How to Make Tomato paste
Fermented tomato paste offers an umami-rich alternative to conventional tomato paste. Through lacto-fermentation, tomatoes develop deeper savory notes while gaining probiotic benefits, creating a complex cooking ingredient with enhanced nutritional value.
Category: Pastes & Sauces · Method: Lactic Acid · Time: 14-60d · Difficulty: 2/5 · Yield: varies · Temp: 18-22°C
History
While sun-dried tomato paste has Mediterranean origins, lacto-fermented versions draw on Eastern European traditions of fermenting vegetables. This method preserves the harvest while creating unique flavor compounds unavailable in fresh or cooked tomatoes.
Ingredients
- 2 kg Ripe tomatoes — Roma or paste tomatoes preferred
- 40g Sea salt — 2% of tomato weight
- handful Fresh basil — Optional
- 4 cloves Garlic — Optional, minced
Equipment
- Food mill or blender
- Large pot (for reducing)
- Fermentation jar
- Fine mesh strainer
- Cheesecloth
Instructions
Process tomatoes
Core tomatoes and blend or pass through food mill to remove seeds and skins. Collect puree.
Time: 20 min
Tip: Paste tomatoes have less water and work best.
Salt and ferment puree
Mix puree with salt and transfer to fermentation jar. Ferment 3-5 days until bubbling and tangy.
Time: 3-5 days
Tip: Stir daily to prevent surface mold.
Strain excess liquid
Line strainer with cheesecloth over bowl. Pour fermented puree and drain 4-8 hours.
Time: 4-8 hours
Tip: Save the liquid (tomato water) for cooking.
Reduce to paste
Simmer strained puree in pot over low heat, stirring frequently, until thick paste consistency.
Time: 2-4 hours
Tip: Low heat preserves some probiotics. Use oven method for hands-off approach.
Add flavorings
Stir in optional basil and garlic during last 10 minutes of cooking.
Time: 10 min
Fermentation Timeline
- Day 1-2: Initial fermentation — Bubbles form. Slight tang develops.
- Day 3-5: Active fermentation — Pronounced bubbling. Tangy aroma. Ready for reducing.
- Day 5-6: Reduction — Puree concentrated to paste.
Signs of Success & Spoilage
Good signs
- Active bubbling during fermentation
- Pleasant tangy tomato aroma
- Bright red color maintained
- Thick, spreadable paste when reduced
Warning signs
- Mold growth (pink, black, or fuzzy)
- Off smell
- Brown or grey color
- Slimy texture
Troubleshooting
- Paste too thin
- Cause: Insufficient reduction Solution: Continue cooking until thick enough to mound on spoon.
- Bitter taste
- Cause: Scorched during reduction Solution: Use lower heat and stir frequently. Start fresh if burned.
- Mold during fermentation
- Cause: Surface exposure to air Solution: Stir daily, keep submerged, use airlock lid.
Storage
Store in jars covered with olive oil, refrigerate Keeps 6 months refrigerated. Freeze in ice cube trays for longer storage.
Health Benefits
- Concentrated lycopene
- Probiotic cultures (if not fully cooked)
- Rich in vitamins A and C
- High in potassium
Serving Suggestions
- Pizza sauce base
- Pasta sauce enhancer
- Soup flavoring
- Spread for sandwiches
- Braising liquid enrichment
Related Pastes & Sauces Ferments
Other Lactic Acid Ferments
- Sauerkraut — Vegetable
- Kimchi — Vegetable
- Kefir — Dairy
- Pickles — Vegetable
- Yogurt — Dairy
- Hot Sauce — Condiment
- Water Kefir — Beverage
- Kraut-Chi — Vegetable