How To Make & Can Tomato Paste Recipe
Introduction
Making your own tomato paste can be a rewarding and delicious endeavor. It allows you to enjoy the rich flavors of ripe tomatoes all year long. Plus, canning your homemade tomato paste gives you the satisfaction of having a pantry stocked with natural ingredients. With this simple recipe, you’ll learn how to transform fresh tomatoes into a thick, rich paste, perfect for sauces, soups, and more.
Why Make This Recipe
Why should you consider making tomato paste at home? First, it’s a great way to preserve the bounty of fresh tomatoes from your garden or local market. Second, homemade tomato paste is free from additives and preservatives commonly found in store-bought varieties. Lastly, you have complete control over the flavor, allowing you to adjust seasonings to your taste. It’s a simple way to elevate your cooking while ensuring you’re using the freshest ingredients possible.
How to Make Tomato Paste
Ingredients
- 10 lbs fresh, ripe tomatoes (Roma or other paste tomatoes are ideal)
- 2 tablespoons bottled lemon juice per quart jar for canning safety
- 1/2 teaspoon salt per jar (or to taste)
- Optional: 1 to 2 teaspoons sugar if your tomatoes are a bit tart
Directions
- Start by washing your tomatoes really well and cut them into quarters. Remove any stems or bad spots.
- Bring a large pot of water to a boil. Quickly put the tomatoes in for about a minute to loosen the skins. Then, move them into a bowl of ice water to stop the cooking.
- Once the tomatoes are cool enough to handle, peel off their skins. You can also scoop out some of the seeds if you prefer a smoother paste.
- Crush the tomatoes by hand or run them through a food mill or blender until you get a nice, even puree.
- Pour the puree into a large heavy pot and start cooking it over medium heat. Stir it frequently so the tomatoes don’t stick or burn.
- As the tomato mixture starts to thicken, add in the salt. If your tomatoes are a bit tart, stir in 1 to 2 teaspoons of sugar.
- Keep simmering the puree until it reduces to a thick paste. This can take a long time, so be patient and keep stirring every now and then.
- Meanwhile, sterilize your quart jars by boiling them in water. Once they’re clean, add 2 tablespoons of bottled lemon juice to each jar for safe canning.
- When your tomato paste is ready, carefully ladle it into the hot jars over the lemon juice, leaving a bit of space at the top.
- Process the filled jars in a boiling water canner for about 35 minutes for quart jars to properly seal them. Let the jars cool completely before storing them in your pantry. Enjoy your homemade tomato paste!
How to Serve Tomato Paste
Tomato paste is a versatile ingredient. You can use it to enrich sauces, soups, and stews. It’s also great for making pizza or pasta sauce. Just add some herbs and spices, and you’re set! You can even mix it into marinades for meats or vegetables to give them a deeper flavor.
How to Store Tomato Paste
Store your canned tomato paste in a cool, dark place, like a pantry or cellar. Make sure to keep the jars sealed. Once opened, transfer any unused paste to the refrigerator and use it within a week. For longer storage, consider freezing the paste in small portions.
Tips to Make Tomato Paste
- Use the freshest tomatoes you can find for the best flavor.
- If your tomatoes are juicy, you may want to simmer the puree longer to get a thicker paste.
- Try to taste your mixture as it cooks, adjusting salt and sugar to fit your preference.
- To easily portion out tomato paste, consider freezing small scoops on a baking sheet and then storing them in a freezer bag.
Variation
You can experiment with flavors by adding herbs like basil or oregano while cooking your tomato paste. This can give a unique twist perfect for specific types of dishes.
FAQs
Q1: Can I use any type of tomato for this recipe?
A1: While you can use any tomatoes, Roma or other paste tomatoes are best because they are meatier and have less water content.
Q2: Why do I need to add lemon juice?
A2: Lemon juice is added for canning safety. It helps to acidify the tomatoes, making the final product safe to store for long periods.
Q3: How can I tell if my jars are sealed properly after canning?
A3: After the jars cool, check the lids. If the lid is curved inward and does not pop up when pressed, it is sealed.
Now you have a complete guide to making and canning your own tomato paste! Enjoy making this flavorful addition to your cooking!
Homemade Tomato Paste
Ingredients
Main Ingredients
- 10 lbs fresh, ripe tomatoes (Roma or other paste tomatoes are ideal) Use the freshest tomatoes for the best flavor.
Canning Ingredients
- 2 tablespoons bottled lemon juice per quart jar Added for canning safety.
- 1/2 teaspoon salt per jar Adjust to taste.
- 1 to 2 teaspoons sugar Optional, for tart tomatoes.
Instructions
Preparation
- Wash the tomatoes really well and cut them into quarters. Remove any stems or bad spots.
- Bring a large pot of water to a boil. Quickly place the tomatoes in for about a minute to loosen the skins, then move them into a bowl of ice water to stop the cooking.
- Once the tomatoes are cool enough to handle, peel off their skins and scoop out some of the seeds if a smoother paste is desired.
- Crush the tomatoes by hand or run them through a food mill or blender until you achieve a nice, even puree.
Cooking
- Pour the puree into a large heavy pot and cook it over medium heat, stirring frequently to prevent sticking or burning.
- As the mixture starts to thicken, add in the salt and optional sugar if desired.
- Continue simmering until the mixture reduces to a thick paste, which can take some time, so be patient and stir occasionally.
Canning
- Sterilize your quart jars by boiling them in water. Once clean, add 2 tablespoons of bottled lemon juice to each jar for safe canning.
- Ladle the hot tomato paste into the jars over the lemon juice, leaving some space at the top.
- Process filled jars in a boiling water canner for about 35 minutes for quart jars to properly seal them.
- Let the jars cool completely before storing them in your pantry.
