tomato paste
- Number of Servings: 32
Ingredients
96 serving roma tomato (by CYN4U2)
Quarter tomatoes and place in large, heavy bottomed stockpot. You may blanch and peel the tomatoes first if you’d like, but it’s much quicker and yields a deeper, richer sauce to leave the skins on. Add salt if desired I prefer to skip the salt now to give greater variety later. I have found if I add the salt, but then add salt again when I make the pasta sauce or soup, it’s overpowering.
Add a few tablespoons of water, cover, and heat over medium heat for 15-20 minutes until the tomatoes start to really release their juices. Remove the cover and decrease heat to medium-low. Simmer gently for 4-5 hours, stirring occasionally toward the end to make sure the tomatoes don’t stick to the bottom of the pan.
Remove the pan from the heat when the sauce is the desired consistency. Process through a food mill to make it smooth. If you don’t have a food mill, the mixture can be pressed through a fine sieve with the back of a spoon –
as well, but it will take much longer.
Freeze or can the sauce and compost the leftover skins.
yields approximately 2 cups
Serving Size: 32 1 TBSP
Add a few tablespoons of water, cover, and heat over medium heat for 15-20 minutes until the tomatoes start to really release their juices. Remove the cover and decrease heat to medium-low. Simmer gently for 4-5 hours, stirring occasionally toward the end to make sure the tomatoes don’t stick to the bottom of the pan.
Remove the pan from the heat when the sauce is the desired consistency. Process through a food mill to make it smooth. If you don’t have a food mill, the mixture can be pressed through a fine sieve with the back of a spoon –
as well, but it will take much longer.
Freeze or can the sauce and compost the leftover skins.
yields approximately 2 cups
Serving Size: 32 1 TBSP
Nutritional Info Amount Per Serving
- Calories: 75.0
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 60.0 mg
- Total Carbs: 15.0 g
- Dietary Fiber: 3.0 g
- Protein: 3.0 g
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