How Tomato Paste Is Made from Fresh Tomatoes?

Tomato paste is a concentrated tomato product widely used in sauces, soups, ketchup, and many processed foods. In industrial production, fresh tomatoes are processed through a series of carefully designed steps to remove skins and seeds, concentrate the juice, and produce a thick, flavorful paste. A well-designed tomato paste processing line ensures high efficiency, stable product quality, and hygienic production.

This article explains how tomato paste is made from fresh tomatoes and introduces the main equipment used in the production process.

1. Raw Material Selection and PreparationThe quality of tomato paste depends greatly on the quality of the fresh tomatoes used as raw materials. Processing plants typically select ripe tomatoes with bright red color, high soluble solid content, and minimal damage.After harvesting, tomatoes are transported to the processing factory as quickly as possible to avoid spoilage. Before entering the production line, they usually undergo preliminary sorting to remove rotten, unripe, or damaged fruits.Key requirements for raw tomatoes include:High ripeness and strong colorHigh pulp contentLow level of decay or mechanical damageMinimal pesticide residuesGood raw material quality is the first step to producing high-quality tomato paste.
2. Washing and CleaningFresh tomatoes often carry dirt, sand, leaves, and pesticide residues on their surfaces. Therefore, thorough washing is necessary before processing.The tomatoes are typically washed using a bubble washing machine or spray washing system. In a bubble washing machine, air bubbles are generated in the water tank to gently agitate the tomatoes, helping to remove dirt without damaging the fruit.

The washing process usually includes:Bubble cleaning to remove surface dirtSpray rinsing with clean waterRemoval of floating impurities such as leavesAfter washing, the tomatoes are conveyed to the next processing stage.Main EquipmentBubble washing machineSpray washing machineConveyor system

1. Sorting and InspectionAfter cleaning, tomatoes are inspected again to ensure only high-quality raw materials enter the processing line.Workers or automatic sorting systems remove:Rotten tomatoesGreen or under-ripe fruitsForeign materialsIn large-scale factories, optical sorting machines may also be used to improve sorting accuracy.Main EquipmentSorting conveyorInspection tableOptical sorting machine (optional)
2. Crushing or ChoppingClean tomatoes are then fed into a crusher or tomato chopper. This machine breaks the tomatoes into small pieces and releases the juice and pulp.The crushing process helps prepare the tomatoes for the next step of pulp extraction. Uniform crushing improves the efficiency of subsequent processing equipment.Main EquipmentTomato crusherScrew conveyor or pump
3. Preheating (Hot Break or Cold Break)After crushing, the tomato pulp is quickly heated. This step is very important because it determines the viscosity and quality of the final tomato paste.There are two common heating methods:Hot Break ProcessTomato pulp is heated to around 85–95°C immediately after crushing. This deactivates enzymes that break down pectin, resulting in thicker and more viscous tomato paste.Cold Break ProcessTomato pulp is heated to around 60–70°C. This method produces tomato paste with a thinner consistency and is often used for products like ketchup or sauces.Main EquipmentTubular preheaterPlate heat exchanger
4. Pulping and RefiningAfter heating, the tomato mixture passes through a pulping and refining machine. This equipment separates the tomato pulp and juice from skins, seeds, and other solid waste.The machine uses rotating screens and paddles to force the tomato pulp through fine sieves while retaining unwanted materials.Usually, a two-stage pulping system is used to improve extraction efficiency.

The result is smooth tomato puree without seeds or skins.Main EquipmentTomato pulperDouble-stage refining machine

7. Concentration (Evaporation)The extracted tomato puree still contains a large amount of water. To produce tomato paste, the water must be removed to increase the solid concentration.This is done using a vacuum evaporator. Under vacuum conditions, water evaporates at a lower temperature, which helps preserve the tomato’s natural color, flavor, and nutrients.

The concentration process typically increases the soluble solid content from about 4–6% to 28–36% depending on the final product.Common concentration levels include:28–30% for medium concentration paste36–38% for high concentration pasteMain EquipmentVacuum evaporatorFalling film evaporatorMulti-effect evaporator

1. SterilizationBefore packaging, the tomato paste must be sterilized to destroy microorganisms and extend shelf life.Sterilization is usually performed at high temperatures for a short period to ensure food safety without significantly affecting flavor or color.Main EquipmentTubular sterilizerPlate sterilizer
2. Filling and PackagingThe final step is filling the sterilized tomato paste into containers such as:Aseptic bagsCansGlass bottlesSachetsLarge industrial tomato paste production lines often use aseptic filling machines to maintain product sterility.After filling, the products are sealed, labeled, and prepared for storage or transportation.Main EquipmentAseptic filling machineCan filling machinePackaging machine

10. Complete Tomato Paste Production LineA typical industrial tomato paste production line includes the following main equipment:Tomato washing machineSorting conveyorTomato crusherPreheating systemPulping and refining machineVacuum evaporator (concentration system)Sterilization systemAseptic filling machineConveyors and control system

Modern tomato paste production lines are usually equipped with PLC automatic control systems, which allow operators to monitor temperature, pressure, and production parameters in real time.

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