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Tomato Paste


  • 4 dozen large tomatoes
  • 2 teaspoons salt, or to taste


  1. Peel, core and chop tomatoes. Measure; you should have 8 quarts. Add salt. Place in large pot and simmer over low heat for about 1 hour. Stir often to prevent sticking.
  2. Remove from heat and press through a fine sieve or put through food mill.
  3. Return to kettle and continue to cook very slowly until paste holds its shape on a spoon about 2 hours. Stir occasionally to prevent sticking.
  4. Spoon into clean, hot jars, leaving 1/2-inch headspace; seal.
  5. Process in boiling water bath for 30 minutes.

Yield: about 8 half pints

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