Homemade Magic Tomato Paste
makes: about 12-16 ounces
You know that time of year…when tomatoes are everywhere…well, that time of year is upon us! The garden is producing some beautiful tomatoes, and I have had the opportunity to slice them up for Caprese Salads and Herbed Ricotta Salads, I have roasted them into Ratatouille, and Roast Tomato and Wine Braised Lentils. We have baked them into Eggplant and Tomato Pizza.
I love my homegrown tomatoes, and was looking for some ways to preserve my scarlet beauties! I started out thinking I would just boil them a bit and can them, then I decided I wanted sauce, and after cooking them down, I figured I should just strain the sauce and cook it down into a beautiful savory tomato paste.
I have read that homemade tomato paste is much better than the store bought (which I also love and live by), but wow, it is magic! I read in one of my cookbooks that someone referred to a stewed tomato sauce as tomato magic, I want to steal that! This is my Tomato Magic!
Eat it on toast or top a beautifully seared duck breast, you won’t be disappointed with this flavor!
- 10 pounds tomatoes
- squeeze of lemon juice
- 1/4 cup olive oil
- pinch of salt
- Slice the tomatoes into quarters. Don’t worry about peeling and coring, you will push it through a sieve later.
- Add to large Dutch Oven and cook for about 10-15 minutes until visibly softened..
- Carefully push all of the tomatoes through a food mill to separate the seeds and peels from the juice and meat. Discard the seeds and peels.
- Return to Dutch Oven and add the lemon juice, salt, and olive oil.
Simmer, stirring occasionally until the volume reduces in half.
- Preheat oven to 300°F.
Place the tomatoes on one or two sided cookie sheets and bake for another hour or two until a thick tomato paste is formed. Make sure to stir the contents every 15 minutes or so to prevent burns.
- Store in a clean jar in the refrigerator, or boil jar for 15 minutes for longer storage.