How To Make Tomato Paste (With Fresh Tomatoes:)
Gather your luscious, beautiful tomatoes, strainer and bakeware.
1
What you'll need
Affiliate Disclosure: I may earn commissions for purchases made through links in this Jumprope.
Food Mill
Buy
Remove stems, and core tomatoes.
2
Halve, and remove squishy-jelly-like seed area.
3
Add the cored, seeded tomatoes to a large pot, on the stovetop.
Cover, on medium-high heat until tomatoes soften.
4
Remove lid, and simmer until tomatoes break down.
5
Run through a food mill...
...or strainer- whatever works to strain/separate!
6
Until all skins and seeds are separated. (Discard seeds, skins.)
7
Pour strained pulp on parchment paper lined baking sheet.
8
Or use nonstick, NON-ALUMINUM.
9
Bake at 275 degrees F, scrape up, respread in thin layer.
10
Bake at 200F, scraping/spreading every 30-60 min until pasty.
11
Freeze 2-4 tbsp. sized portions until solid.
12
Then toss in a plastic bag to store in freezer.
13
Or store in jar, topped with a layer of oil, store in fridge.
14
Go to thefrozenbiscuit.com for more!
15
- From scratch - Pantry staple - DIY ingredients - Seasonal recipes -
16
Similar Jumpropes
View more jumpropes
Explore more Jumprope
Want to create? It’s fast, easy, free & open to anyone.
Learn more.
More than 50,000 step-by-step guides to learn how to do anything.