Tomato Paste Recipe

First score a cross on the bottom of each tomato using a sharp knife. Blanch the tomatoes in boiling water, then drop into ice cold water. After this the tomato peel should almost fall off.

Pull the remaining peel off the tomatoes. Cut the core out and remove all the seeds. I keep the peelings for making homemade stock and the seeds for adding into stews etc. Chop the flesh and add the salt to taste.

Place the tomatoes and salt in a large pot and simmer over a low heat for around 1 hour, stirring often to prevent any catching and burning.

Remove from the heat and press through a fine sieve or process through a food mill. Return the tomatoes to the pot and continue to cook very slowly until the paste holds its shape on a spoon, approximately 2 to 3 hours. Stir occasionally to prevent any sticking.

Spoon into hot sterilized jars, leaving 1 inch at the top. Slop on a little olive oil to cover and seal. Ensure the lids have vacuum sealed, or the paste will spoil. Alternatively you can fill and freeze ice cube trays and free flow cubes of paste in freezer bags for use later.