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Canned Tomato Paste
Boil 1/2 bushel tomatoes until medium soft, then process through a Fabio Leonardi tomato mill. You will need all the basic equipment, in addition to a fine sieve. In a large preserving kettle, cook tomatoes, peppers, bay leaves, and salt for 1 hour over medium heat, stirring occasionally. Press through a fine sieve and return to kettle. Discard seeds and bay leaves. Add garlic, if used, and continue to cook over medium to medium low heat, stirring frequently, until tomato mixture is thick enough to mound on a spoon (about 2-1/2 hours). Remove garlic. Pour hot paste into hot 1/2 pint jars to within 1/4 inch of tops.
Ingredients
8 qt peeled, cored, chopped tomatoes
1 tbsp Salt
1 1/2 c Chopped sweet red peppers
1 Garlic clove; peeled
2 Bay leaves
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