Make Rich Homemade Tomato Paste with Seasonal Veggies - Easy Recipe

Wash and prepare vegetables. Roughly chop the tomatoes. Dice the large onion and mince the garlic cloves.

Heat olive oil in a large heavy-bottomed pot over medium heat. Add the diced onion and sauté for 5-7 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

Add the roughly chopped tomatoes, salt, and black pepper to the pot. Stir well to combine. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 30-45 minutes, stirring occasionally, until the tomatoes have softened significantly and released most of their juices.

For a smoother paste, use an immersion blender directly in the pot to purée the mixture until smooth. Alternatively, carefully transfer the mixture to a regular blender and blend. If desired, pass the purée through a fine-mesh sieve to remove any seeds and skins for an extra-smooth consistency.

Return the puréed mixture to the pot (if removed). Cook over low heat, uncovered, stirring frequently to prevent sticking, for 1-2 hours. The goal is to reduce the liquid significantly until the paste has thickened to your desired consistency. Add fresh basil and dried oregano (if using) during the last 15 minutes of cooking.

Once the tomato paste has reached your desired thickness, remove it from the heat and let it cool completely. Transfer the cooled paste to clean, airtight jars. Store in the refrigerator for up to 2 weeks, or freeze in small portions for longer preservation (up to 6 months).