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Tomato Paste Recipe

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This recipe for Tomato Paste is from Harrell Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
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Ingredients:  
Ingredients:  
For canning or for taco sauce. Water bath 45 minutes. Approximately 9 ½ pints

50 large plum tomatoes, cored
1 ½ chopped seeded red bell peppers
2 bay leaves
1tsp salt
1 clove garlic
bottled lemon juice or citric acid
Directions:
Directions:
1. Wash and sort tomatoes, removing any bruised or discolored product. Quarter 6 tomatoes to measure about 2 Cups. Transfer to a large stainless steel saucepan and bring to a boil over medium-high heat. Using a potato masher, crush tomatoes to release juices. While maintaining a boil and stirring to prevent burning, quarter additional tomatoes, adding them to the saucepan as you work. Make sure the mixture continues to boil vigorously while you add, stir and crush the remaining tomatoes. When all tomatoes have been added, stir in red peppers and bring to t a boil. Reduce heat and boil gently stirring occasionally until tomatoes are very soft, about 1 hr.
2. press through food mill. Discard seeds and skin
3. Return to saucepan. Add bay leaves, salt and garlic if using. Boil over medium heat. Reduce and boil gently, stirring frequently until mixture is thick enough to mound on a spoon, about 2 ½ hrs. discard bay leaves and garlic
4. prepare jars
5. Before filling each jar with paste, add 1 ½ tsp lemon juice or ¼ tsp citric acid to the hot jar. Ladle in paste leaving ½ in headspace
6. Place in canner and water bath for 45 minutes

 

 

 

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