I made tomato paste for the first time this year.
The crop has been so good this year that I have extra to play with.
It's very simple but it did tie me to the house for hours.
First I washed and wizzed the tomatoes in a food processor and then passed them through a mouli food mill.
I made about 6lt of pulp and filled two baking dishes.
I placed them in the oven at 180C
and reduced, stirring every half hour or so...
after about three hours I reduced the heat to 150C as it was coming closer to a thick paste.
Until after another half hour or so I had a nice thick dark firm sauce.
Someone once asked me what I use my smaller Fowlers Vacola jars for and here is a great example.
These are a #10 and perfect sizing for the paste.
Some recipes say to keep the paste in the fridge with a thick layer of oil on top but I processed mine in the water bath at 80C for half an hour to sterilise and seal so that I can have them on the shelf for the year till next summer.
Six jars this size are too small for my FV outfit so the pasta cooker comes in handy. It is just right for the bottles and keeps them off the bottom of the pan. Alternatively, you could use a cake rack inside a stockpot.
Quite a few hours but definitely worth the effort.
Tomorrow is tomato relish day.