Tomato Paste

Preparation info
  • 3 to 4 pints

    • Difficulty

      Medium

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 6 pounds ripe tomatoes, sliced
  • 2 tablespoons chopped sweet basil leaves
  • 2

Method

  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.