HOMEMADE SPICY TOMATO PASTE

Paste: 32 cups peeled chopped tomatoes (suggest Roma tomatoes) 1/2 cup diced red peppers (sweet) 1/2 cup diced jalapeño 2 bay leaves 1 tablespoon salt 1 tablespoon black pepper 1 clove garlic This makes about 9 cups.

Peeling tomatoes tip: Suggest put the tomato in boiling water for between 5-10 seconds. Place directly into ice water. Make thin slice around diameter of tomato, this should allow for easy peeling.

1. Combine all the diced tomatoes, peppers, Jalapeño’s, bay leaves, salt and pepper, and chopped garlic into a stock pot. Add 1 bay leave. Cook on a low heat for an hour, uncovered.

2. Remove bay leaf. Press the mixture through a strainer/sieve back into the pot.

3. Add second bay leaf. Continue to cook mixture uncovered on low heat for about 2-3 hours, stirring often to prevent burning. When it’s thick enough, it should mound on a spoon and have no runny consistency.

4. Remove bay leaf. Measure out into sealable containers/jars at about 2 cups per jar.

5. If you are canning/preserving, feel free to utilize the “boiling water bath method”.

Cooks Note: 45 minutes in boiling water bath, 20 minutes at 10lbs psi in a pressure canner.

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