Tomato Paste and Ketchup

Homemade tomato paste seems daunting.  It sounds like hours in the kitchen bent over a stick beating tomatoes until they form a paste that is uniform in texture and dryness.  Good news:  that's not the case!  Peeling and seeding might be the toughest parts but blanching the tomatoes causes the skins to peel right off, and seeds are handled in no time at all thereafter.  With modern appliances like food processors and blenders, making a puree of tomatoes is hardly work at all. 

For tomato paste to be thick and rich, add a seeded red bell pepper into the mix and some salt.

Basic Ingredients include:

• 5 pounds of end of season overripe tomatoes, peeled and seeded
• 1 sweet red bell pepper, seeded
• 1-2 tablespoons of sea salt

 Now that you have all of your ingredients, put everything into your choice of processing appliance, and process until smooth.  Then transfer to a pot and bring to a boil for approximately 2-3 minutes.  Place this in a piece of cheese cloth over a strainer and strain out the liquid.  Leave it to drain over a bowl in the refrigerator for 12 hours or so to remove all excess liquid.  After you have waited out the 12 hours, transfer into a baking dish and stir in salt. Let it sit until it comes to room temperature then pop it into a 200*F-210*F oven for 12 to 20 minutes.  The result: delicious homemade tomato paste!  Well done you!