Can you make tomato paste at home? and if so, how would you do it?

Question

I hate using canned foods! help me get away from the cans!

Answer 1

2 dozen medium tomatoes

1 to 1 ½ tsp. salt (or to taste)

3 tsp. basil

3 tsp. oregano

1 tsp. sage

2 tbsp. canola or extra virgin light olive oil

Step1Score a ring around each tomato, carefully cutting only the skin, not the flesh.

Step2Blanche the tomatoes in a big boiling pot of water for 15 to 30 seconds. Put them in an ice cold water bath to cool them down, or all them to cool on their own.

Step3Peel the skin off the tomatoes. It should fall off easily.

Step4Core the tomatoes, removing all the seeds, which you may want to save for a dressing, soup or salad.

Step5Dice the tomatoes and put them back in the pot (be sure you’ve emptied it of all water). Add salt and simmer on medium-low heat for about one hour. Keep an eye on your tomato paste mixture, stirring frequently to prevent sticking.

Step6Pour the tomatoes into a metal colander sieve inside a large bowl. The juice of the tomatoes will pour right through into the bowl, but you’ll need to use a spatula or wooden spoon to press the tomato flesh through. When it sticks to the bottom of the sieve without falling into the bowl, use the spatula to scrape it off.

Step7Return the tomatoes to the pot and add the basil, oregano and sage. Cook on medium heat for another couple of hours, or until it has that thick paste consistency that sticks to a spoon.

Step8Add the canola or extra virgin light olive oil to the paste and stir well.

Step9Cook with your tomato paste immediately or store in the refrigerator for up to three days. For longer storage, try freezing in a freezer-safe container or plastic bag.

This is a very tasty recipe and it has a beautiful consistancy