Homemade Tomato Paste

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Homemade Tomato Paste

Source: Sharon123 at Recipezaar, adapted from Razzle Dazzle Recipes

 

 

8 quarts/litres roma tomatoes, about 4 dozen (-OR- other meaty

tomatoes)

1 1/2 cups sweet red peppers, chopped (about 3)

1 cup chopped onions (optional)

2 bay leaves

3 tablespoons (9 tsp) fresh basil leaves, chopped

1 1/2 teaspoons oregano (optional)

1 to 2 tablespoons (3 to 6 tsp) honey -OR- vegan alternative (optional)

1 tablespoon (3 tsp) salt

2 garlic cloves , chopped

 

 

1. Wash and trim tomatoes. Blanch and remove skin if desired, or press

through sieve when done cooking.

 

2. Combine tomatoes, red peppers,onions, bay leaves, basil,oregano,

honey, if using, and salt in a large stockpot and cook slowly for

about 1 hour.

 

3. Press through a fine sieve.

 

4. Add garlic, and continue cooking slowly until thick enough to keep

its shape on a spoon, about 2 1/2 hours. Stir frequently to keep from

sticking.(This could be done in a crockpot-just stir and keep an eye

on it.)

 

5. Pour through sieve(if you left the skins on), then pour into hot

1/2 pint (1 cup) canning jars, leaving 1/2 " (13 mm) headspace.

Process 45 minutes in a boiling water bath.

 

-OR-

 

Place into ice cube trays; freeze; turn out into freezer bags and

freeze until required.

 

 

Makes about nine 1/2 pint (1 cup) jars.