HOMEMADE TOMATO PASTE BY EDDIE

Eddie Jordan

By
@EDWARDCARL

This is a good way to utilize the tomatoes from your garden or from your farmer's market


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Method:

Fondue

Ingredients

32
tomatoes peeled and chopped ( roma tomatoes is best )
1/2 c
diced red peppers ( sweet )
1/2 c
diced jalapino
2
bay leaves
1 Tbsp
salt
1 Tbsp
pepper
1 clove
garlic

Directions Step-By-Step

1
Put the tomatoes in boiling water for 5 - 10 seconds. Place directly into ice water. Make thin slices around the diameter of tomato, this should allow for easy peeling.
2
Combine all the diced tomatoes, peppers, jalapeno, salt, pepper, and chopped garlic into a stock pot add 1 bay leaf cook on low heat foe 1 hour uncovered.
3
Remove bay leaf. Press the mixture through a strainer or sieve back into the pot.
4
Add second bay leaf, continue to cook mixture uncovered on low heat for about 2 - 3 hours stirring often to prevent burning. When it's thick enough it should mound on spoon and have no runny consistency.
5
Remove bay leaf. Measure out into jars about 2 cups per jar.
6
If you are canning utilize the boiling water method.
7
NOTE: 45 Minutes in boiling water bath or 20 minutes at 20 pounds psi. in a pressure cooker.

About this Recipe

Course/Dish: Fruit Breakfast
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Dairy Free