Tomato Paste Recipe from Scratch
Making fresh tomato paste is the perfect way to use up a large plum tomato harvest. Tomato paste should be made out of 100% plum tomatoes, but tomato sauce can be made from whatever tomatoes you have available.
PRACTICE FOOD SAFETY |
A word of cation when using tomatoes: I do not can my tomato sauce as that requires advanced canning knowledge to avoid a deadly toxin known as botulism. Botulism is flavorless and odorless and impossible to detect so when in doubt throw it out.
Read USDA Food Safety Preservation Guides. The USDA recommends using homemade tomato sauce within 2 DAYS to avoid harmful bacteria.
INGREDIENTS
- 3 pounds (6 cups) plum tomatoes
- 2 tablespoons olive oil
MAKE IT
1. Halve the tomatoes lengthwise and squeeze the seeds out as you would a lemon wedge
2. Add tomatoes and olive oil to a 4-quart pot and bring to a simmer over medium-low heat for 30 minutes.
3. Run the cooked tomatoes through a food mill.
4. Add sauce to a metal baking sheet.
5. Bake at 350F for 60-90 minutes.
Add this homemade tomato paste to your fresh tomato sauce for extra body and flavor.
Buen provecho!
Laura
PRACTICE FOOD SAFETY
I always use my homemade tomato products within 2-days and follow food safety guidelines set by the National Center for Home Preservation:
Only boiling water or pressure canning methods are recommended for canning foods. Older methods, such as oven canning and open-kettle canning, have been discredited and can be hazardous (Equipment and Methods Not Recommended from the USDA Complete Guide to Canning). The risk of botulism poisoning determines the choice of either boiling water or pressure canners for canning foods. In foods that are acid (pH 4.6 or lower) the microorganism that causes botulism cannot grow… Tomatoes for many years were considered high acid. However, new varieties, over-mature fruits, and tomatoes from dead or frost-killed vines may have a pH greater than 4.6.
Only boiling water or pressure canning methods are recommended for canning foods. Older methods, such as oven canning and open-kettle canning, have been discredited and can be hazardous (Equipment and Methods Not Recommended from the USDA Complete Guide to Canning). The risk of botulism poisoning determines the choice of either boiling water or pressure canners for canning foods. In foods that are acid (pH 4.6 or lower) the microorganism that causes botulism cannot grow…
Tomatoes for many years were considered high acid. However, new varieties, over-mature fruits, and tomatoes from dead or frost-killed vines may have a pH greater than 4.6.
- Food Mill, Cuisinart - For making tomato sauce, apple sauce, jellies and mashed potatoes.
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