Good recipe for tomato paste?

i think you're sposed to mix the canned tomato paste with other ingredients b/f it goes on the pizza. try adding it to a pan full of cooking garlic and fresh tomatoes.

I always cook it with the rest of the sauce, but it's always has a metallic taste. I want to do the paste myself.

Ingredients: 8 quarts peeled, chopped and cored tomatoes 1 1/2 cup chopped sweet red peppers 2 bay leaves 1 tablespoon salt 1 clove garlic, optional Directions: Combine first four ingredients and cook slowly one hour. Press through a fine sieve. Add garlic if desired. Continue cooking slowly until thick enough to round up on a spoon, about 2 1/2 hours. Stir frequently to prevent sticking. Remove garlic and while still hot, pour into hot Ball jars, leaving 1/4 inch head space. Adjust caps. Process 1/2 pint jars for 45 minutes in boiling water bath. This recipe for Tomato Paste serves/makes 9 half-pints

whoops. accidently hit respond. this was from http://www.cdkitchen.com/recipes/recs/55/TomatoPaste67750.shtml. also, there's a sauce recipe from yesterday's new york times: http://www.nytimes.com/2007/02/21/dining/211srex.html?em&ex;=1172379600&en;=959a37aa298b400d&ei;=5087%0A, and an explanation in an article for how we've come to use tomato paste in recipes: http://www.nytimes.com/2007/02/21/dining/21sauce.html?em&ex;=1172379600&en;=49ed4447136bd8c0&ei;=5087%0A.

i use tomato paste all of the time, because sometimes it is impossible to get fresh tomatoes here. the metallic can taste is awful but can be countered a little by adding a spash of vinegar. i think it tastes better, but maybe you'll think that's just causing another bad taste in your sauces...

Thanks a lot! I will try it out.

This makes about 9 cups.

32 cups peeled chopped tomatoes. Put the tomato in boiling water for between 5–10 seconds. Place directly into ice water. Make thin slice around diameter of tomato, this should allow for easy peeling.

Combine all the diced tomatoes, ½ cup diced peppers, ½ cup diced Jalapeño’s, 2 bay leaves, 1 tsp salt and 1 tbsp pepper, and 1 clove chopped garlic into a stock pot. Cook on a low heat for an hour, uncovered.

. Remove bay leaf. Press the mixture through a strainer/sieve back into the pot.

Add second bay leaf. Continue to cook mixture uncovered on low heat for about 2–3 hours, stirring often to prevent burning. When it’s thick enough, it should mound on a spoon and have no runny consistency.

Remove bay leaf. Measure out into sealable containers/jars at about 2 cups per jar.

Basil, oregeno, garlic, and fennel.