I started learning how to can last year. I ran across your video and started saving the tomato slop instead in of throwing it in the trash. I didn't feel comfortable canning by myself, so I made tomato paste with your instructions, put about 6 oz into each baggie and put them in the freezer. I used them making soup through the winter. It turned out great. I appreciate that you did a video showing how to do it without fancy kitchen gadgets. I don't have them, nor do I want to have them. To think I had been throwing away a quite a bit of money 🤦♀️ Not to mention, I'm sure my home-grown tomatoes are much better than the store bought paste. Thank you so much!
I've done it this way several times, then I got lazy and stopped running everything thru the strainer, instead I just used an immersion blender and blended the skins into the sauce, it makes the sauce instantly thick... I love it and I do can it even tho (the way I do it) isn't an 'approved' recipe... next time give it a try in a small batch...see if you like it.
HI .. I just subscribed to your Channel. I did a lot of fruit canning this year and dehydrated the tomato skins. I plan to try your tomato sauce next year!!! thanks for sharing and I'm looking forward to viewing your channel for other great ideas. Well Done!!
Lovely & useful video. I am on my 2nd frozen shoulder and it is due to high oxalates found in seeds. Just wouldn't want anyone else to go through what I have had to deal with. 1st the right, then the left. Blessings and THANK YOU!
WOW this is awesome I didn’t know the skins would do this wow even before it made it up to a paste I had a made that tomato soup it looks really good there’s some carrots onions garlic fresh oregano basil there you go
Wow, I never would have thought that there's enough stuff left in just the skins to make such paste. That's awesome 😍now I need to gather all my tomato skins for a while in the freezer 😅need to try this😁👍👍
WOW!! just WOW!!! I have been curious about how to make paste and now I know, it's a process but the results...Amazing!!! TY!! I have only been canning for 3 yrs and the first 2yrs I didn't add any thing to the sauce (followed a youtube recipe and pressure canned) it was Awesome. This yr I added lemon juice because I read my canning book. One can didn't seal...hated it. The lemon juice threw the flavor off, did I eat it too soon?
I read that citrus acid does not change the taste. That is what I will use. Bur for years I have canned sauce without citrus acid or lemon juice and I am still here at 66. LOL
@@denisediskin367 the main thing with adding acid of some sort, be it lemon juice or citric acid, is that various varieties of tomato will have different acid content. So mostly, having a hundred jars of canned tomato product put up, the extra acid ensures years of shelf stability. Many folks don’t bother with it. We do simply because we want that extra insurance that our canned goods stay as tasty as the day we bottled them up.
Thanks for the 'recipe'. I definitely don't have the time to do the whole straining method, so love the comments below. I'm going to try and blend everything, skins n'all, 😆😂🤣 I cook a lot of curries and tomato-based food, and spend a fortune on tomato paste, so this is going to be fab! 🤩 I love, love, love all things home-made. Food is my passion, and love to see all these posts. Thanks so much 🤗
I should also say, sometimes we use a tomato/fruit mill with the mixture as well. Main reason we used the strainer in the video was to show folks who don’t have a tomato mill that it’s still possible.
@@Wilderstead Absolutely love that! I'm from Cape Town, we have 11:30 hours of load shedding per day! It's insane! So, when I don't have electricity and can't use an electric blender, I'll go with your hand straining method - old school 😍🤣 After all, what else am I gonna do with my spare time 😅
First you’ll want to grind them. You can reconstitute it to make a paste or a sauce. Or just use it as a powder in various dishes where you might not necessarily want actual tomatoes.
Only problem is probably the energy consumption. It needs to boil quite a long time (plus canning). Also: a food mill would make the work far easier. I probably also would lactoferment the whole thing.
That paste looks awesome Amanda! But it also looks like more work than it's worth... Granted I may not be looking at it from an off grid perspective... It seems that dehydrating everything as it becomes excess, then grinding it all to powder, then re-hydrating it to paste would be less work, at least for and on grid kitchen... Thoughts?
