🪴 Roasted Tomato Paste — Chef Method from Frozen Tomatoes
- tmavraides
- Oct 4, 2025
- 1 min read
Ever wonder how chefs get that deep, rich tomato flavor without simmering all day?This method transforms your garden tomatoes into concentrated, velvety tomato paste — no peeling in hot water, no waste, and no canned taste.
Freezing the tomatoes first makes the skins slip right off, and a slow oven roast draws out every bit of sweetness for a thick, ruby-red paste that stores beautifully in the freezer.
🍅 Tomato Paste Method
(This is a method, not a recipe. Everyone’s tomatoes and yields will vary.)
1️⃣ Defrost tomatoes slowly — never in hot water.
2️⃣ Slip skins from tomatoes and save them for tomato powder.
3️⃣ Drain in a colander overnight, saving the tomato water.
• Freeze tomato water in 1-cup containers or ice cube trays.
4️⃣ Purée the tomatoes; add a few tablespoons of tomato water if needed.
5️⃣ Remove seeds using a food mill.
6️⃣ Bake: Preheat oven to 275°F. Spread seed-free purée in a glass or stainless-steel baking dish (never aluminum).
7️⃣ Reduce: Bake at 275°F until thick, rich, and deep red, stirring every 45–60 minutes. (My batch took about 5 hours.)
8️⃣ Cool completely, then refrigerate to chill further.
9️⃣ Portion: Scoop 1-Tbsp mounds onto a parchment-lined tray using a mechanical scoop.
🔟 Freeze solid, then transfer to labeled freezer bags or containers.
🌿 Download the Printable
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