Tomato Paste

Gather

Ingredients

• 14 pounds Roma- or paste-type tomatoes
• 1 teaspoon citric acid
• 2 bay leaves
• 1 teaspoon canning or pickling salt
• 1 clove garlic (optional)

Preserve

Instructions

1. 01

   Wash and core the tomatoes without peeling them. Cut into 1/2- to 3/4-inch pieces, cover the pot, and bring to a boil. Uncover and simmer about 1 hour, stirring frequently, until the volume is halved.

2. 02

   In a boiling-water canner, force the cooked tomatoes through a fine sieve or fine-screen food mill. A blender or food processor is unsuitable because it introduces unwanted air.
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3. 03

   Return the sieved tomatoes to the pot and thoroughly mix in 1 teaspoon citric acid for the full 14 lb batch before reducing further. Add the salt, bay leaves, or garlic only if desired; keep the tomato-to-acid ratio unchanged.

4. 04

   Cook uncovered over medium heat for about 2-1/2 hours, stirring often, until the volume is halved again and the paste mounds on a spoon. Guard against hot splashes.

5. 05

   Discard the bay leaves and garlic, if used. Divide the paste among heated half-pint canning jars, clear trapped bubbles, and set the headspace to 1/2 inch. Clean each rim and fit a lid.

6. 06

   At 0-1,000 ft, boiling-water process half-pints for 45 minutes. Cool undisturbed for 12-24 hours and check the seals. Increase the time.
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