Authentic Tomato Paste Recipe – Sun-Dried Indian Tamarind Flavor

Last Updated on 4 months by Neha Deshmukh

Authentic Tomato Paste Recipe – Sun-Dried Indian Tamarind Flavor

Hey everyone! Today, I’m sharing a recipe that’s been passed down in my family for generations – a truly authentic Indian tomato paste. It’s unlike anything you’ll find in a jar at the store, bursting with a unique sun-dried tomato flavor deepened by tangy tamarind. It takes a little time and patience, but trust me, the results are so worth it. This isn’t just a paste; it’s a flavor bomb that will elevate your cooking!

Why You’ll Love This Recipe

This tomato paste isn’t your average store-bought version. The sun-drying process concentrates the tomato flavor, creating an intense sweetness. The tamarind adds a delightful tang, and the blend of spices gives it a warmth that’s just… incredible. It’s a cornerstone of so many Indian dishes, and once you make your own, you’ll never go back.

Ingredients

Here’s what you’ll need to create this flavorful paste:

• 2 kg tomatoes
• 50 gms tamarind
• ½ tsp turmeric powder
• 3 tbsps red chili powder
• 1 tsp dry roasted fenugreek powder
• 1 tbsp mustard seeds
• 3 tbsps salt
• ½ tsp asafoetida (hing)
• 6 tbsps oil

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

Tomatoes: Choosing the Right Variety
Roma tomatoes are my go-to. They have a meaty texture and fewer seeds, which is perfect for making paste. But honestly, any ripe, flavorful tomato will work – just adjust the drying time accordingly.

Tamarind: Regional Variations and Uses
Tamarind comes in different forms – blocks, paste, and concentrate. I prefer using the block form, as it gives the best flavor. Soak it in warm water and extract the pulp. Tamarind adds a lovely sourness that balances the sweetness of the tomatoes.

Turmeric Powder: Quality and Flavor Profile
Use good quality turmeric powder for the best color and flavor. It’s not just about the color, though! Turmeric has amazing health benefits too.

Fenugreek Powder: Roasting for Enhanced Aroma
Roasting the fenugreek seeds before grinding them into a powder intensifies their aroma. You can easily do this in a dry pan over medium heat for a few minutes until fragrant.

Mustard Seeds: Types and Roasting Techniques
Black mustard seeds are traditionally used in this recipe. Lightly roasting them before grinding releases their pungent flavor. Be careful not to burn them!

Asafoetida (Hing): Benefits and Usage
Asafoetida has a strong, pungent smell, but it mellows out beautifully when cooked. It aids digestion and adds a unique savory note. A little goes a long way!

Oil: Selecting the Best Oil for Flavor
I like to use mustard oil for an authentic flavor, but any neutral oil like sunflower or vegetable oil will work just fine.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, slice your tomatoes into 6 pieces each. Don’t worry about being perfect!
2. Mix them with the salt and turmeric powder. This helps draw out moisture and preserves the color.
3. Cover and let them rest overnight. This is a crucial step – don’t skip it!
4. The next day, drain off all the liquid from the tomatoes.
5. Now comes the fun part: sun-drying! Spread the tomato pieces on a clean cloth and let them dry in the sun for 3-4 days, until they’re completely dehydrated.
6. While the tomatoes are drying, let’s work on the tamarind. Combine the tamarind liquid with the drained tomato liquid in a shallow vessel.
7. Leave this mixture in the sun for 4 days, until it thickens beautifully.
8. Once the tomatoes are dry and the tamarind liquid is thickened, combine them. Let this sit overnight to let the flavors meld.
9. Coarsely grind the mixture.
10. Add the chili powder, fenugreek powder, and roasted mustard powder. Mix well.
11. Heat the oil until it’s warm. Add the asafoetida and let it infuse for about 15 seconds.
12. Pour the spiced oil into the tomato paste and mix thoroughly.
13. Let the paste cool completely, then store it in an airtight container. Refrigeration will help it last longer.

Expert Tips

Here are a few things I’ve learned over the years:

• Achieving the Right Consistency: The paste should be thick and spreadable, not watery. Adjust the drying time of the tomatoes if needed.
• Sun-Drying Techniques for Optimal Results: Make sure the cloth is clean and the tomatoes are spread out in a single layer. Protect them from insects with a fine mesh.
• Adjusting Spice Levels: Feel free to adjust the amount of chili powder to your liking.
• Understanding Tamarind Pulp Quality: The quality of tamarind pulp can vary. If it’s very fibrous, strain it through a fine-mesh sieve.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan!
• Spice Level Adjustment (Mild, Medium, Hot): Reduce or increase the chili powder to control the heat. My family loves it medium-hot!
• Festival Adaptations (Diwali, Navratri): This paste is a staple during festivals. It’s used in various snacks and curries.
• Regional Variations (Maharashtrian, South Indian): In Maharashtra, they sometimes add a touch of jaggery for sweetness. South Indian versions might include curry leaves.

Serving Suggestions

This tomato paste is incredibly versatile! Use it in:

• Curries
• Sambhar
• Rasam
• Marinades
• Chutneys
• As a base for tomato soup

Storage Instructions

Store the cooled tomato paste in an airtight container in the refrigerator. It should last for at least 6 months, if not longer! You can also freeze it in small portions for even longer storage.

FAQs

Let’s answer some common questions:

What is the best type of tomato to use for this paste?
Roma tomatoes are ideal, but any ripe, flavorful tomato will work.

Can I skip the sun-drying process and use a dehydrator?
Yes, you can! Dehydrate the tomatoes at a low temperature (around 55-60°C) until they’re completely dry.

How long does this tomato paste typically last in the refrigerator?
At least 6 months, sometimes longer!

What can I substitute for tamarind if I can’t find it?
Lime juice or amchur (dried mango powder) can be used as a substitute, but the flavor won’t be quite the same.

Is asafoetida essential for the flavor, and what can I use if I’m allergic?
Asafoetida adds a unique savory note, but if you’re allergic, you can omit it. A pinch of garlic powder might help add some depth.

How can I tell if the tomato paste is properly dehydrated?
The tomatoes should be leathery and completely dry to the touch. They shouldn’t feel pliable or sticky.

What are some traditional dishes this tomato paste is used in?
It’s used in countless Indian dishes! Think sambhar, rasam, various curries, and even as a base for chutneys.

I hope you enjoy making this authentic Indian tomato paste as much as my family does! Let me know how it turns out in the comments below. Happy cooking!