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Tomato Paste Two Ways with a Weston Dehydrator and Tomato Strainer/Sauce Maker

Method #1: Dehydrating Tomato Puree

Makes 8 Cups of Paste

10 Roma Tomatoes


Weston Tomato Strainer/Sauce Maker, any of the following models will do:
- Roma Electric Tomato Strainer/Sauce Maker by Weston
- Weston #5 Meat Grinder with Tomato Strainer Attachment
- Roma Manual Tomato Strainer/Sauce Maker by Weston

Puree the tomatoes with the Weston Sauce Maker (Standard/Tomato Screen) or Tomato Strainer Attachment.

Spread the resulting puree over parchment-paper lined dehydrator trays and dehydrate at 145 degrees F for about 6 hours (due to water content, dehydrating times vary). Be sure to stir the puree at least once every hour. Remove and use once the puree has reached paste consistency.

If you don't want to use the paste right away, you may can it with the WestonDeluxe 5-Piece Canning Kit. Be sure to top the paste off with about 1/2 inch of olive oil and keep it refrigerated.

Method #2: Tomato Powder

Makes 2 1/2 Cups of Powder

Weston Dehydrator
Weston Meat Grinder


Thinly slice the tomatoes and lay out on dehydrator trays.
Dehydrate at 145 degrees F for about 8 hours, checking back every hour after 6 hours (due to water content, dehydrating times vary). You may also add your favorite herbs into the dehydrator to flavor your paste.

Once completely dehydrated, run the tomatoes (with the herbs if you added any) through a food processor. The resulting powder is a tomato base substitute you can use in place of paste. If you would like to create a complete paste consistency, you can rehydrate the powder with oil until it creates a paste.

One cup of powder is the equivalent of 12 oz of paste.

We recommend using this in our Pasta Sauce recipe.

Sample Product Label
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