Garden Tomato Paste
- 7 lbs meaty tomatoes, such as plum
- 1/2 cup chopped celery
- 1 cup chopped carrot
- 1 cup chopped onion
- 2 tablespoons chopped fresh basil or 1 tablespoon dried basil
- 1/2 teaspoon chopped fresh rosemary or 1/4 teaspoon dried rosemary
- 2 teaspoons salt
- 1/2 teaspoon cinnamon
- 6 whole cloves
- 8 peppercorns
- 2 cloves garlic, chopped
Wash tomatoes and remove cores; coarsely chop- no need to peel.
In a large heavy saucepan, combine tomatoes with remaining ingredients.
Bring to a boil, reduce heat and simmer, covered, stirring occasionally, about 25-30 minutes or until all ingredients are soft.
Press through a foodmill (preferable) or sieve.
Return to a clean heavy saucepan and cook over very low heat for about 3 hours, stirring occasionally, until very thick.
May take a bit longer.
Cool and pack into ice cube trays.
Freeze and transfer to freezer bags