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This weekend’s project (which really did take most of the weekend) was to make tomato paste. I never tackled this before but seemed like it was a worthwhile project to use the overabundance of ripe Roma tomatoes that had suddenly appeared in the basement.
When they were predicting frost a few weeks back, I picked pretty much every single tomato that was left on the vine, most of them, sadly still green as anything. It always is such a pain to do pulling all the tomatoes, particularly when its usually last minute and freezing out, but it seems so wasteful to let these beautiful summer fruits just freeze on the vines. Hence, my basement is now filled with trays and trays of green tomatoes. The problem is that many of them decided to ripen simultaneously. So what does one do with a bounty of tomatoes? There are many things that you can do and I have done a lot of them, yet the tomatoes continue to ripen and beckon for someone to do something with them. This seemed the next logical step.
What is absolutely amazing to me is how concentrated it becomes. I started out with 10 lbs of Roma tomatoes, which is a lot of tomatoes for this batch of paste. I then split them in half, taking out the seeds and put them in a pot. Even split and cored, these tomatoes still filled a huge pot. The tomatoes boiled down for about an hour until they were soft. I then allowed them to cool and put them into the fridge overnight, for no other reason but my own schedule which did not permit me the time necessary for the next steps. The following day, I took those tomatoes out, put them through the food mill on a fine setting to get rid of the skins. I still ended up with a sauce pot full of cooked tomatoes. I added a couple teaspoons of kosher salt and allowed this to boil down for another hour or thereabouts until it was reduced by half. This mixtures was then spread onto a silicone sheet on a baking sheet (covering the whole sheet pan) and cooked for several hours — probably about 4-5 total at 200 degrees, stirring every 1/2 hour or so to keep it from burning until it was reduced down to a thick concentrated paste. This paste amounted to two tiny little jars of paste. But these are not just ordinary jars of paste, no sir, they are tiny little jars of summer. Summer concentrated and squeezed into half pint mason jars covered with a thin layer of olive oil.
They will now reside in my fridge and I will dip into them every time my cooking needs a little taste of summer. Covered with oil and refrigerated, they will last a year. Just in time to do it all again next summer.
There are still a plethora of tomatoes in the garden. I have roasted a lot of them. Now I am making crushed tomatoes with them that I am freezing to use later in tomato sauce, stews, soups and the like.
It’s a fairly simple process (which would be a lot simpler if I didn’t have to peel the tomatoes first)
1. Cut an x shaped slit into the bottom of each tomato with a sharp knife.
2. Drop the tomatoes into a pot of boiling water for 1-2 minutes.
3. Remove from water and the skins should peel off with little effort.
You now have a naked tomato.
4. Then quarter the skinned tomatoes and place into food processor.
5. Blend to desired consistency. At this point you can place it in a pot to make sauce as you would with canned crushed tomatoes
Or put in a container to freeze.
This is what the first tomato from the garden (and from TJ’s biology project plants) looks like.
Isn’t it just beautiful???
While I had the camera out to take the picture of the tomato, I thought I’d take some pictures of the other things happening in the garden.
and a little tomatillo
Here’s okra flowering
and the little okra