Garden Tomato Paste Recipe

Name: Garden Tomato Paste
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 7 lbs meaty tomatoes, such as plum; 1/2 cup chopped celery; 1 cup chopped carrot; 1 cup chopped onion; 2 tablespoons chopped fresh basil or 1 tablespoon dried basil; 1/2 teaspoon chopped fresh rosemary or 1/4 teaspoon dried rosemary; 2 teaspoons salt; 1/2 teaspoon cinnamon; 6 whole cloves; 8 peppercorns; 2 cloves garlic, chopped

Servings: persons

7 lbs meaty tomatoes, such as plum
1/2 cup chopped celery
1 cup chopped carrot
1 cup chopped onion
2 tablespoons chopped fresh basil or 1 tablespoon dried basil
1/2 teaspoon chopped fresh rosemary or 1/4 teaspoon dried rosemary
2 teaspoons salt
1/2 teaspoon cinnamon
6 whole cloves
8 peppercorns
2 cloves garlic, chopped

1
Wash tomatoes and remove cores; coarsely chop- no need to peel.
2
In a large heavy saucepan, combine tomatoes with remaining ingredients.
3
Bring to a boil, reduce heat and simmer, covered, stirring occasionally, about 25-30 minutes or until all ingredients are soft.
4
Press through a foodmill (preferable) or sieve.
5
Return to a clean heavy saucepan and cook over very low heat for about 3 hours, stirring occasionally, until very thick.
6
May take a bit longer.
7
Cool and pack into ice cube trays.
8
Freeze and transfer to freezer bags.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 7 lbs meaty tomatoes, such as plum, 1/2 cup chopped celery, 1 cup chopped carrot, 1 cup chopped onion, and more.

Yes, Garden Tomato Paste falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Garden Tomato Paste

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