An EASY way to make homemade TOMATO PASTE!
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- Опубліковано 27 вер 2024
- Homegrown homemade tomato paste for the freezer! How to make tomato paste from scratch!
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İm my country after blending the pure we put salt and a little bit bicarbonate and dry it in sun. You put it to a sunny place covering it with a very thin see-trough cloth and stir it ones a day till it becomes a thick paste… its healthier and you don’t spend so much electricity. Its also tastes better… has a unique taste that comes from the sun. And you don’t need to store it in the fridge. Cover it with olive oil and enjoy till next season.
Nice, and you country is?
@@MGS.037 Turkey
How does that make it healthier?
Stop talking nonsense. Drying with an oven or using sun doesn't make sun healthier.
@@MGS.037ı think country is Türkiye (Turkey) because my mom doing like that too
Wow I will try this thanks for sharing
Using a dehydrator is so much easier! I just throw the cut tomatoes on the dehydrator until they are just moist/pastey like. Then blend them up with salt or what ever else you want to add. This way makes it so you can still do other things and not worry about burning your tomatoes. Works wonderful.
I was thinking about that. I just finished making a dehydrator full of dried tomatoes and I was thinking that might be a good shortcut.
Brilliant! Much better idea….👍🏻🇨🇦
I use a dehydrator too, but, I roast the tomatoes for an hour first to evaporate a lot of the moisture - i cut them in half lengthways and put them cut size down. Then I let them cool, puree in a blender, and spread the mix on my fruit leather trays. I check every hour or so because the edges dry faster. Some batches I roast whole bulbs of garlic and whole onions with the tomatoes and blend it all together - I use those to make a quick pasta sauce. We call it Lazy Cook’s Paste because there’s nothing else to add except fresh herbs and stock 😊
A dehydrator is not an option when you have 100+ lbs of tomatoes to process per week.
Thanks for the information, I just bought my first dehydrator., I use a lot of tomato paste
One tip I've learned the hard way: As the volume of liquid decreases, lower the temperature to keep it at the same level of simmering! At least, this is true on my electric stove. Actually, I've found this applies to just about any liquid-y thing you're cooking on top of the stove. 😎
I’ve been a chef for ten years but couldn’t put words to that. Thank you.
@@UpandSprout Thank you for confirming my observations - you made my day! 😊
Wow I may have never realized that if you hadn’t shared it. Thanks LC 🍅 👍
Loved that they are frozen into tablespoon balls. I mostly followed the recipe, instead of letting the juice reduce down and lose it I strained it out and now have yummy fresh tomato juice to make bloody marry mix with and the wonderful paste. I saved the best seeds for planting next year. too. It is also an amazing way to use a lot of tomatoes at the end of the growing season.
While I have no access to paste tomatoes, I thoroughly enjoyed your video. You have a very clear way of explaining your method and the results looked wonderful! Thank you for posting this.
Roma tomatoes are paste tomatoes.
@@markellis9967 sorry, I wasn't very clear. I meant "access to home grown paste or roma tomatoes." The ones in the grocery stores are hard as a rock. Buying in bulk at farmers' markets where I live is cost prohibitive for making tomato paste. Honestly, I probably couldn't tell the difference between canned and freshly homemade. I just really like the creative process of cooking.
For everyone asking about canning the paste.... My Ball canning book says to water bath can 1/2 pints for 40 min. You need to add lemon juice or citric acid if canning. Per 12LBS of tomatoes, add 1/4 cup bottled lemon juice or 1 tsp citric acid
That was really smart to freeze them into “blobs”! I just saved a very large banquet pan full of tomato slices from getting dumped out and was looking for a method to preserve them. Thanks a ton!
You can speed up the cooking by freezing those tomatoes as they ripen and when you are ready to make paste or sauce the pink'ish clean liquid will be in the bag when defrosted. Not much squeezing will be needed. Be sure to set the frozen bags in a cooler and expect condensation to build around the outside of what ever you use to defrost the tomato bags in. Place in the tub or large sink till defrosted which can take 1 to 3 days depending on the size of the batch frozen. This was a game changer for me years ago. I will never not freeze my sauce tomatoes again and be in a hurry to can or make paste in the heat of the summer.
Cindy, thanks for posting this. I stumbled across this method several years ago and actually had to add juice back into my sauce as it was too dry!
Brilliant idea! Sure is way way easier than the way my dad taught me. You have converted me. Thank you so much.
Plus, the clear(ish) liquid has a wonderful tomato flavour, so worth keeping.
