Homemade Sundried Tomato Paste (Quick & Easy Recipe)

5 from 2 votes

Homemade Sundried Tomato Paste (Quick & Easy Recipe)

A simple recipe for homemade sundried tomato paste, which can be added to so many dishes (including sandwiches & wraps) as a flavour booster.

Prep Time3

Total Time3

Course: dip, sauce

Cuisine: Italian, Mediterranean

Servings: servings

Calories: 220kcal

Author: Jacqueline Meldrum

Ingredients

145 g sundried tomatoes (drained from 285g / 10 oz jar - save the oil)
140 g olive oil (I use the oil from the sundried tomatoes jar)
5 tablespoons tomato puree (tomato paste)
2 tablespoons brown sugar (or white caster sugar)
1 tablespoon dried oregano
1 teaspoon garlic powder (granules) (or fresh garlic and more if you like)
1 teaspoon salt
1 pinch black pepper (be generous)

Instructions

Add all the ingredients to a food processor or blender.
If you are using an electric stick blender (immersion blender), chop the sundried tomatoes before adding to a jug with the other ingredients (you may need to blend longer).
Blend until you have a thick paste, but with some texture.
Taste to check the seasoning.
Serve & enjoy!

Notes

You can keep this tasty spread in the fridge for a week or in the freezer for 1-2 months.
To defrost, just leave it in the fridge overnight.
Spread on sandwiches wraps and cheese toasties (grilled cheese).
Add to sauces, soups, stews and chilli.
Add to freshly cooked pasta, thinning with pasta water or cream (throw some frozen spinach to cook in with the pasta).

I say 8 portions as I regularly add half a jar when making some of my favourite recipes, which serve 4 people. You may use more or less of the paste when you are using it, depending on what you are using it for, so it's just a guide.

Nutrition