tomato paste
Anthony Brennan
making paste this year and would welcome any suggestions re. the best
varieties. Also I'd appreciate any help re. the process of making paste,
ie; what do you do to get it to thicken?....Regina.
Michael Romagnoli
wrote:
I've been using Viva Italia for a few years now and like it fine.
This year, though, I'm going to try two new ones for me: San Marzano
and Incas.
In the past, I've done Roma, but I think it is a mediocre paste
tomato. I was able to get ahold of seed for Mama Mia 10 years ago,
and I liked the variety, but I've never been able to find a source for
them again.
-Mike
mcew...@my-deja.com
1sts...@worldnet.att.net wrote:
> On Sat, 15 Jan 2000 16:45:17 GMT, abre...@sonic.net
> (Anthony Brennan)wrote:
>
>
> In the past, I've done Roma, but I think it is a mediocre paste
> tomato. I was able to get ahold of seed for Mama Mia 10 years ago,
> and I liked the variety, but I've never been able to find a source
> for them again.
Dear Mike:
Chuck Wyatt's Heirloom Tomatoes carries them. You can find his URL
on this page: www.highboskage.com/garden/seedsmen.html
Cordially,
Eric Walker
High Boskage House
Sent via Deja.com http://www.deja.com/
Before you buy.
Setzler
totally tomatoes has a similar one if not the same called south American Banana. Also
Amish Paste, Grandma Mary, super Marzano, giant Italian Paste, Saulsalito, and Principe
Bourgese, which mostly gets dried.
I make paste by making juice, raw, by running them through a juicer attachment on my
Kitchen Aid, similar to a Squeezo Straino, nuke the pulp for a minute or 3, sent it
through the juicer again, then carefully pour the juice into a piece of nylon curtain
material lining a colander, and let it sit for a few hours and freeze the paste. When
thawed in the microwave you can pour some more of the water off again if you want it even
thicker. No cooking.
susan
Michael Romagnoli wrote:
> On Sat, 15 Jan 2000 16:45:17 GMT, abre...@sonic.net (Anthony Brennan)
> wrote:
>
> >.I'm looking for a recipe for tomato paste. I'd like to plant tomatoes for
> >making paste this year and would welcome any suggestions re. the best
> >varieties. Also I'd appreciate any help re. the process of making paste,
> >ie; what do you do to get it to thicken?....Regina.
>
> I've been using Viva Italia for a few years now and like it fine.
>
> This year, though, I'm going to try two new ones for me: San Marzano
> and Incas.
>
> In the past, I've done Roma, but I think it is a mediocre paste
> tomato. I was able to get ahold of seed for Mama Mia 10 years ago,
> and I liked the variety, but I've never been able to find a source for
> them again.
>
> -Mike
Thom Bradley
freeze them. When it's time to make chili, spaghetti sauce of soups, I
just blanch 'em while still frozen, to pull the skin off. Then through
them in a pot and warm them up and crush them when warm and add them to
the recipe. They keep frozen like that for a year or so.
Thom Bradley
Curtis Brothers
J & A Garden wrote:
> I've heard that an heirloom variety is good - Amish Paste - The Diggers
> Club, Victoria, Australia sell the seeds. www.diggers.com.au .
> aylwen...@ozemail.com.au
>
> Michael Romagnoli <1sts...@worldnet.att.net> wrote in message
> news:3882962f...@netnews.worldnet.att.net...
> > On Sat, 15 Jan 2000 16:45:17 GMT, abre...@sonic.net (Anthony Brennan)
> > wrote:
> >
> > >.I'm looking for a recipe for tomato paste. I'd like to plant tomatoes
> for
> > >making paste this year and would welcome any suggestions re. the best
> > >varieties. Also I'd appreciate any help re. the process of making paste,
> > >ie; what do you do to get it to thicken?....Regina.
> >
> > I've been using Viva Italia for a few years now and like it fine.
> >
> > This year, though, I'm going to try two new ones for me: San Marzano
> > and Incas.
> >
> > In the past, I've done Roma, but I think it is a mediocre paste
> > tomato. I was able to get ahold of seed for Mama Mia 10 years ago,
> > and I liked the variety, but I've never been able to find a source for
> > them again.
> >
> > -Mike
> >
From 'Putting Food By":
Peel, chop, trim tomatoes.
Measure, add 3/4 tsp. salt per pint of tomatoes. (This sounds a touch excessive
to me. I'd go lighter on the salt my first batch.)
Simmer over low heat for 1 hour.
Put through sieve.
Return to stove and simmer over very low heat, stirring occasionally, until
paste holds shape on spoon, about 2 hours.
Pack hot into jars. Leave 1/2 inch headroom. Process in boiling water bath 35
minutes.
Doesn't say what size jars. I's use pints or 8 oz.
--
Pat Brothers
The Powell House
Wake Forest, NC
USDA Zone 7b
J & A Garden
Michael Romagnoli
>> In the past, I've done Roma, but I think it is a mediocre paste
>> tomato. I was able to get ahold of seed for Mama Mia 10 years ago,
>> and I liked the variety, but I've never been able to find a source
>> for them again.
