Authentic Tomato Paste Recipe – Easy Homemade Indian Style

Last Updated on 2 months by Neha Deshmukh

Authentic Tomato Paste Recipe – Easy Homemade Indian Style

Hey everyone! If you’ve ever wondered what makes Indian curries so richly flavored, a big secret lies in a good quality tomato paste. Store-bought is fine in a pinch, but honestly? Nothing beats the vibrant taste of homemade. I first started making my own when I realized I could control the sweetness and acidity exactly to my liking – and it’s so much fresher! This recipe is surprisingly simple, and I’m excited to share it with you. Let’s get cooking!

Yields: Approximately 200g
Prep time: 10 minutes
Cook time: 25 minutes
Difficulty: Medium

Why You’ll Love This Recipe

This isn’t just a tomato paste recipe, it’s the tomato paste recipe you’ll keep coming back to. It’s incredibly versatile – perfect for everything from a quick dal tadka to a complex butter chicken. Plus, making your own means you avoid all those added preservatives and sugars found in store-bought versions. You’ll taste the difference, I promise!

Ingredients

Here’s what you’ll need:

• 1 kg tomatoes
• 2 tbsp vinegar
• 1 tsp salt
• 2 tbsp sugar (optional)

Ingredient Notes

Let’s talk tomatoes! Ripe, red tomatoes are absolutely key here. The riper they are, the sweeter and more flavorful your paste will be. Roma or plum tomatoes are fantastic because they have less water content, but honestly, any good quality ripe tomato will work.

Now, about that vinegar… In Indian cooking, we often use white vinegar or apple cider vinegar. White vinegar gives a clean tang, while apple cider vinegar adds a subtle fruity note. Feel free to experiment!

And the sugar? That’s totally optional. Some tomatoes are naturally sweet enough, but a little sugar can help balance the acidity, especially if your tomatoes are a bit tart. I usually add it, but my mom never does – it really depends on your preference!

Step-By-Step Instructions

Alright, let’s make some paste!

1. First, thoroughly wash your 1 kg of ripe red tomatoes. Then, make shallow criss-cross cuts at the base of each tomato – this makes peeling them so much easier.
2. Bring a pot of water to a boil. Gently blanch the tomatoes for about 10 minutes, until the skins start to loosen.
3. Immediately transfer the tomatoes to a bowl of cold water. This stops the cooking process. Once cool enough to handle, peel off the skins and remove the seeds completely. It’s a little fiddly, but worth it!
4. Now, blend the peeled tomato pulp until it’s beautifully smooth. You can use a regular blender or an immersion blender – whatever you have on hand.
5. Pour the blended pulp into a heavy-bottomed pan. Add the 2 tbsp vinegar and 1 tsp salt. If you’re using sugar, add the 2 tbsp now too.
6. Bring the mixture to a simmer over low heat. This is where patience comes in! Cook for about 20-25 minutes, stirring occasionally, until the paste has thickened to your desired consistency.
7. Let the paste cool completely before transferring it to sterilized airtight glass containers.

Expert Tips

• Heavy-bottomed pan is a must! This prevents scorching and ensures even cooking.
• Stir frequently: Especially towards the end of cooking, to prevent sticking.
• Don’t rush the simmering process: Low and slow is the key to a rich, concentrated flavor.

Variations

• Sweeter Paste: Add an extra tablespoon of sugar, or even a touch of jaggery for a more traditional Indian sweetness. My friend, Priya, swears by a tiny pinch of cardamom powder too!
• Tangier Paste: Increase the vinegar to 3 tablespoons.
• Thicker Paste: Continue simmering for longer, until you reach your desired consistency. Remember it will thicken slightly as it cools.
• Tomato Varieties: Experiment with different types of tomatoes! Heirloom tomatoes will give you a unique flavor profile.
• Pressure Cooker/Instant Pot: You can speed things up by pressure cooking the tomatoes for about 8-10 minutes, then blending and simmering as usual.

Serving Suggestions

Okay, now for the fun part – using your gorgeous homemade tomato paste!

• Indian Curries: It’s the base for so many classic Indian dishes like butter chicken, rogan josh, and vindaloo.
• Dals: A spoonful adds incredible depth of flavor to your dals.
• Sauces: Use it as a base for pasta sauces, pizza sauce, or even as a flavour boost for soups and stews.
• Marinades: It tenderizes meat and adds a lovely tang.

Storage Instructions

• Refrigerator: Store in airtight containers in the refrigerator for up to a week.
• Freezer: For longer storage, freeze in ice cube trays or small containers. Frozen tomato paste will last for up to 3 months.

FAQs

What is the best type of tomato to use for tomato paste?

Roma or plum tomatoes are ideal because of their lower water content, but any ripe, flavorful tomato will work.

Can I use lemon juice instead of vinegar?

You can, but the flavor will be slightly different. Lemon juice is milder than vinegar, so you might need to use a bit more.

How can I tell when the tomato paste is thick enough?

It should coat the back of a spoon and hold its shape. Remember it will thicken further as it cools.

How long does homemade tomato paste last in the refrigerator?

Up to a week, stored in airtight containers.

Can I freeze tomato paste, and if so, how?

Absolutely! Freeze it in ice cube trays for convenient portions, or in small containers. It will last for up to 3 months in the freezer.

Enjoy! I really hope you give this recipe a try. Let me know how it turns out in the comments below!