In summer, there are plenty of tomatoes, and it is easier to find tomatoes at the market that are meant for sauces and paste.
And in general, just before you throw away a tomato that is starting to soften or spoil on the shelf, it is worth turning it into homemade tomato paste or sauce that can be used in many different dishes.
Safety note: This is a homemade tomato paste for refrigeration or freezing, not a tested shelf-stable canning recipe. Do not store the jars at room temperature. Keep refrigerated and use clean utensils, or freeze for longer storage.
Ingredients:
- 11 lb tomatoes (5 kg), preferably soft or second-grade tomatoes
- 3 large onions
- 1 bunch basil leaves
- 0.9 oz salt (25 g), about 0.5% of the tomato weight
- Glass jars with lids, preferably with a silicone or rubber seal inside the lid
Instructions:
- Halve the tomatoes and cut the onions into quarters.
- Transfer the tomatoes and onions to a pot. Add the whole basil leaves and the salt.
- Cook over medium heat.
- Every few minutes, stir well from the bottom of the pot.
- Cook until all the vegetables soften and break down.
- Transfer the mixture to a blender and blend until you have a smooth sauce.
- Prepare the jars: place the jars in a 300 F (150 C) oven for about 30 minutes, then remove them carefully.
- Fill the jars with the tomato mixture up to the lower thread line and close tightly with the lids.
- Optional short-term jar step: heat water in a large pot. The water should be high enough to cover the closed jars. It is helpful to place a towel at the bottom of the pot, inside the water, so the jars do not hit the hard bottom.
- When the water boils, place the closed jars in the pot for about 30 to 40 minutes.
- Remove the jars to the counter and let them cool.
- Refrigerate the jars after they cool. This recipe is not intended for room-temperature storage.
