I got a half-bushel of paste tomatoes at the Farmers Market in North Tonawanda on Saturday. I put half in the slow cooker on Sunday and finished it off this afternoon.
My recipe is five pounds of tomatoes, seeded and chopped. Heat to simmer and cook until soft. Run the pulp through a food mill to remove the seeds and skins. Cook for an hour or two -- until the paste stays on the stirring spoon. I like to use the slow cooker to reduce the pulp overnight, then finish on the stove burner.
Add 3/4 cup of vinegar of your choice. Freeze in ice cube trays. Put in freezer bags.
A double recipe will make about two ice cube trays of tomato paste.
I'm making a basic tomato sauce with the balance of the tomatoes.
There has been a high percentage of waste in these tomatoes. Mostly black spot problems. And the fruits are over-ripe.
The tomato sauce recipe is the one in Stocking Up, a Rodale Press book. Check Amazon.com for used or new copies. It's the best.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment