Making tomato paste at home is a traditional method that has been going on for centuries in many regions of Turkey. This tradition is still kept alive today, especially in regional cities such as Gaziantep, Urfa and Diyarbakır.

Making pepper and tomato paste, which starts in late summer, is not only a culinary preparation, but also a social ritual and culture of solidarity.

How to make tomato paste? Traditional method step by step

Red peppers or tomatoes are purchased (usually by the kilo).

If it is to be made at home, the stems of the vegetables are first removed.

The juice of the peppers or tomatoes is extracted with machines attached to the back of the tractor that travels between the neighborhoods.

The resulting pepper or tomato puree is salted abundantly and placed on large trays.

The paste mixture is laid out on a sunny rooftop or open area to dry.

The mixture, which thickens in about a week, becomes tomato paste.

Homemade tomato paste obtained with this method is preferred because it is natural and additive-free, and can be used for a long time without spoiling.

New System: Both easy and fast

Today, especially in Gaziantep, temporary shops opened during tomato paste production periods are drawing attention. In these shops, citizens who want to can:

Pepper or tomato sales,

Vegetables’ water extraction with machines,

For those who want, tomato paste is prepared for drying.

This system provides great convenience, especially for working women and families who prepare large amounts of tomato paste.

From tradition to trade model

The Akbaş family, who runs such a shop in Antep, both keeps traditional tomato paste production alive and has transformed this business into an economical model.

Akbaş family members who spoke to Şoperêç say that they receive more demand every year as the process speeds up:

“Everyone used to make it on the roof of their house, but now not everyone has the time. We provide this convenience. It is both clean and practical.”