Canning Tomato Paste Recipe

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Servings: 1


Cost per recipe $1.22 view details
  • 8 quart minced peeled, cored tomatoes (abt 48 large tomatoes)
  • 1 1/2 c. minced sweet red peppers - (abt 3)
  • 2 x bay leaves
  • 1 Tbsp. salt
  • 1 x garlic clove peeled-if you like


  1. Organize and prepare ingredients, equipment, and work area. In a large preserving kettle, cook tomatoes, peppers, bay leaves, and salt for 1 hour over medium heat, stirring occasionally.
  2. Press through a fine sieve and return to kettle. Throw away seeds and bay leaves. Add in garlic, if using, and continue to cook over medium to medium-low heat, stirring frequently, till tomato mix is thick sufficient to mound on a spoon, about 2 1/2 hrs. Remove garlic.
  3. Pour warm paste into warm half-pint jars to within 1/4-inch of tops. Run a slim, non metal tool down along the insides of jars to release any air bubbles. Add in additional paste, if necessary, to within 1/4-inch of tops.
  4. Wipe tops and threads of jars with damp clean cloth. Put on lids and screw bands as manufacturer directs. Process in a boiling water bath 45 min.
  5. This recipe yields about 9 half-pint jars.
  6. Yield: 9 half-pints


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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 203g
Calories 41  
Calories from Fat 3 7%
Total Fat 0.32g 0%
Saturated Fat 0.11g 0%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 6982mg 291%
Potassium 333mg 10%
Total Carbs 9.37g 2%
Dietary Fiber 3.2g 11%
Sugars 4.42g 3%
Protein 1.74g 3%
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