What is it about going to the basement and seeing beautiful red glowing jars of Roasted Garlic Tomato Paste that I love so much? Is it the fact that I didn’t have to drive to the store to buy some or is it the fact that I did it myself and I know exactly what went into it? My best guess is the second one, knowing what my family is eating is really important to me and being able to do so makes me so happy.
The original recipe comes from thekitchn.com I added in some roasted garlic, because we are a garlic loving family but if that’s not your thing check out the original recipe for plain paste. Let’s do this!
First wash your tomatoes. I leave my skins on but if you want to peel them off it’s the easiest to do it after they come out of the oven. Pre-heat your oven to 350. Slice the tomatoes into quarters & lay them out on 2 parchement lined baking sheets. Cut the tops off the garlic and place on the sheet as well, drizzle everything with olive oil & bake for approx. 30 minutes until tomatoes start to brown & garlic is soft. I like to take 1 bulb of garlic out of the skins & bake on the tray as well as the whole bulb.
Remove the garlic from the skins, it should come out easily with a fork, and toss into your food processor. Add your lemon juice, roasted tomatoes & puree until smooth. If you don’t have a food processor, a blender will also work but I would recommend removing the tomato skins as they don’t get cut up very fine with a blender.
Once your sauce is smooth spread it evenly between your two baking sheets and return to the oven still set at 350. You are going to bake all of the liquid off so make sure you stir it every 30 minutes and once you can combine your reduced sauce to 1 tray and bake another 30 minutes to ensure all the liquid is gone. Exact baking times vary depending on your tomatoes but it has taken me anywhere from 45 minutes to 2+ hours.
Once your sauce has reduced scrape it into pre sterilized 4oz jars leaving 3/4” of head-space. Put on your hot lids and tighten the band finger tight. Put your jars into a hot water bath & boil for 15 minutes. They will store in your pantry for up to a year.
10 pounds Roma Tomatoes
2 tablespoons olive oil
2 teaspoons sea salt
2 tablespoons lemon juice
2 Parchment lined baking sheets
4-ounce jars, for storing
Preheat the oven to 350°F.
Cut tomatoes into quarters. Cut the top off the Garlic bulb. Drizzle with olive oil & bake for 30 minutes until the tomatoes begin to brown.
Remove the garlice from the skin & place in the food processor. Add tomatoes, salt and lemon juice & puree until smooth.
Divide & spread out the sauce onto 2 baking sheets, return to the oven & bake until sauce reduces by half, checking & stirring it every 30 minutes. Another tip is to spin your trays so it reduces evenly.
When the sauce reduces by half combine the 2 sheets into one and bake another 30 minutes or until all the liquid is gone.
Scrape the Roasted Garlic Tomato Paste into 4 oz pre-sterilized jars, leaving 3/4 - inch headspace. Add the hot lids, then put the band on finger tight.
Place in a boiling hot water bath for 15 minutes to process. In 24 hours if the center of the lid stays down you have a good seal. If you have any jars that didn’t seal I use it up right away or I will make sure the top is covered with oil & store the sauce in your fridge for up to 3 weeks, as long as it is covered with oil.
Try it out and let me know how it goes or post it to Instgram and make sure to tag me @armstrong.acres so I can show off your hard work!