Making Tomato Paste

TOMATO PASTE

Procedure:          

1.  Choose matured ripe and fresh tomatoes.

2.  Blanch the tomatoes for 2 minutes, then dip in cold water to remove the outer    skin.
           
3.  Slice the pulp lengthwise to remove the seeds then boil for 10-15 minutes stirring constantly.
                          
4.  Strain the mixture through a coarse strainer.
                        
 5.  Place the mixture in a container and boil in slow fire for 15 minutes.
                
6.  For every kilo of the pulp mixture, add 1 tsp. salt.
   

7.  Cook until desired consistency is reached.
 
8.   Transfer to sterilized bottles and boil uncovered for 45 minutes. The water level of the container must be 2/3 full so as to avoid spilling into the bottles.
                 
9. Close the bottles tightly and boil again for 35 minute. Cool and store in a dry place.    

Source:        
Food and Technology Research and Development  Program 

ITDI, DOST, Bicutan, Taguig, Metro Manila 

Descriptors:   Food preservation; Food processing;                       

Sauce;Tomato paste

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