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Question by Trix_R_not_4_kids: Can I make tomato paste at home with fresh tomatoes?
Is there any way to make tomatoe paste with fresh tomatoes and make it taste similar to the store bought canned ones?
Best answer:
Answer by ruth4526
Yes you can. go to www.receipts.com
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Yes of course you can.
8 quarts roma tomatoes, about 4 dozen (or other meaty tomatoes)
1 1/2 cups sweet red peppers, chopped (about 3)
1 cup chopped onions (optional)
2 bay leaves
3 tablespoons fresh basil leaves, chopped
1 1/2 teaspoons oregano (optional)
1-2 tablespoon honey (optional-if you want it a little sweeter)
1 tablespoon salt
2 garlic cloves, chopped
Wash and trim tomatoes. Blanch and remove skin if desired, or press through sieve when done cooking.
Combine tomatoes, red peppers,onions, bay leaves, basil,oregano, honey, if using, and salt in a large stockpot and cook slowly for about 1 hour.
Press through a fine sieve. Add garlic, and continue cooking slowly until thick enough to keep its shape on a spoon, about 2 1/2 hours. Stir frequently to keep from sticking.(this could be done in a crockpot-just stir and keep an eye on it).
Pour through sieve(if you left the skins on), then pour into hot 1/2 pint canning jars, leaving 1/2″ headspace.
Process 1/2 pints 45 minutes in a boiling water bath.
Makes about 9 1/2 pint jars.
8 quarts roma tomatoes, about 4 dozen (or other meaty tomatoes)
1 1/2 cups sweet red peppers, chopped (about 3)
1 cup chopped onions (optional)
2 bay leaves
3 tablespoons fresh basil leaves, chopped
1 1/2 teaspoons oregano (optional)
1-2 tablespoon honey (optional-if you want it a little sweeter)
1 tablespoon salt
2 garlic cloves, chopped
Wash and trim tomatoes. Blanch and remove skin if desired, or press through sieve when done cooking.
Combine tomatoes, red peppers,onions, bay leaves, basil,oregano, honey, if using, and salt in a large stockpot and cook slowly for about 1 hour.
Press through a fine sieve. Add garlic, and continue cooking slowly until thick enough to keep its shape on a spoon, about 2 1/2 hours. Stir frequently to keep from sticking.(this could be done in a crockpot-just stir and keep an eye on it).
Pour through sieve(if you left the skins on), then pour into hot 1/2 pint canning jars, leaving 1/2″ headspace.
Process 1/2 pints 45 minutes in a boiling water bath.
Makes about 9 1/2 pint jars.
Yes : it’s called ” TomatoePuree ” where you take an partly
dozen of “Blanched ones & peel the outter skin also put them
in a blender for few seconds ! refer http://www.dc.kitchens.tomatoepaste/recipe.com
it won’t be as sour or ‘tasty’ as the store bought canned ones as fermentation may have occured and msg added… but it will simply taste refreshingly divine.
1. use about 6 of the freshest ripe tomatoes you can find.
2. do an ‘X’ incision at the bottom of each of the tomates.
3. heat a pot of salted water… when reached boiling point, turn heat down to a simmer and gently poach tomatoes for 5 – 10 minutes untul the incision is curled.
4. remove tomatoes and cool it. remove tomatoes skin by the incision that you’ve made and voila you’re done.
5. hereon you can roughly chop tomatoes and season with a little salt, sugar and lemon juice for extra zing & tangy-ness and maybe a little herb like oregano. You can cook with a little olive oil, garlic etc it to make it extra tart-y and mix well with your pasta.
hope this helps… this one of my fav recipe.
cheers & happy cooking