A little hesitant to share this recipe because it most likely falls into the category of "Everyone knows this - what took you so long to figure it out?"
After canning tomato sauce and dehydrating tomatoes, there still remained about 15 pounds of tomatoes. And I then had a most unoriginal thought – make tomato paste! Off to Google-Land and read that in Sicily, Southern Italy and Malta reduced tomato sauce is put on wooden boards in the sun until it is thick enough to hold together. Well, I didn't have the sun and didn't want to buy wooden boards so why not use my dehydrator to make the tomato paste. How hard could that be? In practice I didn’t reduce the sauce enough and it took forever for not much yield. I am still cleaning up that mess.
I then decided to reduce the tomatoes on the stove for as long as it took to have paste. At least the house would smell good! And not being a lover of peeling tomatoes, I also used two simple steps which cut the prep time by hours.
The tomato paste I have is rich, dark brick red, divine and in the freezer waiting to be used.
15 - 16 pounds
tomatoes, preferably organic, of variety of your choice
cloves of garlic, finely chopped, or more to taste
kosher or sea salt to taste
In This Recipe
Cut tomatoes into quarters, cut out dark or bad spots and run through Vitamix of food processor. (I prefer my Vitamix because it is faster and held larger volume.)
Run tomatoes through food mill, with small or medium screen and place in large stock-pot.
If your knife skills are like mine, questionable, run garlic through food processor.
In stock pot holding tomatoes, add garlic, olive oil and salt. Simmer, uncovered, until you have the consistency you want. (I simmered for about 12 hours.)
Either cover and store in a glass jar in refrigerator, lasts for several months.
Or freeze on parchment or wax paper on cookie sheet in about 2 tbsp amounts. When frozen place in plastic bag and use when needed