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| − | {{recipe}}
| + | #REDIRECT [[wikipedia:Tomato Paste|Tomato Paste]] |
| − | {{recipesummary|Tomato recipes|4 ½-pint jars|ca. 16 hours|3|| }}
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| − | '''Tomato Paste''' is a basic ingredient used in innumerable dishes in the cuisines of many countries. It is prepared by reducing tomato purée on low heat for several hours. While commercially produced tomato paste is the usual source, it can be prepared at home by the following method.
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| − | ==Ingredients==
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| − | *1 gallon / 1.5 litres [[Cookbook:Tomato Concassé|tomato pulp]]
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| − | *1 cup sweet red [[Cookbook:Bell Pepper|peppers]], chopped
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| − | *1½ teaspoons [[Cookbook:Salt|salt]]
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| − | ==Procedure==
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| − | <br>
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| − | *Always follow all [[w:en:Food safety|FOOD SAFETY]] precautions when preparing food.
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| − | <br>
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| − | # Cook the ingredients over low heat in a large wide covered stockpot for an hour.
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| − | # Pass the mixture through a food mill several times starting with the coarsest grid and progressing to the finest<ref>''This will actually be faster than trying to force it through a fine sieve in a single pass.''</ref>
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| − | # Return the pot to the stove and heat uncovered over very low heat for 3 hours or more until very thick, stirring frequently to avoid burning. (Use a heat diffusing mat or trivet. A double boiler would be ideal as it would prevent burning but will take longer.)
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| − | # Pour into new sterilized ½-pint preserving jars<ref>''Always check well for chips or cracks and discard if found.''</ref> leaving ¼-inch of space at the top. Cover with new seals and screw on the lids securely but not too tightly. Process in a boiling water bath for 45 minutes. Remove from the water bath with tongs and allow to cool on an inverted oven rack for 12 hours. Test the seal by pressing the centre of each lid with your forefinger. If the inner lid does not move, remove the outer ring. Store in a cool, dry, dark place.
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| − | ==Notes==
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| − | <references/>
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| − | [[Category:Ingredients]]
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| − | [[Category:Tomato recipes]]
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| − | [[Category:Sauce recipes]]
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