Homemade Tomato Concentrate

Ingredients

• 2,5 kg Ripe organic tomatoes (Well washed, stem removed, cut in half)
• 1 c. à café Fine salt (About 5 g)
• 0,5 c. à café Sweet paprika (optional) (For a slight smoky note)
• 2 c. à soupe Extra virgin olive oil (To cover the surface of the concentrate during storage)

Instructions

1. Wash and prepare the tomatoes

   Rinse the tomatoes thoroughly, remove the stem and cut each tomato in half.

   Time: PT5M

2. Blend the tomatoes

   Place the tomato halves in the blender (in two batches if necessary) and blend for a few seconds until you obtain a smooth purée.

   Time: PT3M

3. Strain the purée

   Pour the purée into a sieve placed over a bowl and press with the back of a spoon to extract all the pulp, retaining the seeds and skin.

   Time: PT5M

4. Repeat the straining

   Repeat the same operation with the second batch of blended tomatoes.

   Time: PT5M

5. Cook the concentrate

   Pour the strained pulp into a large heavy‑bottomed pan. Heat over high heat. Let cook for about 30 minutes without stirring, then begin to stir gently every 5‑10 minutes. Continue cooking until the water has almost completely evaporated (about 1 hour total). Stir constantly at the end to prevent the concentrate from sticking.

   Time: PT1H

   Temperature: feu vif

6. Season

   Remove the pan from the heat. Add the salt and, if desired, the paprika. Mix well.

   Time: PT2M

7. Sterilize the jars

   While the concentrate cools slightly, plunge the small glass jars and their lids into a large pot of boiling water for 10 minutes to sterilize them. Drain on a clean towel.

   Time: PT15M

   Temperature: eau bouillante

8. Package the concentrate

   Transfer the still‑warm concentrate into the sterilized jars, leave 1 cm of headspace, then drizzle a stream of olive oil over the surface to prevent oxidation.

   Time: PT1M

9. Storage

   Allow the jars to cool completely at room temperature, then store them in the refrigerator (up to 2 months) or freezer (up to 9 months). For long‑term storage, keep the jars in a cool, dark place.

   Time: PT5M

Nutrition Facts

Calories

205

Protein

10 g

Carbohydrates

48 g

Fat

1,3 g

Fiber

5 g

Ingredient Substitutions

• Instead of Ripe organic tomatoes: Canned tomatoes (for a different result)
• Instead of Fine salt: Sea salt, Himalayan pink salt
• Instead of Sweet paprika (optional): Smoked paprika, Sweet powdered chili
• Instead of Extra virgin olive oil: Sunflower oil, Grape seed oil

Equipment Needed

• Kitchen knife
• Cutting board
• Blender (immersion or standard)
• Fine‑mesh sieve
• Large heavy‑bottomed pan or pot
• Wooden spoon or heat‑resistant spatula
• Measuring spoon
• Small glass jars with lids
• Large pot or cauldron for sterilization
• Kitchen tongs (optional)

Critical Steps — Do Not Skip

• Strain the purée to remove seeds and skin for a smooth texture.
• Cook over high heat until all water evaporates, stirring regularly to prevent sticking.
• Sterilize the jars before packaging to ensure safe preservation.

Chef Tips from the Video

• Use Roma or San Marzano tomatoes for a sweeter, less watery flavor.
• Lightly roasting the tomatoes before blending intensifies the flavor.
• Add a pinch of sugar if the concentrate is too acidic.

Troubleshooting

Storage

Refrigerator: Up to 2 months in airtight jars covered with olive oil.

Freezer: Up to 9 months in jars or freezer bags.

Room temperature: If the jars are properly sterilized and sealed, up to 12 months in a cool, dark place.

Make-Ahead Tips

• Prepare large batches and freeze the concentrate in ice‑cube trays; transfer the cubes to a freezer bag.
• The concentrate keeps very well in the refrigerator for 2 months, ideal for quick sauces.