This is GREAT!
We were making sauce our first year. We ended up with a bunch of skin and seed solids that didn’t go into our sauce. We took all that pulpy stuff and loaded it into our dehydrator with some basil leaves and dehydrated it until crispy. Then we ground that into a fine powder.
This powder we use to thicken soups and sauces as well as adding it into a bit of water for tomato paste. The powder is shelf stable and sits in a jar in the cabinet like any other spice.
I will have to try this method though as it seems to probably add much more flavor from a “roasted” tomato.
This is GREAT! Thank you!
Excellent instructional video!
Straight to the point, covering all important details.
I never would have thought of drying it out in the oven, it probably gives a richer taste than a dehydrator.
I tried making tomato paste one time. I don't remember how many pounds of tomatoes I started with to get, maybe, a cup of paste, after hours of work. I didn't know you could leave the skins on, so I blanched, peeled, and seeded all of the tomatoes. In the end, I thought it tasted pretty much the same as the store bought kind. However, freezing it in portions is a great idea! Now, I buy the giant sized cans at the international market, portion it out and freeze it. So convenient! And there is no extra half can to sit in the refrigerator and get crusty and moldy.
In my country it's nearly impossible to find tomato paste or sauce without added sugar. So... for health reasons, making your own tomato paste is a great idea.
Most tomato pas te come from some big factory nowadays and are mixed with thikening agent, colorants and sugar for extra profit, it's pretty bad..
@@loulouki The kind I get at the international market is imported from Italy and doesn't have anything in it besides tomatoes, maybe some salt but I don't think so. I'm certain there is no sugar or chemicals.
I like to can mine in 4oz jars. Just about the right size for us, no potential for freezer burn, and doesn't take up any precious freezer space. I need another freezer, lol. As someone else mentioned, it really does help to strain off or ladle off the excess liquid that is initially released, to make the time go a lot faster. I can that as well. Nothing goes to waste. Your tomato paste looked really good. Thanks for sharing.
I like all that flavor from the liquid to stay in the paste 👍🏻
my grandmother cooked the tomatoes down until she could roll the pulp into a ball. Then she put them on a screen to sun dry. then she hung them in the basement in a bag. when she made pasta, she would just mix some of the tomato balls with water.
Screen shot your reply...
I'm saving it to my...
GOTTA TRY THIS folder.
I'm 64, old south family, and never heard any of my grandparents or my mother talking about doing that.
THANKS for that reply.
Definitely going to try it.
I'm thinking cheese cloth for the "bag".
@@_rob_. my sister tried it, and she spent many hours and a lot of tomatoes and ended up with enough to make one dinner. But that was why they had summer kitchens. My grandmother did. They cooked billions of tomatoes every day all summer long.
She swiched to Contadina as soon as it was invented
I’ve never done this with my tomatoes before. Thank you so much for sharing the process! 😊
mate you are a freaking legend, that's actually 2 recipes in one, instead of using an enamel pan and backing it that would make a great pasta sauce
Thank you, you explained everything perfectly and the visualization was great and instructive !
Great upload ~ THANK YOU! Making this now, and I have four glass 9x13 or so (various sizes) baking dishes on two oven racks going with a timer on... after 30 years of canning... I can finally make my own good tomato paste!!! 😍
To safely blend hot liquids in a blender - fill the blender only about 2/3 full. Remove the center of the blender lid and place the lid on top of the blender. Put a heavy dishtowel over the hole in the lid and hold it down around the edge of the lid while you turn the blender on.
Leaving the hole in the lid open allows air to escape without exploding, and the towel holds in any splatters that might come up. But I find letting air out keeps splatters to a minimum.
This was awesome!!! I love making as much home made “anything” as I can.
Lots of fantastic info here! Last year, I froze my paste, but perhaps I'll try freezing in spheres this year! Since the gel, which holds the seeds, contains vast amounts of that delicious tomato flavor, I'd probably not get rid of it, and just spend longer letting things cook down.
These are the recipes that I absolutely love. I bet the slow cook and roast, helps enhance the end result flavour. 😋 I’m sure there are shorter versions, but I bet they don’t have that desired flavour. 😉. I’ll definitely give this a go. Thank you ☺️
You nailed it! It’s so delicious!
I have found that if I can my tomatoes for chili or soup and then add tomatoes that I have dehydrated or freeze-dried and with it all together in my ninja I get nice thick sauce like I would if I was using tomato paste
Thank you. This is worth the time. I know how I grew the tomatoes. So many details. Can't go wrong. I've subscribed.
