Having Homemade Organic Tomato Juice And Tomato Paste In Your Pantry Is Heaven.
Everything you make with our homemade tomato paste: Spaghetti Sauce, Chili, Tomato Soup, Vegetable Soup,Vegetable Beef Soup, Green Chili – and on and on – is more delicious than you can imagine. You have saved a considerable amount of money by making your own. In this recipe we use the pulp left over from making our out of this world tomato juice.
That leftover pulp is something most people throw away! So think of it as free! The only cost for out of this world paste is the price for garlic, olive oil, and a dab of red wine. Have you checked how much it is for organic tomato paste in a glass jar on line: $6 bucks for 7 ounces, give or take. And that expensive stuff doesn’t begin to compete with this paste for flavor. It’s so good a friend calls it “tomato butter” and serves it as a gourmet spread on a baguette with a glass of wine!
Equipment List For Homemade Tomato Paste:
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Silicone Tube E-Z-Roll Garlic Peeler – the fastest way we have found to peel garlic and you will use a lot of garlic!
Hand Held Stainless Steel Immersion Blender – to further break down pots of tomato pulp before cooking into paste.
Stainless Steel Heavy Sided Baking Sheet or broiler pans for roasting the paste
Measuring Cups – 3-Piece Glass Measuring Cup Set
8-Ounce or 4-Ounce Jars with Lids and Bands, Quilted, Set of 12 – depending on how you use your paste and how many you cook for. It does keep well in the refrigerator after opening.
100% Cotton Tea Towels to cover the cooling jars
Thick cotton towels to place the hot jars on (We use bath towels)
Our Oven Roasted Tomato Paste Recipe
4 cups Tomato Pulp (with seeds and skins, saved from your tomato juice project) I often triple the recipe due to the large amount of pulp we have saved from our tomato juice project.
16 Cloves of Garlic – more or less depending upon the size of individual garlic cloves
3/4 cup of Organic Virgin Olive Oil
2 Teaspoons Sea Salt
2 Tablespoons Red Wine – or to taste (We use a full bodied red wine like Malbec or Cabernet often using a box wine.)
Mix together all ingredients, except for the wine, in a large bowl or pot and blend with an immersion blender until the skins, seeds, and garlic have become a thick “sauce” or paste.
Spread a thick layer onto a well oiled (olive oil) sided cookie sheet or broiler pan and place in a 250 degree oven.
Allow to bake 15 – 30 minutes depending how soupy the paste is. When it begins to puff around the edges and steam, take a spatula and scrape from the edges to the center heaping the paste. There will be juice seeping out of the mound of paste. Put it back into the oven for 15 to 20 minutes, take it out and fold again. Continue folding in 15 minute intervals until you have a thick paste with no juice seeping out onto the pan.
Transfer into a stainless steel or enamel pot and add wine stirring well.
Re-heat the pot of paste on low, until hot.
Pack into hot 8 ounce canning jars leaving a 1/4 ” head space.
Tamp jars firmly on a thick towel placed on the countertop in order to release trapped air bubbles.
Wipe jar rim clean and seal with hot lids and rings, twisting until they just stop. Screwing them on too tight keeps air from escaping and you may not achieve a “vacuum” seal.
Water bath can for 45 minutes.
Using your jar lifter, remove the jars from the canner.
Allow to cool while covered with a tea towel. We leave the jars untouched overnight making sure they are cool and well sealed before moving.
That’s it! Enough homemade tomato paste to use until next tomato season for your favorite recipes or as a spread!