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LOCATION: Recipes >> Preserving >> Tomato Paste 01

Print this Recipe    Tomato Paste 01

Tomato Paste

Slice good quality red ripe fleshy tomatoes into electric fry pan
or large saucepan. Bring to boil and stir constantly to stop
sticking. Remove the mixture from the heat, cover and stand to
cool. Push as much pulp as possible through a sieve and discard
seeds and skins. Heat pulp in wide shallow container electric
frypan or jam pan, until it is reduced to less than half its original
volume, stirring occasionally and adjusting heat to avoid burning.
The mixture will splatter as it thickens but this is unavoidable.
Freeze the cooled thick mixture in small plastic bags, or ice trays.

Or bottle into sterilised jars to within 1cm from top, seal with
seal previously soaked in boiling water. Screw on band tightly.
Stand jars in large saucepan or waterbath so they are covered with
water. Process for 10 minutes.

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