Making tomato paste for storage involves several key steps, primarily focused on reducing fresh tomatoes into a thick, concentrated paste. Here's how you can do it, based on the provided reference:
Steps to Making Tomato Paste
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Preheat the oven: Start by preheating your oven to 350°F (175°C).
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Prepare the tomatoes: Chop your fresh tomatoes into quarters. This will help them cook down more quickly.
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Simmer: Place the chopped tomatoes in a pot with a little olive oil, and simmer them. This helps soften them and releases their juices.
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Process the tomatoes: Use a food mill to pass the cooked tomatoes through, removing the skins and seeds. The result will be a smooth pulp.
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Baking sheets: Spread the tomato pulp evenly across two baking sheets.
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Bake: Bake the tomato pulp in the oven until it is reduced to a thick paste. This process will concentrate the flavors and create the desired texture.
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Continue baking: Continue baking until the tomato pulp is reduced by more than half. This step ensures most of the excess moisture is removed, resulting in a concentrated paste.
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Transfer to jars: Once the paste is ready, transfer it into sterilized jars. Proper sealing is important for safe storage.
Here is a summary table of the steps:
| Step | Description |
|---|---|
| 1 | Preheat oven to 350°F |
| 2 | Chop tomatoes into quarters |
| 3 | Simmer tomatoes with olive oil |
| 4 | Pass tomatoes through a food mill |
| 5 | Place pulp on 2 baking sheets |
| 6 | Bake until reduced to a paste |
| 7 | Bake until reduced by more than half |
| 8 | Transfer the paste to jars |
This method allows you to create homemade tomato paste from fresh tomatoes, perfect for long-term storage. You control the ingredients and enjoy the rich flavors.
