The Umami Bomb: How to Make Killer Homemade Sundried Tomato Paste
Let’s talk about those gorgeous, wrinkly little flavor bombs: Sundried tomato. For years, I just tossed the whole jar into my pasta sauce, assuming I was maxing out my Italian credentials. Then I realized the true power of this ingredient isn’t just chopping it up—it’s turning it into an intense, vibrant paste that you can slather, spread, and stir into literally everything.
Making a proper Sundried tomato paste is like concentrating the entire Italian summer into one jar. It’s savory, it’s slightly sweet, and it has this ridiculously rich, fermented depth that makes store-bought tomato paste look like a pale imitation. My personal “aha” moment was spooning this homemade paste onto a cheese board and watching everyone ignore the fancy olives. Are you ready to upgrade your pantry with this incredible, versatile secret weapon?
Why This Sun-Kissed Paste is Your Flavor Secret Weapon
This recipe is about taking a great ingredient (sundried tomatoes) and making it utterly indispensable. When you blend the tomatoes with garlic, herbs, and a good amount of oil, you create a complex flavor profile that elevates simple dishes instantly.
It’s ridiculously easy to make in a food processor, taking less than 10 minutes, and it keeps in the fridge for weeks. Spread it on sandwiches, mix it into hummus, use it as a base for pizza or flatbreads, or whisk it into vinaigrettes. It adds instant umami, color, and depth to any meal. Plus, it just looks so much more artisanal when you pull out a jar of bright red, homemade paste. IMO, it’s the easiest way to convince people you actually know how to cook. Why settle for bland when you can have this concentrated Italian sunshine?
Ingredients: Italy’s Best in a Jar
We’re adding a few supporting players to the tomatoes to turn up the volume on flavor. Focus on quality extra virgin olive oil!
- 1 cup Sundried Tomato Halves (packed in oil): Drained, but reserve the oil! Oil-packed tomatoes are softer and blend better.
- 1/2 cup Reserved Oil (from the jar): Plus more as needed for blending.
- 2 cloves Fresh Garlic: Roughly chopped.
- 1/4 cup Fresh Basil Leaves: Or fresh oregano. Fresh herbs are key here.
- 1 teaspoon Dried Italian Seasoning: For boosting the classic flavor.
- 1/4 teaspoon Red Pepper Flakes (optional): For a little kick.
- Pinch of Fine Sea Salt: To taste (tomatoes are already salty, so be careful).
Key Substitutions and Notes
- Dry Sundried Tomatoes: If you use dry-packed tomatoes (not in oil), you must rehydrate them first in boiling water for 15 minutes, then drain. You will need to use 3/4 cup high-quality extra virgin olive oil for blending instead of the reserved oil.
- Herb Swap: If you lack fresh herbs, use 1 tablespoon of dried oregano instead of the fresh basil/oregano.
- Garlic Intensity: For a milder flavor, sauté the garlic quickly in a teaspoon of olive oil before blending.
Tools & Kitchen Gadgets Used
You absolutely need something powerful to turn the tomatoes and herbs into a smooth paste.
- Food Processor or High-Speed Blender: Essential! A stick blender can also work for smaller batches.
- Rubber Spatula: For scraping down the sides of the processor bowl.
- Fine-Mesh Sieve (optional): For draining the oil-packed tomatoes.
- Sharp Chef’s Knife and Cutting Board: For rough chopping the garlic and herbs.
- Airtight Glass Jar (small): For storing the finished paste.
Step-by-Step Instructions: The Umami Alchemy
This process is faster than boiling a pot of water. Just load, process, and watch the flavor unfold.
Step 1: Prep the Tomatoes
First, drain the jar of oil-packed sundried tomatoes through a sieve into a measuring cup. Measure out 1/2 cup of the reserved oil and set it aside—this oil is already flavored! Give your garlic and fresh herbs a rough chop.
Step 2: Load the Flavor Bomb
Add the drained sundried tomatoes, chopped garlic, fresh basil, Italian seasoning, and red pepper flakes (if using) into your food processor bowl. Start with the pinch of sea salt.
Step 3: Pulse and Blend
Secure the lid and pulse the ingredients a few times to break down the tomatoes. Stop, scrape down the sides with your rubber spatula. Now, process continuously. Slowly drizzle in the reserved 1/2 cup of oil through the feed tube while the machine is running.
Step 4: Achieve the Perfect Paste
Continue processing until the mixture is totally smooth, thick, and resembles a coarse, deep red paste. If the mixture looks too thick or is struggling to blend smoothly, add another tablespoon or two of the reserved oil until it reaches the consistency you like. We are aiming for a concentrated, spreadable texture.
Step 5: Taste and Adjust
Stop the processor and taste the paste. Does it need a bit more salt? A dash of black pepper? Now is the time to adjust. Give it a final 5-second blend to incorporate any last-minute seasonings.