It really isn’t much less work to dehydrate, especially if you use a food mill, both take a lot of time that you aren’t really working, just waiting. Also this way you are still removing the tough parts of the seeds and skins ... just getting the good stuff.
@@Wilderstead we use the food mill on the Kitchen Aid, and we tend to have the dehydrator running 24/7... It seems like every other day something is going in... Dehydrated & ground there are no tough spots... Just sayin... ;)
Have you tried the second cooking of the skin in a pressure cooker? I was just wondering if the pressure would disintegrate the peels more and quicker..
Hey there! I'm sick now because I just threw away a ton of tomato skins! But now I'll know for next year. However, I have a question; in the beginning photo you show your slop as including the seeds. But it appears that the two gallon bucket of slop does not include the seeds. Can you just clarify for me, please?
Yes, use the seeds, cores, anything you might have. The bulk of what was in the buckets was from just peeling roma tomatoes to can them whole. But you can toss every last bit of tomato waste into this recipe.
Wilderstead I never ever knew this was even a thing lol wow seriously thank you!! This is a year of leaps and bounds for learning new things! Big hugs 🇨🇦🌻
I hate to say it but I found mine it’s a Goodwill store years ago it was 20 bucks I snapped it up close you can get a Green grinding attachment which I use all the time corn meal flour rice flour wheat flour bean flower you do it
I just use my Vitamix blender because it's a whole-food juicer and it takes a mere fraction of the time. Then I put the juice into my pot an cook it down then can it.
I've been cooking mine got like... 4-5 hours now and the liquid is still basically clear....I'm not sure what I'm doing wrong ? I'm using the leftovers from making tomatoes sauce ... i used a juicer when making my sauce...and the leftovers are the skin and seeds, pulp etc... that came out of the juicer...it's definitely not cooking down into a paste .....what do I do ?
When you first began the video, you showed a bunch of skins, seeds and cores. During this whole process I never saw the cores, nor the seeds…what happened to them?
The white buckets were full of seeds, cores and skins from the various things we can. Everything breaks down in the process. About the only thing left over are the skins which are the curled little ‘sticks’ at the end.
Why isn't this working for me? Not enough tomato left on my skins? I've been simmering for hours and my water just keeps boiling off. Not bright red and rich like yours.
Great idea. However I would use either way fresh lemon - or directly citric acid (which is more flavorless - but brings acidity). Bottled lemon juice is the worst from both words - it taste awful and is highly processed.
The second run through that I’m watching now if you ran it through the juicer the champion you would have nothing but drive pull all the rest comes out the bottom it’s a great machine look into one of those
Not to say anything bad but you could save a lot of time with a juicer with mine you run all the stuff through you get nothing but dry top pooping out the front which is no good for nothing but chicken feed and it saves a whole Lotta time energy and watching the stove
Yup, we do the same when we are canning whole tomatoes. And save the skins to make this tomato paste. All of our tomato 'slop' or 'waste' from processing hundreds of pounds of tomatoes goes into containers, and into the freezer until we have enough to make the tomato paste. As you can see in the title of this video, as well as us explaining what we use in the video, this tomato paste is made out of tomato scraps.
I started learning how to can last year. I ran across your video and started saving the tomato slop instead in of throwing it in the trash. I didn't feel comfortable canning by myself, so I made tomato paste with your instructions, put about 6 oz into each baggie and put them in the freezer. I used them making soup through the winter. It turned out great. I appreciate that you did a video showing how to do it without fancy kitchen gadgets. I don't have them, nor do I want to have them. To think I had been throwing away a quite a bit of money 🤦♀️ Not to mention, I'm sure my home-grown tomatoes are much better than the store bought paste. Thank you so much!
I love home ingenuity. Taking what would be waste and turning into something yummy for consumption is excellent. Thank you.
Our pleasure!
