Hi Sylvie,

Here's a recipe from our archives:

Recipe(tried): tomato paste
Posted By: kathy
Date: September 17th 1998
Board: Canning and Preserving Recipe Center

I make tomato paste every year. I think it is a great way to use the over-abundance of tomatoes that appear every year. It does take a lot of time but not alot of attention. Just stir it whenever you go through the kitchen, more often towards the end as it thickens. I have heard, but not tried, that if you take your tomato puree and freeze it in gallon milk cartons the water will rise to the top. Then you take the lid off and turn upside down in the sink and as the ice melts, the water drains. When most of the water is drained you cook the rest.

Tomato Paste
15 pounds fully ripe tomatoes, coarsely chopped ( about 8 quarts or 1/2 bushel)
4 large red or green bell peppers, seeded and coarsely chopped
3 medium-size carrots, coarsely chopped
2 or 3 cloves garlic, coarsely chopped

In a blender or food processor, whirl tomatoes, peppers, onions, carrots, and garlic, a small amount at a time, until smooth. Press through a wire strainer and discard pulp.
In a 12 quart pot, bring puree to boiling over medium high heat. Boil gently, uncovered and stirring occasionally, for about 5 hours or until thick enough to mound on a spoon. As mixture thickens, stir often, reduce heat, and partially cover.

Prepare 5 pint size canning jars, or 10 1/2 pint jars. Fill jars and process for 30 minutes. makes 5 pints.

Happy Cooking,

Betsy
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