This was an AWESOME video! Make more, you’re a natural 🥰
Aww shucks, thanks!
Exactly what I was looking for. Sooo many tomatoes this year. Thank you!
This is SO amazing and satisfying to watch the richness of a homemade paste like wow
Def trying this out. Thank u for the recipe & the precious tips
Thanks for sharing. I also loved @acrehomestead beckys way of just using dried tomato to thicken up stuff wkth tomato flavor just like the tomato paste .
Great recipe/Technique, thank you for sharing.
This is seriously such a helpful video! Thank you, Crystal!!!
Thank you , very good video ! , I read someone said to freeze tomatoes before, makes the process easier , but I prefer your way , tomatoes especially, loose to much flavors after being frozen even a short time .
Good job!!
Thanks! And I agree!
@@wholefedhomestead This will be the first time for me to make tomato paste, so I think I will stick with your receipt.
This looks amazing!
perfect video no obnoxious music and / or endless chatter thank you so much do you ever can the paste?
Thanks! I don’t can this recipe, no… it’s not a safe canning recipe. 👍🏻
Good choice using Roma tomatoes !! those are my favorite as well ! they taste better than any other tomatoes kind for some reason. Perfect amount of sweetness and flavor and minimal bad acidity !! I use roma tomatoes for everything have never went back to the other kind !
Those were some beautiful organic tomatoes.
Finally i found a well-explained tomato paste tutorial! I love italian dish (pasta, pizza, lasagna, etc) but tomato paste or tomato puree in here lil bit pricey. Yes we have instant bolognese sauce in here with better price but the taste isn’t satisfy my tastebud 😂 will try this tutorial soon!
I have a friend that freezes her tomatoes raw untill the weather cools down, then pulls them out and cooks them down on the wood stove- we live in the southern midwest and there's no way I'm heating the house up all day in the humid summer with the oven 😅
Wow, so simple! Thanks so much for sharing.
I tried doing my paste last year using my dehydrator, and it just burnt the heck out of the whole test batch even at what I thought was a low setting. I may try again with a different setup after we get tomatoes later this year, but your method looks excellent.
THat's awesome thank!
Beautiful!
So easy!! Looks like you can do the paste and sauce at the same time
This is such a great idea! Thanks for sharing!
Best recipe ever! Thank you!
You are so welcome!
My dehydrator is to small for all the tomatoes I have, so i do mine in the oven using parchment paper the lowest my oven goes is 150 so watch it i sprinkle seasoning pepper basil onion powder i have used parmasan cheese sprinkle this on top spray little olive oil little i like my tomatoes a little firmer they will harden up as they dry. YUMMERS
Found your channel via Instagram! Great video! I hadn’t thought of doing it like that before, looks great!
So informative and exactly what I needed to get started this year.
For those of us who do not have a dehydrator, and no intention of ever getting one…this is great! Thanks!
Not in my budget.
@@lightgiver7311 it's $100 man. but a freeze dryer is more worth it
It would take forever anyway!
Exactly 💯
Thank you for sharing
What a great idea. If I end with tomatoes after all my other tomato ideas, I will try this.
Have you ever tried the initial cooking in a slow cooker? Just wondering if it would work like when I make apple butter.
I haven’t for this, no
I have made tomato ketchupin a slow cooker, you could easily do this too. It did take overnight with the lid off.
I've cooked down homemade catsup in a crockpot. Worked great!
I've done mine in the crockpot. Just stir it every so often and I leave the lid open a bit by keeping a wooden spoon in the crockpot.
Interesting, how long do it take by slow cooker?
This is perfect! Thank you!!
What a great idea! Thanks for sharing! ❤❤
This is a great video Please keep up the great work
Thank you! Will do!
I got a whole 2 tomatoes this yr...yup. :/ They were San Marzano paste tomatoes. I usually can only find Roma paste tomatoes. Holy cow, what a difference. The San Marzano had that intense paste flavor I hadn't tasted since I was a kid. I stopped using paste like 30yrs ago because it was expensive, then didn't make my own sauce anymore. 1-2 ppl, decent jar sauces out there so... If I ever get more than 2 tomatoes, I'll make sauce again.
This looks awesome. Hopefully I will have enough paste tomatoes this season to give it a go!
Holy crap, that is my moms lasagna pan. I always thought is was an old refrigerator evaporator pan that was repurposed. I never saw another one. LOL
Wonderful video. Thanks for sharing! I would prefer to use flat end wooden spatulas for all that scratchy work and metal taste. I will try your recipe.
