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Spitikos Domatopoltos: Recipe for Homemade Tomato Paste

User Rating 4.5 Star Rating (2 Reviews)


Spitikos Domatopoltos: Recipe for Homemade Tomato Paste

In Greek: σπιτικός ντοματοπολτός, say: spee-tee-KOHS doh-mah-toh-pol-TOHS

This recipe for homemade tomato paste has few ingredients, is very easy, but will take quite a while. The results are certainly worth the time!

Make sure the tomatoes are overripe (just before they really have to be thrown out) to get the best outcome.


  • 4 pounds of end-of-season overripe tomatoes, peeled
  • 1 sweet red pepper (pimiento, red bell), seeded
  • 1-2 tablespoons of sea salt
  • .
  • sterilized glass jars (no tops needed)
  • extra virgin olive oil


This recipe can be multiplied by increasing all ingredients proportionately.

Process tomatoes and bell peppers in a food mill, processor, or blender until well pulped.

Transfer to a pot and bring to a boil. Boil for 2-3 minutes.

Place mixture in a piece of tulle, and using a strainer, suspend it over a bowl. Leave to drain for 12 hours in the refrigerator to remove all excess liquid.

Transfer mixture to a glass or ceramic baking dish and stir in salt. Allow to come to room temperature then dry in a lukewarm oven (200-210°F or 95-100°C) for 15 to 20 minutes.

Spoon into sterilized glass jars, taking care to avoid creating air pockets, and top with 1/4 inch of extra virgin olive oil (enough to cover completely). Store in the refrigerator until ready to use.

In Greek homes, we often spread slices of country bread with a little olive oil, a little homemade tomato paste, and top with a crumble of feta cheese. Delicious!


  • As the tomato paste is used, add more oil to the top as needed.
  • Jars can also be loosely covered with foil (does not replace oil - always use the oil), if desired.
  • These will keep well until next year's tomato crop is ready!

User Reviews

 4 out of 5
First time success!, Member augustweber

This was my first time making home made tomato paste, and overall it turned out very well. I used 4lb of (nearly) overripe tomatoes from a local farmer's market, and followed these instructions verbatim. My only suggestions are to use less salt, and bake on a higher temperature. I used only 1tbsp of salt and my paste came out very very salty. Also I tried baking at 200 degrees for 20 minutes, and ended up having to bake another 20 minutes on 300 degrees. This however may have been due to the oven I was using. Also, if you're unable to find a ""tulle"", i used coffee filters inside my strainer and they worked great. All in all, I'm very satisfied with my results and will certainly home make my tomato paste from now on.

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