Cookbook:Homemade Tomato Paste
| Homemade Tomato Paste | |
|---|---|
| Category | Tomato recipes |
| Yield | 4 ½-pint jars |
| Time | About 16 hours 45 minutes |
| Difficulty |  |
Cookbook | Ingredients | Recipes
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.
Ingredients edit
- 1 gallon (4 litres) tomato pulp
- 1 cup sweet red bell peppers, chopped
- 1½ teaspoons salt
Procedure edit
- Cook the ingredients over low heat in a large wide covered stockpot for an hour.
- Pass the mixture through a food mill several times starting with the coarsest grid and progressing to the finest.[1]
- 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.
- 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.