tomato paste
Michael Romagnoli
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
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
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
> >
>
>