This is such a well done video! Thank you
i can save you a lot of time/energy and also usable for any variety of tomato.
1: grind your dehydrated tomatoes into a powder.
2; grind up your fresh tomatoes.
3: cook your fresh toma sauce to reduce moister while adding toma powder.
powder rehydration will take about 30mins. add more if you need a thicker paste.
no oven needed. but dehydrated toma is.
TIP: ground eggplant is a great thickener too if you have a surplus
You won’t get the same rich flavor that this has.
That was a very well made tutorial. Thanks.
I appreciate that, thanks!
Great video! Has anyone tried canning the tomato paste for pantry storage?
My ball canning book says to water bath for 40 min( for 1/2 pint) make sure to add citric acid or bottled lemon juice if canning, per 12LBS of tomatoes add 1/4 cup bottled lemon juice or 1 tsp citric acid
Dehydrater is also good to remove extra liquid.
Amazing 🙏🏼🙏🏼🙏🏼
Excellent tutorial! Thank you.
Thank you for sharing you method I will surely try it thanks again🤩🙏🏿🙏🏿❤️
Love it!!! Thank you so much for sharing your recipe ♥️ really love it 😍
Doing this today 9/18/2024. thanbks
Thank you so much for sharing this!
You bet!
Nice job it looks great
Thanks!
Love it!!! Definitely making some
im definitely subbing to this channel because of this video. thank you
So I know cherry tomatoes won’t yield much, but I’m going to have quite a few cherry tomatoes soon once they turn red. I don’t like tomatoes but I like tomato paste etc for recipes. I’m thinking if I use all my cherry tomatoes and maybe throw in a few store bought tomatoes, that I can try and make this so they don’t just go to waste. (I was given the tomato plant so I just decided to plant it haha)
BRILLIANT!!!
This is a super content for 👍👍thanks for sharing this with us, I love this method too,well done ❤
Looks great tho. Good job hun.
Sweet
Great video and great explanation! I'm going to share this with my garden group.
Awesome! Thank you!
Thank you for sharing. Great content! 🥂💐
When your tomatoes release all that juice take a strainer and push down into your tomatoes and scope out the juice. I canned the juice for other recipes. Also you can can the tomato paste.
This is not a safe testing canning recipe. And I prefer to leave the juice and cook it down- lotta flavor in there.
Can only agree on not blending hot stuff. I once blended hot tomatoes for a soup and ended up with nasty burns on both my arms. Luckily nothing really serious but it was painful!
I also learned that one the hard way 😬😬
🍀great video - easy to watch and easy to follow 👏
cool. I would say after the first cook on the stove it looked like a good tomato sauce. Which is good as well.
love it
Excellent
Thank you so much for this video!
Glad it was helpful!
Almost allllll my tomatoes get turned into paste. They aren't paste tomatoes, they are early girls this year. I took the skins off the last batch (and dried the skins for powder) because i thought skins make it bitter... But it got bitter anyway. Fortunately, and amazingly , baking soda fixed it. What made it bitter, the seeds? Even though i had to use baking soda, it's still wayyyyy better paste than corporate canned paste any day!
Not the skins or seeds… I think that happens if you overcook/slightly burn it.
amazing thank you for sharing greetings from yucatan mexico
By the way, you can speed up the process by adding a fair amount of sun dried tomatoes to the fresh tomatoes.
Great video ,i wonder if you could reduce it in a slow cooker ,instead of the oven for hours?
I think that might be too hot and tend to burn it… but I haven’t tried it.
Great video - Thanks for sharing
Great video! Thanks for sharing.
Thank you for the recipe. You shouldn't use metal utensils in an enamel pan/pot though.
I make pucks of garlic like this too
This is great! Thanks!
looks great but that sure is a long process, i think i’m just going to buy one 😂 after watching the whole process but i think it’s going to be worth it if u have plenty of tomato and don’t want them to go bad and last for a longer period of time
Great job. Thank you
Nice, thanks for the recipe
Im guessing the spatula is RADA? It looks a lot like mine. Its awesome. Thanks for sharing this! 😊
Yes!! Looove Rada!!
@@wholefedhomestead you have very good taste! Thats the best spatula for sure. Our church has sold it as a fundraiser for decades. I cant cook without it. My favorite is the tomato slicer. Especially on over ripe stuff. Absolute dream! Have a blessed weekend. 😊🙏🏻
You are bad ass very good job