Homemade Tomato Paste
A natural, homemade tomato base for a ton of delicious recipes
Ingredients
- 10 lbs ripe tomatoes
- Olive oil
- Salt
Instructions
Blanch the Tomatoes
- Bring a large pot of water to a boil.
- Cut a shallow "X" on the bottom of each tomato.
- Carefully drop the tomatoes into the boiling water for about 30-60 seconds, until you see the skins starting to loosen.
- Using a slotted spoon, transfer the tomatoes to a bowl of ice water to stop the cooking process.
Prep, Roast, and Blend Tomatoes
- Once cooled, peel off the skins starting from the "X" mark.
- Cut the peeled tomatoes in half and remove the seeds.
- Place the tomato halves on a baking sheet, cut side up.
- Drizzle with olive oil and sprinkle with a pinch of salt.
- Roast the tomatoes in the oven at a low temperature (around 225°F) for several hours, until they shrink and intensify in flavor.
- Let the roasted tomatoes cool, then blend them into a smooth paste using a food processor.
Can the Tomato Paste
- Transfer the tomato paste to sterilized canning jars, leaving about ½ inch of headspace.
- Wipe the jar rims clean, place sterilized lids on top, and screw on the bands until fingertip-tight.
- Process the jars in a water bath canner for the recommended time based on your jar size and altitude, usually around 45 minutes.
- Once processed, remove the jars and let them cool on a towel-lined countertop.
- Check the seals after 24 hours, and label and date the sealed jars.