Tomato Paste Recipe

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Tomato Paste

Cathy Gillespie


This is from a 1881 cook book. An oldie but a goodie.

"An excellent sauce, at the season when fresh tomatoes are not to be had, and it is good to thicken soups with."

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ripe tomatoes, peeled
mace, pounded
nutmeg, to your taste
1/2 pt
cider vinegar to every quart of tomatoes

Directions Step-By-Step

Scald and peel as many ripe tomatoes as will fill a large, deep stone jar. Set them into a warm oven for an hour. Then skim off the watery liquid that has risen to the top, and press through a sieve. Afterwards, add to your taste: salt, cayenne, mace and nutmeg. Stew with vinegar in a porcelain kettle for 3 hours, stirring frequently from the bottom, till it becomes a smooth, thick paste. Put into small jars or glasses, and cover closely, pasting paper over each.

About this Recipe

Course/Dish: Other Sauces
Main Ingredient: Vegetable
Regional Style: American