Okay, so this time of year, us gardeners are starting to think of ways to use tomatoes. May I suggest paste? I just made my first batch, and it's a winner.
Found the concept online. In essence, you take 10 pounds of ripe tomatoes - this is a good way to use up bruised and damaged fruit - - cut the stem ends, halve, remove the seeds, and chop roughly. You get some good olive oil hot, add the tomatoes, and cook for 20 or 30 minutes until they're breaking down and the skins are loose.
At that point, you puree - I used both a food processor and a food mill - and then add some salt and reconstituted lemon juice (for 10 pounds of tomatoes, a couple of teaspoons of salt and 2 TBS of lemon juice).
You then transfer to a non-stick roasting pan and put it into a 350 oven. You stir every thirty minutes or so with a wooden spoon or silicone spatula. You reduce by about 2/3 - which takes three or four hours, depending on the pan.
The resulting paste tastes nothing like the canned stuff we're used to. It's way more better.
I've got 2 different Roma tomato plants. They are doing the best out of the 8 I have in pots. The tomatoes are just turning yellow now. The days are getting shorter & cooler. We'll probably have to bring them in to finish ripening. I hate that.
I couldn't find any San Marzano plants this year but I've had good luck with plum types. I always buy them canned when I see them.
Your sauce sounds great Skip!
whata ye makin catsupe??
Tomato paste and oatmeal works in a pinch if you need drywall compound....
other than that, I commend you on your diligent culinary arts, Skip.
Edited by - chuckv97 on 08/23/2019 21:04:06
I saw a clip of old ladies in Italy making paste by spreading the mashed tomatoes on a board and letting it set outside in the sun for two days. I wondered how they kept the insects away. Skips way sounds better.
I bet it’s good Skip!!!
I can remember my Grandmother making homemade ketchup with her abundance of tomatoes when I was a kid. It tasted nothing like Heinz, and didn’t like it as a kid, but I would love to have a few bottles of it now or find her recipe if she even had one. I’ll bet she didn’t.
I’ll bet your paste has more of a deep sun dried tomato taste, rather than the bitterness of store bought canned paste.
Sounds great. Too bad my tomatoes all got a fungus. My best plants and fruit set ever were over by early July. My wife loves her German tomato paste in a tube. U tend to use more paste since I can add a squeeze or two, and waste a can.
I can only imagine, the pleasure of home made paste. Thanks for the recipe. Brad
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