Roasted Tomato Paste

A recipe for home-canned tomato paste from Ball canning. Honestly, we don't think it's worth home canning tomato paste, but have a read and decide for yourself.

Course Side Dish
Cuisine American
Keyword Tomatoes
Prep Time 1 hour
Cook Time 2 hours
Total Time 3 hours
Yield 4 125 ml (4 oz) jars
Calories 17 kcal


  • 6 kg roma tomatoes (12 lbs)
  • 1 tablespoon salt (OR non-bitter, non-clouding salt sub;. optional)
  • 4 tablespoons lemon juice (bottled. OR 1 teaspoon citric acid)
Metric - US Customary


  1. Heat oven to 175 C / 350 F.
  2. Wash tomatoes, core.
  3. Cut tomatoes in half.
  4. Squeeze or scoop seeds out of tomatoes.
  5. Place tomato halves cut side down on baking sheets in single layers.
  6. Roast tomatoes until skins are wrinkly and starting to char.
  7. Remove tomatoes from oven, let cool until safe to handle.
  8. Remove skins by pinching skins off tomato halves.
  9. Process tomato halves in food processor until smooth.
  10. Put tomato purée in a bowl. Stir in salt (if using) and either the citric acid OR the lemon juice.
  11. Spread the purée out on a baking sheet.
  12. Bake at 175 C / 350 F until.
  13. Every 20 to 30 minutes, stir the purée with particular attention to the edges to prevent burning.
  14. The paste is done when it is very thick, and a dark red.
  15. Put hot tomato paste into heated 125 ml (4 oz) jars.
  16. Leave 1 cm (1/4 inch) headspace.
  17. Debubble, adjust headspace.
  18. Wipe jar rims.
  19. Put lids on.
  20. Process in a water bath canner or steam canner.
  21. Process jars for 40 minutes. Increase time as needed for your altitude.