Tomato Paste

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Preparation info

  • 3 to 4 pints

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 6 pounds ripe tomatoes, sliced
  • 2 tablespoons chopped sweet basil leaves
  • 2 teaspoons salt
  • ¾ cup chopped celery
  • ¾ cup chopped carrots
  • 1 large onion, finely chopped
  • ½ teaspoon freshly ground black pepper


  1. Combine all the ingredients, bring to a boil, and simmer until the vegetables are soft.

  2. Press mixture through a sieve into a heavy-bottomed saucepan. Place the saucepan over an asbestos mat and cook for about three hours, or until the paste is thick.

  3. Pour into hot sterilized jars. Seal. Process in a water bath for five minutes.

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