Comments on: tomatoes + fresh homemade tomato paste

By: The 5 Min Meal Planner

The 5 Min Meal Planner — Thu, 04 Nov 2010 17:07:59 +0000

Sounds delicious and at least this way you know exactly what’s going into your tomato paste, and perhaps more importantly, what isn’t.

Definitely worth a try. Thanks.

CAUTION: I’d be careful putting glass jars in a freezer. In fact I wouldn’t recommend it at all. Glass freezes and cools unevenly and because it’s very brittle it may crack, break or even splinter!

I really think Ziploc bags or any other sealable plastic storage container would be a better option here.

By: Dana

Dana — Mon, 11 Oct 2010 19:16:29 +0000

Have you ever tried to can this recipe?

By: Dana

Dana — Sun, 19 Sep 2010 22:40:35 +0000

Do you freeze with the oil, or without????

By: Kathreen

Kathreen — Sun, 08 Aug 2010 04:53:23 +0000

if you want a smooth paste without skins and seeds then you can sieve them out. However it not a chunky paste as such – just textured.

By: J B W

J B W — Fri, 06 Aug 2010 22:03:06 +0000

Is this Paste chunky? Is there a way to make it smooth? Do you make ketchup?

Thanks

By: Ken

Ken — Wed, 04 Aug 2010 19:43:26 +0000

what do you do with the skins and seeds?

By: Dot

Dot — Wed, 17 Mar 2010 13:41:37 +0000

This sounds sooo good! A whole lot better than those little skinny cans of tomato paste. I’ll be linking at Foodwhirl.com.

By: Allison

Allison — Sat, 13 Mar 2010 09:03:40 +0000

You make it look so easy (and delicious). must. try. it.

By: Melissa W

Melissa W — Fri, 12 Mar 2010 05:14:50 +0000

Looks lovely! I always end up with a tomato glut at the end of season but there is only so much tomato sauce I can make before I get sick of it. Customised tomato pastes could be the way to go.