Last year most of our tomatoes got hit by the physilid bug which was hugely disappointing. This year we have grown extra, mostly self seeded (unaffected by the bug). I am determined to go a year not having to purchase tomato products, so…with a large pot of sauce cooking on the stove I have been busy freezing paste and pulp.
Fresh tomato paste: This tomato paste was made by just throwing all spare tomatoes into a large pot and cooking just in their own liquid till pulpy, pushing through a sieve (discard what won’t go through), returning sieved fruit to pot and simmering till well reduced and a paste consistency. I freeze in ice cube trays then bag up when frozen.
A recipe I have for a spicier, richer paste using the same method is:
5.5 kg tomatoes
3 red peppers, seeds removed and chopped
1 onion, peeled and chopped
2 bay leaves
3 tablespoons fresh basil, chopped
3 – 4 sprigs oregano
1 – 2 tablespoons honey
1 tablespoon salt
3 – 4 cloves garlic
Frozen pulped tomatoes: Just tomatoes put through the whiz with a little salt, bagged and frozen. These are already frozen so frosty bags don’t make for great photos 🙂