Cookbook:Tomato Paste

Cookbook | Ingredients | Recipes

Tomato Paste
Category Tomato recipes
Servings 4 ½-pint jars
Time ca. 16 hours
Difficulty Medium

Tomato Paste is a basic ingredient used in innumerable dishes in the cuisines of many countries. It is prepared by reducing tomato purée on low heat for several hours. While commercially produced tomato paste is the usual source, it can be prepared at home by the following method.

IngredientsEdit

ProcedureEdit


  • Always follow all FOOD SAFETY precautions when preparing food.


  1. Cook the ingredients over low heat in a large wide covered stockpot for an hour.
  2. Pass the mixture through a food mill several times starting with the coarsest grid and progressing to the finest[1]
  3. Return the pot to the stove and heat uncovered over very low heat for 3 hours or more until very thick, stirring frequently to avoid burning. (Use a heat diffusing mat or trivet. A double boiler would be ideal as it would prevent burning but will take longer.)
  4. Pour into new sterilized ½-pint preserving jars[2] leaving ¼-inch of space at the top. Cover with new seals and screw on the lids securely but not too tightly. Process in a boiling water bath for 45 minutes. Remove from the water bath with tongs and allow to cool on an inverted oven rack for 12 hours. Test the seal by pressing the centre of each lid with your forefinger. If the inner lid does not move, remove the outer ring. Store in a cool, dry, dark place.

NotesEdit

  1. This will actually be faster than trying to force it through a fine sieve in a single pass.
  2. Always check well for chips or cracks and discard if found.
Last modified on 19 August 2008, at 07:05