I've done it this way several times, then I got lazy and stopped running everything thru the strainer, instead I just used an immersion blender and blended the skins into the sauce, it makes the sauce instantly thick... I love it and I do can it even tho (the way I do it) isn't an 'approved' recipe... next time give it a try in a small batch...see if you like it.
And here I was feeding my tomato scraps to the chickens and using precious whole tomatoes to make paste! Thanks for the video guys!
This is the best tomatoes paste recipe i ever seen!
Wow, thank you!
HI .. I just subscribed to your Channel. I did a lot of fruit canning this year and dehydrated the tomato skins. I plan to try your tomato sauce next year!!! thanks for sharing and I'm looking forward to viewing your channel for other great ideas. Well Done!!
Welcome to the Wilderstead Anne-Marie!
It is so fun making and canning tomato paste! It's so much better than store bought!
I heard a cat in the background there fellow cooks and cat lovers. Glad to hear it.
What a 👍 great sauceome video!!! I am kicking myself for not saving 😪 the seeds n peels. At least they went into the compost!!!
I wish we could have gotten this video up sooner! There is always next year though!
@@Wilderstead yup, A great case of better late than never!
Looks delicious! I have a stashed skins in the freezer for this purpose.
Excellent! Such a handy thing to have in the pantry!
Lovely & useful video. I am on my 2nd frozen shoulder and it is due to high oxalates found in seeds. Just wouldn't want anyone else to go through what I have had to deal with. 1st the right, then the left. Blessings and THANK YOU!
WOW this is awesome I didn’t know the skins would do this wow even before it made it up to a paste I had a made that tomato soup it looks really good there’s some carrots onions garlic fresh oregano basil there you go
Glad I could help!
Home made goodness right there.
Great video. We do this too, but in the oven :) so much better then store bought paste.
We’ll often take this same recipe and add in a bunch of dried basil, oregano and balsamic vinegar to make a super tasty pizza sauce!
Sauce-ummm! Love it!
So good!
I SO appreciate that you showed how to do this with a strainer. I don't even have a strainer lol but I do plan to get one soon.
Well you got one on me I never made this. Great work.
Give er a go Rick. It’s tasty stuff!
I tryed this and it went great 👍 so much fun
Great to hear!
Great thrifty tip! We usually give our skins to the chickens, but I might try this
You should!
Wow, I never would have thought that there's enough stuff left in just the skins to make such paste. That's awesome 😍now I need to gather all my tomato skins for a while in the freezer 😅need to try this😁👍👍
Hope you enjoy
Wonderfully done and looks amazing!
Thank you so much 😀
Just found your channel and loved the video! New subscriber!
Cool! Welcome to the Wilderstead Tammy!
OK...THAT looked YUMMY!
So good!
WOW!! just WOW!!! I have been curious about how to make paste and now I know, it's a process but the results...Amazing!!! TY!! I have only been canning for 3 yrs and the first 2yrs I didn't add any thing to the sauce (followed a youtube recipe and pressure canned) it was Awesome. This yr I added lemon juice because I read my canning book. One can didn't seal...hated it. The lemon juice threw the flavor off, did I eat it too soon?
Maybe you used too much lemon juice. We never notice it when we add it to our canned goods.
I read that citrus acid does not change the taste. That is what I will use. Bur for years I have canned sauce without citrus acid or lemon juice and I am still here at 66. LOL
@@denisediskin367 the main thing with adding acid of some sort, be it lemon juice or citric acid, is that various varieties of tomato will have different acid content. So mostly, having a hundred jars of canned tomato product put up, the extra acid ensures years of shelf stability. Many folks don’t bother with it. We do simply because we want that extra insurance that our canned goods stay as tasty as the day we bottled them up.
