DIY tomato paste

What you need to start making your own tomato paste:


2 dozen medium tomatoes

1 to 1 ½ tsp. salt (or to taste)

3 tsp. basil

3 tsp. oregano

1 tsp. sage

2 tbsp. canola or extra virgin light olive oil

Food always taste it best when its right from the garden to your kitchen. So to get started making your own fresh homemade tomato paste you will do the following. First score a ring around your tomatoes, carefully cut only the skin, not the flesh. Then blanch your tomatoes in a large pot of boiling water for about 30 seconds. After place them in ice cold water to cool them down. You want to peel the skin off after they have cooled, the skin should basically fall of pretty easy. Then core your tomatoes, and make sure to remove all the seeds. After that dice the tomatoes and put back into the pot, that has all the water removed. You add your salt and simmer on med for one hour. Keep a good eye on your paste and stir to prevent sticking. You can pour the tomato paste into a metal colander to sieve. The juice of the tomatoes will pour right through into a bowl. Use a wooden spoon to press the tomato flesh through the sieve.
You want to then return your tomatoes to the pot adding your basil and oregano and sage. Then you will cook on med for another couple of hours until it is your desired thickness. The best test is to see if it is sticking to a spoon. Add some canola or olive oil to your paste and stir well. Make sure to cook your tomato paste immediately an store in the fridge for up to 3 days. You can also freeze the paste in a freezer safe bag or container.