Method: Oil-Sealed Tomato Paste Storage
Ingredients
-
Fresh homemade Tomato Paste
-
Olive Oil (or another cooking oil)
-
Sterilized glass jars with tight lids
-
Salt (optional but helpful)
Step-by-Step Process
1️⃣ Cook the tomato paste well
Cook the Tomato Paste until it becomes very thick and concentrated.
Removing as much water as possible helps prevent spoilage.
2️⃣ Sterilize the jars
Wash the jars and lids, then sterilize them by:
-
boiling them in water for 10 minutes, or
-
heating them in an oven at 120 °C for about 15 minutes.
Let them dry completely.
3️⃣ Fill the jars
-
Place the hot tomato paste into the sterilized jars.
-
Leave about 2–3 cm space at the top.
4️⃣ Add the oil seal
Pour a layer of Olive Oil on top (about 1–2 cm thick).
This oil layer blocks air and bacteria, helping preserve the paste.
5️⃣ Seal and store
Close the jars tightly and store them in a cool, dark place such as a pantry or cellar.
If done correctly, the paste can last up to 12 months.
✅ Important tips
-
Always use a clean spoon when removing paste.
-
After taking some paste, add a little oil again to keep the surface covered.
-
If you notice mold, bubbling, or a bad smell, discard it.
💡 Another very safe long-term method is sun-drying tomato paste into blocks, a traditional technique used in Mediterranean countries.
If you want, I can also show you a 2-minute trick chefs use to store tomato paste for months without mold. 🍅