Tomato Paste
Prep time
Cook time
Total time
Recipe type: canning
  • 16 lbs. of plum tomatoes, cubed
  • 3 C of sweet bell pepper, chopped
  • 2 bay leaves
  • 2 tbsp salt
  • 3 garlic cloves
  • Bottled lemon juice
  1. Place all the ingredients except the lemon juice into a 6 qt. pot.
  2. Place the pot over medium heat and slowly cook for 1 hour, stirring often.
  3. Remove the bay leaves and press the mixture through a sieve.
  4. Place the mixture back into the pot and cook over medium low heat for 3 hours, stirring often.
  5. Prepare the canning jars and caps according the manufacturer’s directions.
  6. Pour the hot tomato paste into the jars and leave a 1/4 inch headspace.
  7. Add 1/2 tbsp of the lemon juice to each jar and release the air bubbles.
  8. Add more of the tomato mixture if necessary to maintain the correct headspace.
  9. Wipe the rims of the jars and tighten the lids on by hand.
  10. Place in a water bath canner and process for 30 minutes from the point of boiling.
  11. Remove the jars carefully and allow them to cool in a draft free area.
  12. Check the seals and place any jars that did not seal correctly in the refrigerator and use within 2 weeks.
  13. Makes 16 half pints
Nutrition Information
Serving size: 1/2 cup Calories: 48 Fat: 1g Saturated fat: 0g Carbohydrates: 11g Sodium: 455mg Fiber: 2g Protein: 2g
Recipe by Once A Week Cooking at