Kirkland's organic tomato paste is already quite clean with just organic tomatoes and citric acid - no seed oils or artificial additives. However, making it at home ensures maximum freshness, eliminates packaging waste, and often costs less per serving while giving you control over concentration and flavor.
Based on: Organic Tomato Paste
· Makes approximately 20 servings
· Serving: 33g (2 tablespoons)
Why This Recipe is Seed Oil Free
Commercial Organic Tomato Paste from Kirkland Signature often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Organic Tomato Paste may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic Roma tomatoes
2.7kg (6 pounds) · Organic Roma Tomatoes (any certified organic brand from Whole Foods, Amazon Fresh, or local farmers market)
Primary ingredient that will be concentrated down to create the tomato paste base
Organic citric acid
6g (1 teaspoon) · Milliard Citric Acid - USP Grade
Natural preservative and acidifier that extends shelf life and maintains proper acidity levels
Instructions
Step 1. Wash 6 pounds (2.7kg) of organic Roma tomatoes thoroughly under cold running water. Remove any stems and cut a shallow X on the bottom of each tomato. This scoring helps the skins separate during blanching. Roma tomatoes work best because they have fewer seeds and more flesh than other varieties.
Step 2. Bring a large pot of water to a rolling boil and prepare a bowl of ice water nearby. Working in batches of 6-8 tomatoes, blanch them for 45-60 seconds until the skins start to curl at the X marks. Immediately transfer to the ice water using a slotted spoon. Once cooled (about 2 minutes), the skins should slip off easily when you pull from the X mark.
Step 3. After peeling all tomatoes, cut them in half and gently squeeze out the seeds and gel into a fine-mesh strainer set over a bowl - save this liquid as it contains concentrated tomato flavor. Roughly chop the tomato flesh into 1-inch pieces. You should have about 2kg (4.4 pounds) of peeled, seeded tomato flesh.
Step 4. Place the chopped tomatoes in a heavy-bottomed pot or Dutch oven and cook over medium heat for 15-20 minutes, stirring occasionally, until they break down and release their juices. The mixture will look very watery at first - this is normal. Strain the reserved tomato liquid through the mesh strainer to remove seeds, then add this liquid back to the pot.
Step 5. Reduce heat to medium-low and continue cooking, stirring every 10-15 minutes, for 2-3 hours until the mixture reduces to about 1/4 of its original volume. The color should deepen to a rich red and the consistency should coat the back of a spoon. For the final 30 minutes, stir more frequently to prevent sticking and reduce heat if needed.
Step 6. When the paste reaches proper consistency (it should mound slightly when dropped from a spoon), remove from heat and stir in 1 teaspoon (6g) of organic citric acid until fully dissolved. The citric acid is crucial for preservation and maintaining the proper pH for safe storage. Taste and adjust if needed - it should be intensely tomatoey with a slight tang.
Step 7. While still hot, transfer the tomato paste to sterilized glass jars, leaving 1/4 inch headspace. Wipe jar rims clean and apply sterilized lids. Process in a boiling water bath for 45 minutes for safe preservation, or store in refrigerator for up to 2 weeks. For freezer storage, portion into ice cube trays (each cube equals about 2 tablespoons), freeze until solid, then transfer cubes to freezer bags - keeps for 6 months.
Storage
Refrigerate opened jars for up to 2 weeks, or freeze in portion-sized containers for up to 6 months. Home-canned jars (properly processed) keep for 1 year in a cool, dark pantry. Always use clean utensils when removing paste from jars.
Cost Comparison
Cost per serving (homemade)$0.90
Cost per serving (store-bought)$1.33
Savings32%
While the upfront ingredient cost is higher, you get superior freshness and can make multiple batches from the citric acid. The savings increase significantly if you buy tomatoes in season or grow your own.