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When quality ingredients aren’t easy to come by, homemade is often the better choice. This sun-dried tomato paste delivers bold flavor, simple prep, and endless uses.

When we moved to southern Indiana, it felt like the right time and the right place. I was born here, we were retiring, and California had become increasingly expensive. But I’ll be honest—I wasn’t prepared for how limited the local gourmet food scene would be. Living in rural Indiana has its charms, but easy access to specialty ingredients isn’t one of them. There are fine dining options in the larger cities—Indianapolis, for example—but that’s more than an hour away. Hardly a quick “let’s run out for a nice dinner” kind of drive. And when it comes to cooking at home, sourcing high-quality ingredients presents its own challenges. Around here, finding certain specialty items can feel like a treasure hunt—rewarding when it works out, but not always convenient.

Sure, I can order many items online, but that adds another layer of planning, time, and occasional shipping drama that turns even the simplest recipe into a project.

My Inspiration

The inspiration for this post came while I was developing a sun-dried tomato shallot vinaigrette. I’d been using julienned sun-dried tomatoes in the food processor, but the texture just wasn’t right. I realized sun-dried tomato paste would be smoother and more consistent—but when I went looking for it, I came up empty. Not a tube to be found anywhere closer than Chicago—over four hours away by car—just to get 1½ teaspoons of tomato paste. And ordering it online? Nearly ten times the cost of making it myself.

So, I did just that, I made it myself—and now, I may never go back. This simple homemade paste is bold, smooth, and far more affordable than store-bought versions. And today, I’m sharing the recipe so you can skip the search and go straight to the good stuff.

Why I Make My Own Sun-Dried Tomato Paste

This isn’t the kind of ingredient that gets top billing on a menu—but it quietly makes a big impact. And after struggling to find it locally (and balking at the online prices), I started making it myself. Now, I don’t see a reason to go back.

Here’s why I think you might feel the same way:

You can’t always find it. Even stores with decent gourmet sections usually stock only the dried tomatoes, not the paste.
Homemade just tastes better. Clean, intense tomato flavor without the added sugar, preservatives, or filler oils.
You control the texture. Need it thick for a marinade? Looser for a vinaigrette? You’re in charge.
It’s useful in more recipes than you’d think. It’s become a go-to flavor booster in my kitchen.

What Makes It Extraordinary

Most sun-dried tomato pastes are overly processed, overly sweet, or wildly overpriced. This version is different—just real ingredients, bold tomato flavor, with a bit of garlic, and a touch of lemon juice to brighten and balance. It’s smooth, concentrated, and tailored to your kitchen—not the other way around.

Simple Doesn’t Mean Skippable: Why Mise en Place Matters

Before you get started with the recipe, let me share a bit of kitchen wisdom that’s made cooking a whole lot easier over the years. It’s called Mise en Place—a French phrase that means “everything in its place.” Sounds fancy, but it’s really just good, old-fashioned common sense: read the recipe all the way through, gather your tools, and prep and measure everything before you start making anything.

And yes—even for a recipe this simple, Mise en Place still matters. In fact, it might matter even more. It’s easy to assume nothing can go wrong… right up until you realize the garlic’s still unpeeled or the tomatoes are only halfway rehydrated.

This simple habit keeps surprises to a minimum and helps you stay in control from start to finish. Whether you’re new to the kitchen or have been cooking for decades, Mise en Place is a game-changer.

Curious to learn more? I recommend Everything in Its Place: The Power of Mise-En-Place to Organize Your Life, Work, and Mind—it’s a great read that goes way beyond the kitchen.

Ingredients

Exact measurements are listed in the recipe card below.

Dry-packed sun-dried tomatoes – Offer better control over salt, oil, and texture than oil-packed varieties.
Good-quality olive oil – Blended in gradually to create a smooth, emulsified paste.
Fresh garlic – Just a small amount goes a long way in adding depth and savory complexity.
Kosher salt – Enhances the natural umami of the tomatoes and rounds out the flavor.
Fresh lemon juice – Adds a touch of brightness to balance the richness and concentrate the flavor.

Key ingredients for Sun-dried Tomato paste. — Left to right, top to bottom: Lemon, dry-packed sun-dried tomatoes, fresh garlic.

How to Make Sun-Dried Tomato Paste

This recipe is as straightforward as it gets—just a handful of ingredients and a food processor—but a little attention to detail makes all the difference. A blender could work in a pinch, but for the best texture and ease, a food processor really is the tool for the job.

Rehydrate the tomatoes. Add the tomatoes to a small saucepan and cover them with water. Bring to a boil over medium heat, then reduce heat to low and cook for 10 to 15 minutes, until softened and pliable. While they simmer, peel the garlic and set it aside.

Drain and reserve liquid. Once the tomatoes are tender, drain well and reserve a few tablespoons of the soaking liquid in case you need it to adjust the consistency later.
Add to the food processor. Transfer the drained tomatoes and peeled garlic clove to the food processor. Pulse until finely chopped.
Add olive oil gradually. With the machine running, drizzle in olive oil slowly until the mixture turns into a thick, smooth paste. You’re looking for spreadable, not runny.

Brighten with lemon. Add a splash of fresh lemon juice to balance the richness and enhance the tomato flavor. Pulse to incorporate.
Season and adjust. Add kosher salt (start with ⅛ teaspoon), then taste. Adjust salt, lemon, or oil as needed. If the paste is too thick, add a bit of the reserved soaking liquid.
Store or serve. Use right away, or store as outlined below.

How to Use Sun-Dried Tomato Paste

This little paste packs a punch. I treat it like a secret weapon—just a spoonful can transform a dish. Here are a few of my favorite ways to use it:

Whisk it into vinaigrettes. Especially when paired with shallots and a bright vinegar, it becomes the backbone of a bold, balanced dressing.
Swirl into pasta sauces. It deepens tomato flavor, even in a simple marinara or vodka sauce.
Spread on sandwiches or crostini. Add a thin layer under your other ingredients for an unexpected umami boost.
Fold into compound butter. Ideal for steak, chicken, or roasted vegetables.
Stir into sautés or soups. Just a dab in the pan with your aromatics adds surprising depth.
Use in rubs or marinades. Especially good with chicken or pork.

You’ll know pretty quickly how you like to use it—and once you do, you’ll probably find yourself keeping a jar on hand at all times.

Storage Tips

Because this is made with real ingredients and no preservatives, proper storage matters. Here’s how I handle it:

Refrigerator: Store in an airtight jar or container for up to 2 weeks.
Freezer: For longer storage, freeze the paste in small portions—ice cube trays work well—then transfer to a freezer-safe bag or container. It will keep for up to 3 months.
Use clean utensils: Always use a clean, dry spoon to scoop out what you need. This helps avoid introducing moisture or contaminants into the batch.

You may see recommendations online to top the paste with a layer of olive oil before storing. While that can help reduce air exposure, I find it unnecessary for small batches—and it can soften the texture and dilute the flavor over time. For best results, I recommend keeping the paste tightly sealed and using it within the suggested time frame.