This summer, a friend gave me buckets full of San Marzano tomatoes from her organic garden. I was trying to think of what to do with them, and settled on the easiest recipe ever--tomato paste.
This recipe can be done with any amount of tomatoes, and even with canned San Marzanos. You won't believe how easy it is to make your own tomato paste at home.
Many recipes will tell you that boiling the tomatoes for a minute and then shocking them in cold water is the best way to peel a tomato. I found that the freezing method is far superior--much less messy, and the tomatoes' freshness is preserved in case you don't have time to work with them right away.
See how much water the tomatoes are giving off? You don't want that. You're making a paste--the more liquid, the longer it will take.
You could also dump the drained tomatoes in cheesecloth, crush them a bit, and let them hang out in the colander for a few hours. The cheesecloth will make it especially easy to squeeze out the liquid.
If you don't want to waste the tomato water, you could save it for something else. Plenty of recipes out there for tomato water.
Now turn the crock pot on and let the tomatoes cook.
Now you've got nice, fresh, homemade tomato paste on hand for any number of applications! It's the perfect use for late summer tomatoes!
Recipe: Lazy Tomato Paste
1 1/2 quarts San Marzano tomatoes
1 bay leaf
1 tsp. salt
Peel tomatoes using the freezer method.
Squeeze as much liquid out of the tomatoes as possible. Place tomato pulp in a slow cooker, and let cook for several hours until thickened.
Using an immersion blender, blend mixture until smooth. Add bay leaf and salt; continue to cook for 3-4 hours, until thickened.
Let cool slightly; move to storage containers.