>
>
>Chuck Wyatt's Heirloom Tomatoes carries them. You can find his URL
>on this page: www.highboskage.com/garden/seedsmen.html
>
>
Oh, hey, thanks! My father had me hunting them for him for 3 years
when I did grow them back then (grew a bunch for him as well as
myself). I'll be looking these up! :-)
-Mike
Lokid...@beer.com
Roprecho, a smaller earlier determinate paste tomato in the
intermountain west (US) last season and both were great.
I'm not sure that you want to make tomato paste like the kind in tubes
and small cans, it's time consuming and relatively difficult for the
home canner. It also is more difficult for the home canner to preserve
the flavor that commercial canners can with vacuum boilers. It does,
however put an enormous amount of tomatoes into a small amount of space.
Anyway, I would recommend making puree - And using a Vitorrio Tomato
Strainer. Beg or borrow one and you'll be glad you did. All you have
to do is put the tomatoes into the hopper and out comes the puree, minus
the seeds and peels of the tomatoes. Best then is to freeze it. I also
canned it (it's suggested to pressure can, but I added vinegar and
processed in a boiling water bath). You can do anything with paste and
the frozen still has that fresh tomato taste.
To make a paste, you simply boil puree (tomato pulp without seeds or
skins) until it is very thick and reduced. It is very easy to burn as
it gets thick, so you must keep it on a low flame in a thick kettle
(non-reactive = stainless, enamel), and stir often with a wooden spoon.
An aluminum bottomed stainless pot is great. It should reduce to 1/3 to
1/4 of its original volume or more depending on the original water
content (paste tomatoes are naturally drier). It takes hours. Then you
can freeze or can following standard canning practices.
I've also heard that you can dehydrate a paste, but have never tried
it. You cook down puree till halved in volume then spread it 1/2 inch
thick on dehydrator platters, and process in a similar manner as fruit
leather. It says to score the drying paste to allow better drying
penetration. It then says you can roll the paste into balls and keep
then in jars, but I'm skeptical about this and would probably put it in
the freezer. This is worth trying as it would probably result in better
flavor retention.
I would also recommend simply drying tomatoes as well. Paste varieties
work very well. You simply slice and put in a dehydrator until dry.
The can be rehydrated and added to everything that fresh tomatoes can be
used in. They can also be used dry on pizza, crumbled into salads,
etc. Very easy and wonderfully flavorful. You can sun-dry but it is
difficult in humid areas and hard to keep out insects.
- Remove woof to use E-mail
Ivan Weiss
> To make a paste, you simply boil puree (tomato pulp without seeds or
> skins) until it is very thick and reduced. It is very easy to burn as
> it gets thick, so you must keep it on a low flame in a thick kettle
> (non-reactive = stainless, enamel), and stir often with a wooden spoon.
> An aluminum bottomed stainless pot is great. It should reduce to 1/3 to
> 1/4 of its original volume or more depending on the original water
> content (paste tomatoes are naturally drier). It takes hours. Then you
> can freeze or can following standard canning practices.
Couldn't a large crock pot be useful here, as in making fruit butters?
Ivan Weiss PHILOSOPHY, n. A route of many roads
Vashon WA leading from nowhere to nothing.
-- Ambrose Bierce: "The Devil's Dictionary"
Lokid...@beer.com
paste is just like a fruit butter.
Joseph A. Ames
Freeze the whole tomato, skin and all, until it's frozen solid. Remove from
the freezer, prick the skins with a fork, etc. Then place in a colander and
allow to thaw.
Because of a cell rupture, most of the clear liquid will come off. (You can
save this for soups, etc.). Then run thru' a "Squeezo" type extractor and
you have paste.
Hope this helps
Joe Ames
Visit our "different" food store at -
http://www.amescompany.com/online.htm
Anthony Brennan <abre...@sonic.net> wrote in message
news:abrennan-150...@d199.pm6.sonic.net...
M.K.
Cindy...@aol.com
"J & A Garden" <earthly...@ozemail.com.au> wrote in message
news:UsPg4.5165$3b6....@ozemail.com.au...
> I've heard that an heirloom variety is good - Amish Paste - The Diggers
> Club, Victoria, Australia sell the seeds. www.diggers.com.au .
> aylwen...@ozemail.com.au
>
> Michael Romagnoli <1sts...@worldnet.att.net> wrote in message
> news:3882962f...@netnews.worldnet.att.net...
> > On Sat, 15 Jan 2000 16:45:17 GMT, abre...@sonic.net (Anthony Brennan)
> > wrote:
> >
> > >.I'm looking for a recipe for tomato paste. I'd like to plant tomatoes
> for
> > >making paste this year and would welcome any suggestions re. the best
> > >varieties. Also I'd appreciate any help re. the process of making
paste,
> > >ie; what do you do to get it to thicken?....Regina.
> >
> > I've been using Viva Italia for a few years now and like it fine.
> >
> > This year, though, I'm going to try two new ones for me: San Marzano
> > and Incas.
> >
> > In the past, I've done Roma, but I think it is a mediocre paste
> > tomato. I was able to get ahold of seed for Mama Mia 10 years ago,
> > and I liked the variety, but I've never been able to find a source for
> > them again.
> >
> > -Mike
> >
>
>