In summer we often have an abundance of fresh straight from the vine juicy nutrient rich tomatoes. It’s very easy to cook some down into sauce. Later the sauce can be used to make your own ketchup, piazza sauce, red-eye gravy, or added to soup or dressings plus other uses to many to mention all.
Simple Tomato Paste
- Unrefined Sea Salt 1/4 teaspoon per lb
Cook tomatoes on low heat a few minutes with a bit of water. Usually 3-5 minutes is long enough to soften. Place in food mill, or a cone colander with paddle, to separate seeds and skins. Return juice to pan and add salt. Cook gently down to your desired thickness. Cool, freeze up to 6 months, or refrigerate and use by 3 months. google – k2 unlimited content