Recipe: Tomato Paste (2)

I'm listing 2 recipes I have, but just noticed the 2nd once doesn't list how many tomatoes! Since the yield is just 1/2 pint more than the 1st recipe, I think just over 4 dozen large tomatoes should work -- 8-1/2 quarts or so. I thought I'd list the 2nd one since it uses different ingredients than the 1st, and shows 2 different ways to cook the paste. Good luck.

Tomato Paste #1

8 quarts peeled, cored, chopped tomatoes (about 4 dozen large)
1-1/2 cups chopped sweet red peppers (about 3)
2 bay leaves
1 T. salt
1 clove garlic (optional)

Combine all ingredients and cook slowly over low heat for 1 hour. Press tomato mixture thru a fine sieve, adding garlic if desired. Cook mixture slowly until thick enough to round up on a tablespoon (about 2-1/2 hours). Stir frequently. Remove clove of garlic. Pour hot mixture into hot jars, leaving 1/4" headspace. Adjust lids and bands. Process half-pints in water bath for 45 minutes. Yield: 9 half pints

Tomato Paste #2

Tomatoes
4 large red or green bell peppers, seeded and coarsely chopped
3 medium onions, coarsely chopped
4 medium 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 thru a wire strainer and discard pulp. In a 12-quart pot, bring puree to boiling over medium heat. Boil gently, uncovered, and sitrring 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, using a water bath. Fill jars to within 1/4" of rim. Process for 30 minutes. Yield: 5 pints