomatoes sink into the liquid. Set aside for at least 20 minutes to allow the tomatoes to rehydrate; they won’t absorb all of the liquid.

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Once the tomatoes are soft, pour the tomatoes and liquid into a blender. (At this point the liquid should be cool, but if it isn’t take care when you turn on the blender, starting at the lowest setting to avoid any steamy, hot explosions of red goop everywhere.) Cap the blender pitcher tightly and begin pureeing the mixture, starting at a low setting and eventually working to a high setting. Within a few minutes you should have a nicely whipped, rich tomato blend. It may be a little runnier than the stuff you’re used to buying in the can, but it will be intensely flavored (and full of your own garden goodness!)

Using a spoon or spatula, scoop the mixture from the blender and add to your recipe as you would tomato paste, adjusting the amount based on how much tomato-y flavor you want.

(This makes about a 1/4 cup of paste. If you want less or more paste for your recipe, adjust the number of tomatoes and amount of broth relative to your needs.)

If you accidentally make more than you need, line a cookie sheet with parchment paper, and drop your DIY paste in 1 T. globs onto the lined sheet. Place in freezer until solid. Then, drop your chunks into a freezer-safe container to store for next time.

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