Homemade tomato paste tastes completely different and is far more delectable.While any tomato can be used to make paste, the type of tomato you choose will affect the amount of paste you get.
10 pounds tomatoes
2 tablespoons extra virgin olive oil
a quarter teaspoon of salt
2 tablespoons bottled lemon juice or 1/2 teaspoon citric acid
Preheat the oven to 350 degrees Fahrenheit. Preheat the oven to 350°F and divide it into thirds using two racks.Tomatoes should be quartered. Tomatoes should be quartered.
Cook the tomatoes in olive oil until they are soft. In a large pot, heat the olive oil over medium-high heat until it shimmers.
Cook until the tomatoes are mushy and the peels are beginning to separate from the tomato meat.
Using a food mill, puree the tomatoes. To separate the tomato pulp from the seeds and skins, pass the warm tomatoes through a food mill, sieve, or chinois. In a mixing bowl, combine the sea salt and citric acid (lemon juice).
The seeds and skins should be discarded or composted.Place the pulp on two baking pans and set aside.
Divide the tomato pulp between two big baking sheets with rims. A large roasting pan can also be used, although it will take longer to cook down.
Reduce the tomato pulp to a paste by baking it. Preheat the oven to 350°F. Place the baking sheets in the oven.
Check the tomatoes every half hour, stirring the paste and moving the baking sheets about to ensure even reduction.
The paste will gradually shrink to the point where it no longer fills the baking sheet.
Continue to bake after combining the contents of the two baking sheets into one.
Bake until the liquid has been reduced by more than half.
The paste is done when it is bright, brick-colored, and reduced by more than half, which takes 3 to 4 hours, depending on the juiciness of your tomatoes.
At this stage, there should be no more water or moisture separating from the paste.Fill jars halfway with the paste.
Fill 4-ounce jars halfway with the final paste, allowing 3/4-inch headspace.