If you know how to make tomato paste at home in an omelet is a very different beast than purchasing it from the shop, and it also results in a product that is significantly tastier than the commercial variety. In the end, you will have enough tomato paste to utilize in a variety of different recipes, but the process takes about a day to complete (though, thankfully, much of the effort may be done without your direct participation). Making something from scratch is never a waste of time, in my view; in fact, it almost always pays off. Tomato paste is a pantry staple for most of us, and it is typically purchased in either small tin cans or (more pricy and difficult to find) imported tubes for easy dispensing. 
The versions sold in grocery stores are typically nothing exceptional; rather, they are basically containers of thick, silky tomato concentrate. When you make it yourself, you get to choose which tomatoes to use, and as a result, the taste of the tomato concentrate that you end up with is completely up to you. The flavor of the finished product is heartier and more powerful than that of a product with the same name that is available in stores since it was cooked over low heat for a significant amount of time. One thing that you need to keep in mind is that although any kind of tomato may be used to produce a paste, the amount of paste that you get out of it will change depending on the kind of tomato that you use to make it. This is something that you need to keep in mind. The end product only filled three tiny jars when I made it with heritage slicing tomatoes, but when I used meaty paste tomatoes, I obtained almost twice as much as that amount. It is highly recommended that you use meaty paste tomatoes. Therefore, bear this in mind before you start digging through those treasured artifacts, and do not get distracted by the excitement. If you want to skip the step of canning this tomato paste and take the easy way out, put the finished paste into ice cube trays, freeze it, and then bag and label the frozen cubes after they have been frozen. The instructions for canning this tomato paste in boiling water are included in the recipe that is presented in the following paragraphs. Whenever you only need a small amount of tomato paste, remove a tomato paste cube from the container and use that. When stored in the freezer, these cubes have a shelf life of up to nine months. In all of the conventional uses, such as stews, soups, and chili, tomato paste that has been manufactured at home provides outstanding results. Homemade tomato paste also tastes better. 
The prolonged time spent roasting in the oven, on the other hand, produces a flavor that is strongly tomato taste. This flavor makes it fantastic when scraped over toasted baguette rounds, then topped with fresh ricotta cheese, or when spread over an omelet that contains spinach. The following is a list of the questions that are asked the most frequently regarding this recipe: "Can I use lemon juice instead of citric acid? As well as is it really worth it? To begin, the answer to your question is yes, you can use lemon juice; however, you must use the bottled kind of lemon juice because it has been pasteurized and has a more constant level of acidity than freshly squeezed lemon juice. For this quantity of tomatoes, the Center for Home Preservation suggests using 2 teaspoons of bottled lemon juice instead of fresh lemon juice. Second, to answer your question, the answer is yes, it is undoubtedly worthy due to the fact that it is wonderful. This is the solution to your question. I've never spread tomato paste from a jar onto buttered bread or mixed it with yogurt, but that's exactly how I want to enjoy the tomato paste I make myself this summer. If you make your own tomato paste and stock up on tomatoes while they are on sale this summer, you can use it to make delicious soups and stews all through the colder months of the year. 10 kilograms of tomatoes (See Recipe Note), 2 tablespoons olive oil, 2 teaspoons sea salt, and 1/2 milligram of citric acid, or two tablespoons of lemon juice from the bottle. Put two racks inside the oven so that they may be divided into thirds, then turn the temperature up to 350 degrees. Cut the tomatoes into quarters. Put the olive oil in a big pot and warm it up over medium-high heat until it begins to shimmer. After adding the tomatoes, continue cooking them until they are soft and the peels begin to separate from the meat of the tomato. Run the warm tomatoes through a chinois, food mill, or any device that functions in a similar manner. This will allow you to remove the seeds and skins from the tomatoes without damaging the pulp. 
Mix the pulp with the sea salt and either citric acid or lemon juice in a large mixing dish. It is best to compost or throw away the seeds and skins of the fruit. It is important to ensure that the tomato pulp is spread out evenly on two large baking sheets that have rims. You could also use a large roasting pan, but the process of reducing it to a more manageable size using that method will take substantially more time. The baking sheets should be placed in the oven. Check on the tomatoes every half an hour, stirring the paste while also rearranging the baking sheets to ensure that they reduce in size in a uniform manner. After some time has passed, the paste will begin to thin out to the point that it will no longer completely cover the baking pan. Continue baking after combining the contents of the two baking sheets onto a single sheet in this stage. After three to four hours, the paste is finished when it is brick-colored, glossy, and has been reduced by more than half. Precise baking periods will be determined by the moisture content of your tomatoes. At this time, the paste shouldn't be separating with any trace amounts of water or moisture left over from earlier. The resulting paste should be divided among jars with a capacity of 4 ounces, with a headspace of 3/4 inches. After applying the lids and rings, the jars were placed in a bath of boiling water for 15 minutes. Store for up to one year in a location that is cold and dark. After opening, refrigerate for up to 1 week. You don't have to prepare the paste if you don't want to; you can just store it in the refrigerator or freezer instead. 
After the cooking process for the paste has been completed, scrape it into jars with a capacity of either half or quarter of a pint. After a layer of olive oil has been poured over the top of each jar, the jars should be placed in either the freezer or the refrigerator to be stored. It is possible to store it in the refrigerator for up to four weeks if you ensure that it is always properly covered with olive oil and that you never use anything other than the cleanest spoon possible to remove it from the jar. If you follow these steps, you should be able to keep it fresh for the full period of time. When frozen, it can be stored for up to nine months without going bad. Paste tomatoes, such as Roma and San Marzano kinds, should be used if you want to get the most out of your produce. It is also possible to utilize tomatoes of an heirloom type, provided that they are juicy and have a robust flavor; however, the yield will be reduced.