Thanks for the 'recipe'. I definitely don't have the time to do the whole straining method, so love the comments below. I'm going to try and blend everything, skins n'all, 😆😂🤣 I cook a lot of curries and tomato-based food, and spend a fortune on tomato paste, so this is going to be fab! 🤩 I love, love, love all things home-made. Food is my passion, and love to see all these posts. Thanks so much 🤗
Sometimes we just blend it all together too. Don’t tell anyone though 😂 😉
I should also say, sometimes we use a tomato/fruit mill with the mixture as well. Main reason we used the strainer in the video was to show folks who don’t have a tomato mill that it’s still possible.
@@Wilderstead Shhhhhh.... State Secret 🤭😝
@@Wilderstead Absolutely love that! I'm from Cape Town, we have 11:30 hours of load shedding per day! It's insane! So, when I don't have electricity and can't use an electric blender, I'll go with your hand straining method - old school 😍🤣 After all, what else am I gonna do with my spare time 😅
Thankyou for sharing this awesome video 😊
My pleasure 😊
How do you use the dehydrated skins? Thanks! May Jesus continue to bless you and your family
First you’ll want to grind them. You can reconstitute it to make a paste or a sauce. Or just use it as a powder in various dishes where you might not necessarily want actual tomatoes.
@@Wilderstead thanks
Yum! Waste not want not
Only problem is probably the energy consumption. It needs to boil quite a long time (plus canning). Also: a food mill would make the work far easier.
I probably also would lactoferment the whole thing.
Love this!!!
just love this video 👍 Blessings ❤️
That paste looks awesome Amanda! But it also looks like more work than it's worth... Granted I may not be looking at it from an off grid perspective... It seems that dehydrating everything as it becomes excess, then grinding it all to powder, then re-hydrating it to paste would be less work, at least for and on grid kitchen... Thoughts?
It really isn’t much less work to dehydrate, especially if you use a food mill, both take a lot of time that you aren’t really working, just waiting. Also this way you are still removing the tough parts of the seeds and skins ... just getting the good stuff.
@@Wilderstead we use the food mill on the Kitchen Aid, and we tend to have the dehydrator running 24/7... It seems like every other day something is going in... Dehydrated & ground there are no tough spots... Just sayin... ;)
Nice I think I can smell them cooking away. Now make sure you show us your spaghetti and tomato sauce recipe.
Coming soon!
I've been doing this for almost 20 years, I thought that was where tomato paste came from as that was how I was taught. LOL!
Most tomato paste just comes from tomatoes boiled down to a paste.
Just a heads up on a champion juicer not pushing their product I have one and I love it
That's a great ideal to make my $63 tomatoes go a little further
Great video!
Thanks!
just in time we're canning tomatoes
Have you tried the second cooking of the skin in a pressure cooker? I was just wondering if the pressure would disintegrate the peels more and quicker..
That is a good idea, and if we ever get a pressure cooker we will try it out. 🙂
Hey there! I'm sick now because I just threw away a ton of tomato skins! But now I'll know for next year. However, I have a question; in the beginning photo you show your slop as including the seeds. But it appears that the two gallon bucket of slop does not include the seeds. Can you just clarify for me, please?
Yes, use the seeds, cores, anything you might have. The bulk of what was in the buckets was from just peeling roma tomatoes to can them whole. But you can toss every last bit of tomato waste into this recipe.
omg you're giving me too many ideas bud!
Good!
Do you stain the seeds out.
Could you not blend the tomatoe scraps first or during cooking to utilize everything with no waste at the end of the process?
Possibly, we haven’t tried it though.
Will be trying this tomorrow. To late to start it tonight. 😅🍅
It’s great stuff! Add in some balsamic vinegar, garlic and a heap of basil, squirt or two of maple syrup and you have an amazing pizza sauce too !!
@@Wilderstead ohhhhhh we just did homemade pizza tonight thanks 😃
@@joeandsueoffgrid now I want pizza! 😂 🍕
@@Wilderstead we ate it all lol you’ll have to make some 😋
Thank you!! My goodness this was brilliant!
