Tomato Paste

Let's Cook

1. Step 1.

   Combine in a large pot: 10 pounds plum or Roma tomatoes (or any paste tomato), washed and sliced; 1 large celery rib with some leaves, chopped; 1 onion, chopped; 1 tablespoon salt; 1 garlic clove, chopped; ¾ teaspoon black peppercorns

2. Step 2.

   Bring to a simmer and cook gently until the tomatoes are very soft, stirring frequently. Put the mixture through a food mill and discard the skins and whole spices. Return the mixture to the pot and simmer, stirring frequently, until the pulp is thick and reduced by about half, several hours.

3. Step 3.

   Divide the paste between 2 large rimmed baking sheets and spread evenly. Make short cuts into the paste to let air penetrate. Place the paste in a 200°F oven until it is so dry that it retains its shape, 3 to 4 hours.

4. Step 4.

   Pack it into sterilized jars or ice cube trays or a combination. Freeze the ice cube trays, then store the cubes of tomato paste in a zip-top bag in the freezer. For jarred tomato paste, pour olive oil over the top of the tomato paste to cover it, then secure the jars with lids. Store in the refrigerator for up to 2 months. Alternatively, transfer the paste to zip-top bags and press the paste so it is in a thin, even layer. Freeze the bags flat. When needed, simply break off a piece of tomato paste.