Tomato Paste

Revised August 30, 2011 to clarify preparation steps 8 and 9.

Makes 4 quarts.

It is easier to use a blanching basket (wire basket) that fits into the bottom of the pot,
or use tongs to put the tomatoes into the boiling water.

Ingredients & Tools

• 24 large tomatoes
• blanching basket (wire basket that fits into a large pot)
  or use tongs
• fine sieve or food mill for straining the tomatoes
• glass jars or bowls with lids, enough to hold 4 quarts

Preparation

1. Put the water on to boil. At the same time cut out the stem portion on the top of the tomatoes, and on the bottom of each tomato score an X (crisscross) using a sharp knife, with a cut deep enough to break through the skin.
2. Also have ice cold water available.
3. When the water is boiling put the tomatoes in the blanching basket and lowered them into the water, or put them in one at a time with tongs. Blanch them about 1 minute, when the skin should start lifting off.
4. Immediately put the tomatoes into ice cold water.
5. After they are cooled remove the skin by pulling at the crisscross cut.
6. Cut them in half from side-to-side for most tomatoes, or from top to bottom for Roma tomatoes, and remove all of the seeds.
7. Chop up the tomatoes, and put them in a large pot. Simmer them over low heat for about 1 hour, stirring often to prevent them from sticking.
8. Remove the tomatoes from the heat and press them through a fine sieve or run them through a food mill into a large pot or bowl (this liquid is what is simmered in the next step). The pulp left in the sieve or food mill is discarded which should be dry if you have sieved it enough.
9. Put the liquid in a large pot, and simmer it very slowly on very low heat until the paste holds its shape on a spoon, which takes approximately 2 to 3 hours. Stir it frequently to prevent sticking.
10. Allow it to cool, and spoon it into jars or bowls, leaving about 1 inch of space at the top, and cover them. Keep it in the refrigerator or freezer.