Tomato Paste Beneficial or Harmful? | Homemade Tomato Paste Recipe

This article provides a method for preparing homemade tomato paste, although it's advisable for the well-being of yourself and your family to opt for healthier and nourishing alternatives.

Tomato paste is one of the widely used international condiments, it is among the most popular food seasonings due to its color and flavor. In some countries it has become a tradition to prepare homemade tomato paste during the summer season, given the abundance of tomatoes. The history of making tomato paste dates back to Italy.

Disadvantages of tomato paste

Tomatoes were originally a poisonous plant, originating from the South and Central America region. During the early colonial period, the Spanish introduced this plant to the rest of the world. Over time, through genetic modifications and grafting. They reduced its toxicity to make it non-lethal, making it safe for consumption. They transformed it for public consumption to the extent that currently, there is hardly any household that doesn't use it, reflecting its remarkable transformation over the years.

During the cooking process, tomato paste, when boiled for a minimum of 6 to 7 hours in aluminum or tin-coated containers, may carry the following hazards:

1. Due to the acidic nature of tomatoes, some amount of aluminum from the container dissolves into it, leading to mental sluggishness and Alzheimer's.
2. In factory-made and industrial tomato pastes, preservatives like sodium benzoate or ethylenediaminetetraacetic acid (EDTA) are added, severely deteriorating blood and causing various types of cancers in the body. Nowadays, in more than 90% of diets throughout Europe, sauces and tomato paste are used, contributing to numerous health issues and diseases.

The consumption of tomato pastes from the perspective of traditional medicine

According to traditional medicine, tomatoes are considered to have a cold and wet temperament. They lead to an increase in phlegm in the individual, or in other words, they contribute to phlegmatic dominance. Additionally, due to their melancholic-causing properties, tomatoes can trigger itchiness, allergies, stagnation of bodily humors, and consequently a decrease in bodily functions.

Additionally, tomato paste, being concentrated from several kilograms of tomatoes, can significantly increase the accumulation of the toxic glycoalkaloid substance, tomatine. Therefore, the consumption of other tomato products such as tomato juice, pickled tomatoes, and tomato sauce is also not recommended.(1)

Substitute for Tomato Paste

Generally, the paste is referred to as juices that have been boiled, and one-third or one-quarter of it remains. Therefore, globally, we can have paste made from all kinds of fruits.

In the ancient Iranian culinary culture, before the introduction of tomatoes, various types of pastes were used, including pomegranate paste, sour grape paste, apple paste, barberry paste, quince paste, and more. Each paste was used according to the type of food and its nature. Therefore, the proper practice would be to use substitutes.

• Pomegranate paste
• Sour cherry paste
• Apricot paste

These are suitable alternatives to tomato paste. Additionally, using dried sour cherry and dried apricots can replace tomato paste in dishes. Furthermore, turmeric and saffron not only add excellent color and flavor to dishes but also possess strong anti-cancer, anti-osteoporosis, anti-rheumatism, as well as digestive and heart-strengthening properties.(2)

Homemade Tomato Paste Preparation Method

Although we don't recommend consuming tomato paste, given its widespread use in today's society, we'll provide you with instructions on preparing homemade tomato paste. This way, you can make it at home and minimize your consumption of factory-made pastes to avoid potential side effects and additional problems.

With the quantities provided in this recipe, you can prepare approximately 2 kilograms of tomato paste. If you want a smaller or larger amount, simply multiply or divide the ingredient quantities accordingly.

Preparation Method:

1. Wash the tomatoes and grind or grate them using a meat grinder, food processor, or grater.
2. Then pass them through a sieve in a way that separates the skin and seeds.
3. Pour the strained tomatoes into a pot and place it over the heat until it thickens.
4. If you prefer the paste not to be too thick, when it reaches a yogurt-like consistency, add some sea salt. The amount of salt should be sufficient to give the paste a balanced flavor, avoiding it being overly salty or bland.
5. If you want to make a firm tomato paste, after it thickens, reduce the heat slightly and stir it regularly until all the water evaporates.
6. Towards the end of cooking, add enough salt to the paste, and after a few boils when the paste becomes completely firm and free of water, remove it from the heat. It's important to add salt to the paste towards the end of the cooking process.
7. Once the tomato paste has cooled a bit, pour it into clean and dry glass bottles.
8. Fill the bottles to a level where there is a bit of empty space at the top of each bottle.
9. After it has completely cooled, fill the top of each bottle with olive oil, tightly seal the lids, and store them in a cool place.
10. It's advisable to store the tomato paste in the refrigerator. (3)

Key Tips and Tricks for Preventing Mold in Homemade Tomato Paste

1. t's better to use meaty and red tomatoes for making tomato paste. Greenhouse tomatoes are not suitable for paste preparation.
2. Homemade tomato paste, lacking preservatives, is susceptible to mold. To use the paste without mold, avoid using a dirty, wet, or oily spoon or a spoon that you've put in your mouth.
3. The primary reason for mold in tomato paste is the presence of water. To prevent mold, it's crucial for the water in the paste to completely evaporate during cooking. A sign of complete evaporation is when you press a spoon into the paste, and no water collects in the spoon.

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