In Greek: σπιτικός ντοματοπολτός, say: spee-tee-KOHS doh-mah-toh-pol-TOHS
This recipe for homemade tomato paste has few ingredients, is very easy, but will take quite a while. The results are certainly worth the time!
Make sure the tomatoes are overripe (just before they really have to be thrown out) to get the best outcome.
- 4 pounds of end-of-season overripe tomatoes, peeled
- 1 sweet red pepper (pimiento, red bell), seeded
- 1-2 tablespoons of sea salt
- FOR STORING
- sterilized glass jars (no tops needed)
- extra virgin olive oil
This recipe can be multiplied by increasing all ingredients proportionately.
Process tomatoes and bell peppers in a food mill, processor, or blender until well pulped.
Transfer to a pot and bring to a boil. Boil for 2-3 minutes.
Place mixture in a piece of tulle, and using a strainer, suspend it over a bowl. Leave to drain for 12 hours in the refrigerator to remove all excess liquid.
Transfer mixture to a glass or ceramic baking dish and stir in salt. Allow to come to room temperature then dry in a lukewarm oven (200-210°F or 95-100°C) for 15 to 20 minutes.
Spoon into sterilized glass jars, taking care to avoid creating air pockets, and top with 1/4 inch of extra virgin olive oil (enough to cover completely). Store in the refrigerator until ready to use.
In Greek homes, we often spread slices of country bread with a little olive oil, a little homemade tomato paste, and top with a crumble of feta cheese. Delicious!
- As the tomato paste is used, add more oil to the top as needed.
- Jars can also be loosely covered with foil (does not replace oil – always use the oil), if desired.
- These will keep well until next year’s tomato crop is ready!