Step 6: Jar and Oil Seal
Transfer the finished Sundried tomato paste into a small, clean, airtight glass jar. Smooth the top with a spoon. Now, here’s a pro tip: pour a thin layer of extra virgin olive oil over the top of the paste before sealing the jar. This acts as a natural seal, preserving the color and freshness. Seal the jar and store it in the refrigerator.
Calories & Nutritional Info: Concentrated Goodness
This spread is calorie-dense due to the olive oil, but it packs a powerful punch of vitamins and healthy fats. This is an estimated value based on a 1-tablespoon serving size.
- Estimated Calories Per Serving (1 Tbsp): Approximately 60-80 calories.
- Macronutrients (Approximate per serving):
- Fats: 6g – 8g (mostly healthy monounsaturated fats from olive oil)
- Carbohydrates: 2g – 4g
- Protein: <1g
- Nutritional Notes: High in Vitamin C, Vitamin A, and Lycopene (a powerful antioxidant). Naturally low-carb and vegan. TBH, you’re getting a lot of nutrient density in a small spoonful.
Common Mistakes to Avoid: The Bland Blend
Avoid these common slip-ups to ensure your paste is vibrant and balanced, not bitter or bland.
- Forgetting to Drain the Tomatoes: If you dump the tomatoes in with all the excess oil from the jar, your paste will be too runny, not a thick, spreadable consistency. Drain first!
- Using Raw Dry Tomatoes: Raw dry tomatoes will never blend fully and will give you a coarse, chewy paste. Always rehydrate dry tomatoes before blending.
- Skipping the Scrape Down: The mixture piles up on the sides of the processor bowl, leading to an inconsistent texture. Stop and scrape the sides frequently for an even blend.
- Overdoing the Salt: Sundried tomatoes and the oil they are packed in are often already very salty. Start with a small pinch of salt and only add more after tasting the finished product.
Variations & Customizations: Paste Perfection
Once you master the basic Sundried tomato paste, you can easily tweak the spices and add-ins.
1. Creamy Feta-Tomato Dip
While blending, add 1/4 cup of crumbled feta cheese to the processor bowl. Blend until fully smooth. This makes a slightly saltier, ultra-creamy, spreadable dip perfect for crackers or vegetables.
2. Spicy Calabrian Paste
Add 1 teaspoon of Calabrian chili paste (or increase the red pepper flakes to 1 teaspoon) and 1/4 teaspoon of fennel seeds to the mix. The heat and anise notes give it a fantastic, fiery Italian character.
3. Pine Nut Pesto Swap (Vegan/Vegetarian)
Add 1/4 cup of toasted pine nuts and 1/4 cup of nutritional yeast to the blend. The pine nuts add richness, and the nutritional yeast provides a cheesy, umami boost, turning it into a beautiful, concentrated vegan “red pesto.”
FAQ Section: Sun-Dried Secrets Revealed
Still got questions about this umami bomb? Let’s address the most common queries.
Q: What is the best way to use Sundried tomato paste?
A: Stir it into sauces for instant flavor, spread it on toasted baguette slices, mix it into mayonnaise for a sandwich spread, use it as a filling for stuffed chicken, or blend it with goat cheese for a dip.
Q: How long does homemade Sundried tomato paste last?
A: When stored in the refrigerator with a thin layer of oil sealing the top, it lasts for about 2 to 3 weeks.
Q: Can I freeze the paste?
A: Yes! This paste freezes beautifully. Spoon it into an ice cube tray, freeze until solid, and then transfer the cubes to a freezer bag. Freeze for up to 6 months. Drop a cube straight into simmering sauce for instant flavor!
Q: Why is my paste bitter?
A: You likely added too much raw garlic relative to the amount of tomatoes, or you didn’t blend it long enough. For the future, sautéing the garlic first can mellow its harsh flavor.
Q: Do I have to use the oil from the jar?
A: You don’t have to, but the oil in the jar is already infused with the tomato flavor. Using it gives you a richer, more tomato-forward paste. If you don’t use it, replace it with high-quality extra virgin olive oil.
Q: Is this recipe naturally vegan?
A: Yes! This recipe is entirely plant-based and 100% vegan, using only tomatoes, oil, garlic, and herbs.
Q: What kind of tomatoes are used for sun-drying?
A: Typically, Roma or plum tomatoes are used because they have low water content, thick flesh, and fewer seeds, making them ideal for the drying process.
Final Thoughts: The Easiest Gourmet Upgrade
You just unlocked the secret to a professional-grade flavor additive that makes store-bought jars look pathetic. This Sundried tomato paste is your key to instant Italian flair, deep umami, and vibrant color. Go ahead, spread some on a cracker, enjoy that concentrated sunshine, and realize you never need to buy that generic stuff again. What will you transform with this paste first?
