For the upcoming recipe (Enchilada Stack), I needed enchilada sauce. And for enchilada sauce, I needed tomato paste. So, tomato paste I made.
Lesson learned: use Roma or plum tomatoes. They contain less water than, say, a beefsteak or vine tomato (which is what I used), so the cooking process is faster. I had to simmer my tomato sauce all.day.long before it thickened to a paste. Oh, who am I kidding? I had to put it in the fridge at the end of the day and continue simmering it the next day before it reached consistency. You are more than welcome to simmer your tomato sauce for days, too, but I’d recommend just using the proper tomato variety.
7 pounds meaty tomatoes, such as plum or Roma
1/2 cup celery, chopped
1 cup carrots, chopped
1 cup onions, chopped
2 tablespoons basil, chopped (or 1 tablespoon dried basil)
1/2 teaspoon rosemary, chopped (or 1/4 teaspoon dried rosemary)
2 teaspoons salt
1/2 teaspoons cinnamon
6 whole cloves
2 cloves garlic, chopped
Realize that you are not successfully removing all the liquid, and so employ the help of your husband. He will proceed to pulverize the solids in the blender, then use the sieve to press the liquid out of the pulp (beer at his side).