If you have ripe tomatoes and a bit of patience, you can make paste that tastes way better than anything canned.

What you need:

Fresh ripe tomatoes (preferably Roma, Plum or any fleshy type)

A little salt

Olive oil (optional but recommended)

Garlic or bay leaf (optional for depth of flavor)

Step 1: Wash & Prep

Rinse the tomatoes thoroughly.

Cut out the stem area and chop them into chunks, no need to dice perfectly.

Step 2: Soften the Tomatoes

Pour everything into a pot.

Add a pinch of salt.

Cook on low heat for 15–20 minutes until the tomatoes soften and release juice.

Give it a stir occasionally so nothing burns.

Step 3: Blend & Strain

Once soft, blend the tomatoes till smooth.

Then strain using a fine sieve, cheesecloth, or muslin cloth to remove seeds and skin.

This step is what gives the paste that smooth finish.

Step 4: Cook Down the Puree

Return the strained puree to the pot.

Now this part takes time because it has to be on low heat only.

Let it simmer gently and stir every few minutes.

You’ll notice it thickening gradually.

If you like extra flavor, you can add:

A splash of olive oil

One garlic clove

Or a bay leaf (remove it later)

Keep cooking till it looks like a thick, rich paste.

This can take 1 to 2 hours depending on quantity.

Store It Properly

Once it's thick enough, let it cool.

Storage options:

Option 1

Transfer into a clean jar and pour a thin layer of olive oil over it to seal the surface.

Option 2

Scoop into ice cube trays, freeze, then store in a sealed bag or container.

How

long can it last?

Fridge: up to 2 weeks (if oil sealed)

Freezer: 3–6 months easily