Illustrative image—not a photograph of this dish. Be the first to upload a real one.
Homemade Tomato Paste
personRecipeLibrary
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
schedulePrep 0 min
local_fire_departmentCook 0 min
speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4518951
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 1 gallon (4 litres) tomato pulp
- 1 cup sweet red bell peppers, chopped
- 1½ teaspoons salt
Directions
- 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.
- 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 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.
Notes
↑ This will actually be faster than trying to force it through a fine sieve in a single pass.
↑ Always check well for chips or cracks and discard if found.
