Tomato Paste recipe from scratch

TOMATO PASTE INGREDIENTS 10+ pounds of Roma or similar tomatoes (see tips below) Citric Acid (use only if canning) EQUIPMENT Blender - OPTIONAL Sieve or Food Mill Spatula or spoon Pot or Crockpot 4oz or 8oz canning jars with lids/rings and/OR silicone ice tray. INSTRUCTIONS 1. Wash and cut your tomatoes into quarters lengthwise, as you do this, check for and remove any bad spots. Soft spots are ok, black spots are not. 2. If you have a blender, blend the tomatoes into a sauce. If you’re using a pot, simmer the tomatoes in boiling water to loosen the skins. OR you can peel the skins off with a peeler or a knife but take care to not lose too much flesh while peeling. 3. Push them through a sieve or food mill. 4. Cook the sauce down using ONE of the following. A. Put the sauce in a pot, simmer without a lid so that the steam can escape. Stir often, and as the sauce thickens into a paste you’ll need to keep stirring more to prevent burning. OR B. You can use a crockpot with the lid off, this will take longer, 24-48 hours but requires less attention. Start with the crockpot on high to get the sauce hot, stirring once in a while. As it thickens you’ll need to stir more often. Once the sauce has released enough water to become a paste it’s ready. 5. STORAGE - A. CANNING in 4oz or 8 oz jars, fill jars leaving ½ inch headspace. Add Citric Acid ⅛ tsp for 4oz or ¼ tsp for 8oz. Tightly place bands and lids. Bring water to a boil then completely submerged in a water bath for 15 minutes. Cool jars and store up to 1 year, good for a week after opening stored in the fridge. OR B. FREEZE - great for recipes that call for just a tablespoon or two of paste. Place paste in a silicone ice tray and freeze. Once frozen you can transfer it to a container to free up your ice tray. Good for about 9 months. OR C. FRIDGE - if you’re using it within a week just put it into a sealed container, and store it in the fridge. TIPS A note about tomatoes. Choose wisely, the flavor of the tomato you select will be the flavor of your paste! So a batch of bland tomatoes will make a bland paste. A meaty tomato with few seeds will result in a higher yield. Some great options are Roma, San Marzano, Paste Tomatoes, Amish Paste Tomatoes (comes from the Amish in Pennsylvania), the Big Mama, the Little Mama. Tomatoes with a higher water content yields less paste. You can compost skins or even dehydrate to make a tomato powder for later use. Production Credit: Bored Puppy Productions Logo Credit: Saphyre Fish Music with our thanks from: Free To Use Music Track: November by Limujii /watch/gAXKasxmZEvmK And Youtube Music Library Track: Stairway By: Patrick Patrikio

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