Recipe for Tomato Paste from the Preserving section.
Tomato Paste4 dozen large tomatoes
2 teaspoons salt, or to taste Peel, core and chop tomatoes. Measure; you should have 8 quarts. Add salt. Place in large pot and simmer over low heat for about 1 hour. Stir often to prevent sticking. Remove from heat and press through a fine sieve or put through food mill. Return to kettle and continue to cook very slowly until paste holds its shape on a spoon ? about 2 hours. Stir occasionally to prevent sticking. Spoon into clean, hot jars, leaving 1/2-inch headspace; seal. Process in boiling water bath for 30 minutes. Yields about 8 half pints.
We hope you enjoy your freshly made Tomato Paste. This recipe came from Preserving's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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