How to Make Tomato Paste


  • 1 kg tomatoes
  • 1 tsp salt
  • 1/2 tsp sugar
  • cornstarch
  • sodium benzoate (optional)


  • stainless/enameled kettle bowl
  • measuring spoons wooden ladle
  • casserole, stainless chopping board
  • blender (optional) knife, stainless
  • stove colander
  • strainer, stainless thermometer
  • weighing scale

Packaging Material:

  • sterilized glass jars with PVC caps


  1. Sort and wash ripe, fleshly red tomatoes.
  2. Blanch for 30 seconds and immediately dip in cold water. Remove skin and cut into halves (crosswise).
  3. Strain the seeds through fine mesh stainless steel strainer.
  4. Discard the seeds. Osterize and/or cut the pulp into small pieces.
  5. Mix the juice and pulp. Cook the mixture to soften the pulp by boiling for 10-15 minutes with occasional stirring.
  6. Strain and measure the puree.
  7. Add 1 tsp salt and 1/2 tsp sugar to every cup of tomato puree.
  8. Transfer the strained puree into a casserole and cook over a low flame for 15 minutes.
  9. Continue cooking with occasional stirring until a pasty consistency is reached. Add cornstarch previously dissolved in water (if desired).
  10. Fill while hot (80° C) in sterilized bottle. Seal tightly.
  11. Pasteurize in boiling water bath for 35 minutes.
  12. Cool, label and store.

For more information, contact:

Industrial Technology Development Institute
DOST Compound, Gen. Santos Ave.,
Bicutan, Taguig City
Tel Nos.: (02) 837-2071 to 82 locs 2182, 2218, 2180;
Telefax Nos.: (02) 837-3167/6150/6156

source: DOST-ITDI

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