From the Garden; Homemade Tomato Paste

tomato pasteIf you saw my Facebook posts over the month of August, then you saw me trying to get rid of the pile of tomatoes our garden gave me. Everything ripened at once and instead of having a nice flow of fruit, I ended up with three to four every other day, and that didn’t include the ones the chipmunks got to.

Out of all the recipes I did this summer, I think the tomato paste was the best. It took a good chunk of the morning to do, but that was because I didn’t have one of the major items to make it – some kind of sieve or food mill.

I followed these instructions:

A few things about this surprised me. First, the small amount the final process produced, and second, how sweet the paste was. Husband used some when he made his spaghetti sauce and it was so good. I’m tempted to buy more tomatoes just to make it.

Another good thing, you can keep the paste in the freezer for up to nine months, so if you do up a batch in October, you can keep it until the following summer, just in time to be replenished with a new season’s crop.


About Darke Conteur
Darke Conteur is a writer at the mercy of her Muse. The author of stories in several genres, she prefers to create within the realms Science Fiction and Dark Fantasy. A pagan at heart, her personal goal it to find her balance within nature; exploring the dark through her stories and the light through her beliefs. When not writing or working with crystals, she enjoys knitting, gardening, cooking and very loud music.

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