Tomato Paste
8 quarts peeled, chopped and cored tomatoes (about 4 dozen large
ones)
1 1/2 cups chopped sweet red peppers (about 3)
2 bay leaves
1 tablespoon salt
1 clove garlic, optional
Combine first four ingredients and cook slowly one hour. Press
through a fine sieve. Add garlic if desired. Continue cooking slowly
until thick enough to round up on a spoon, about 2 1/2 hours. Stir
frequently to prevent sticking.
Remove garlic and while still hot, pour into hot Ball jars,
leaving � inch head space. Adjust caps.
Process 1/2 pints 45 minutes in boiling water bath. Makes 9 one
half pints. |
