Canned Tomato Paste

The long cook-down — thick, dark paste in little jars, acidified for the shelf (or just freeze it)

~3–4 half-pints · 30 min

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~8 lb paste tomatoes
1 red bell pepper (traditional, optional) · 1 bay leaf
bottled lemon juice — 1 Tbsp per half-pint
½ tsp salt (optional)

What you need

~8 lb paste tomatoes

1 red bell pepper (traditional, optional) · 1 bay leaf

bottled lemon juice — 1 Tbsp per half-pint

½ tsp salt (optional)

Soften & mill. Core and quarter the tomatoes (and pepper); simmer with the bay ~1 hr until collapsed, then run through a food mill to remove skins and seeds.
Reduce to paste — low and slow. Cook the purée down, stirring often, until it's very thick and mounds on a spoon — 2–3 hr on the stove, or spread it in a pan and reduce in a 300°F oven (stir now and then) to thicken without scorching. Salt to taste.
Acidify small jars. Put 1 Tbsp bottled lemon juice in each hot, sanitized half-pint (no bigger — dense paste needs small jars to heat through). Pack the hot paste in, ¼″ headspace, pressing out air pockets; wipe rims, lids finger-tight.
Water-bath process. Process half-pints 45 min at sea level (add time for altitude). Cool 12–24 hr and check the seals; fridge any that didn't take.

Steps — tap one to keep your place

1. Soften & mill. Core and quarter the tomatoes (and pepper); simmer with the bay ~1 hr until collapsed, then run through a food mill to remove skins and seeds.

2. Reduce to paste — low and slow. Cook the purée down, stirring often, until it's very thick and mounds on a spoon — 2–3 hr on the stove, or spread it in a pan and reduce in a 300°F oven (stir now and then) to thicken without scorching. Salt to taste.

3. Acidify small jars. Put 1 Tbsp bottled lemon juice in each hot, sanitized half-pint (no bigger — dense paste needs small jars to heat through). Pack the hot paste in, ¼″ headspace, pressing out air pockets; wipe rims, lids finger-tight.

4. Water-bath process. Process half-pints 45 min at sea level (add time for altitude). Cool 12–24 hr and check the seals; fridge any that didn't take.

Low salt — salt at the end and taste as you go; broth, cheese, and canned goods already bring salt.