Thread: Tomato Pastes
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Old March 25, 2012   #8
Tracydr
Tomatovillian™
 
Join Date: May 2011
Location: Laurinburg, North Carolina, zone 7
Posts: 3,207
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I made a tomato paste last year, similar to the conserva, but with a bit of added wine, garlic, dried basil and oregano. I cooked it in my crockpot on the lowest setting overnight.
Condensed down to a thick, maroon paste. I thought I'd ruined about forty pounds of tomatoes at first, tow huge crockpots worth, because it appeared to be completely scorched and stuck. But, it wasn't scorched and the flavor was intensely amazing. I canned it in little half pint jars and it can be added to a large can of tomatoes, used for pizza sauce, so many uses!
This will be how I can a large amount of my tomatoes from now on.
It is a little depressing, though, to see how few, little, tiny jars you get from an enormous amount of tomatoes and a lot of prep/milling work.
Ps-freezing the tomatoes first causes the skins to slide off and helps to remove tons of water. Saves a lot of reduction time.
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