It’s always a good feeling when you don’t have to waste such useful and tasty things!
Wilderstead I never ever knew this was even a thing lol wow seriously thank you!! This is a year of leaps and bounds for learning new things! Big hugs 🇨🇦🌻
Thank you
You're welcome
Can you use an immersion blender to break it down with the skin?
you could
I happen to have a champion juicer and it works great for what you’re doing I think it would be perfect
How about doing it through eight champion juicer with the fines green
Could you put it in your food processor Choping it really fine
I hate to say it but I found mine it’s a Goodwill store years ago it was 20 bucks I snapped it up close you can get a Green grinding attachment which I use all the time corn meal flour rice flour wheat flour bean flower you do it
How long is the shelf life plz?and how long will it last in the fridge after opening? Thx
Years on the shelf, 1-2 weeks in the fridge after opening.
@@Wilderstead thank you
How long shelf life
Years if canned properly.
I just use my Vitamix blender because it's a whole-food juicer and it takes a mere fraction of the time. Then I put the juice into my pot an cook it down then can it.
I've been cooking mine got like... 4-5 hours now and the liquid is still basically clear....I'm not sure what I'm doing wrong ?
I'm using the leftovers from making tomatoes sauce ... i used a juicer when making my sauce...and the leftovers are the skin and seeds, pulp etc... that came out of the juicer...it's definitely not cooking down into a paste .....what do I do ?
I'm not sure what kind of juicer you used, but it may have managed to strip all of the usable pulp out of the tomatoes.
It looks delicious but I think it's not quite thick enough to use in a sauce as a thickener. :-)
Works for us as a thickener...
Looks good but the cost of the gas/electric hob running for 4+ hours probably makes this non cost-effective in the UK
when you first put the tomatoes into the pot it looked kind of like jello
When you first began the video, you showed a bunch of skins, seeds and cores. During this whole process I never saw the cores, nor the seeds…what happened to them?
The white buckets were full of seeds, cores and skins from the various things we can. Everything breaks down in the process. About the only thing left over are the skins which are the curled little ‘sticks’ at the end.
@@Wilderstead Ok, thank you for replying; and thank you for sharing your tips with us. 🙂
No problemo! Glad to have you along.
Why isn't this working for me? Not enough tomato left on my skins? I've been simmering for hours and my water just keeps boiling off. Not bright red and rich like yours.
Great idea. However I would use either way fresh lemon - or directly citric acid (which is more flavorless - but brings acidity). Bottled lemon juice is the worst from both words - it taste awful and is highly processed.
Why an enamel pot and wooden spoon may I ask?
I'm not a very good cook and kitchen ignorance is probably the reason. Lol
Various metals can react with the acids possibly leaving a metallic taste in your finished product.
The second run through that I’m watching now if you ran it through the juicer the champion you would have nothing but drive pull all the rest comes out the bottom it’s a great machine look into one of those
Not to say anything bad but you could save a lot of time with a juicer with mine you run all the stuff through you get nothing but dry top pooping out the front which is no good for nothing but chicken feed and it saves a whole Lotta time energy and watching the stove
Looks like a waste of gas though! Don't get me wrong,Looks great, but alot of Processing!
Anything home canned is a lot of 'processing'. And always much better than buying it from the store. Cheers!
Those were not only skins and seeds .
Everything that comes out of the food mill once the tomatoes have been juiced. Seeds, skins, cores, etc.
@@Wilderstead i pur tree seconds the tomatoes In Hot water and I pull away the skins. I did so for fifty years. Yours are not only skins .
Yup, we do the same when we are canning whole tomatoes. And save the skins to make this tomato paste. All of our tomato 'slop' or 'waste' from processing hundreds of pounds of tomatoes goes into containers, and into the freezer until we have enough to make the tomato paste. As you can see in the title of this video, as well as us explaining what we use in the video, this tomato paste is made out of tomato scraps.