See how simple tomato paste is prepared to keep in the freezer for later use. Preparing tomato paste do you feel like challenging yourself by freezing your own Tomato paste? In addition to that, we have an uncomplicated recipe for you to follow if you want to make it at home. Learning how to create homemade tomato paste is the perfect thing to do in this situation since you have a surplus of tomatoes from your garden and need a creative approach to deal with them. In order to successfully complete this dish, you will just need tomatoes, salt, and garlic. Make use of it as a flavoring component in a range of various recipes, such as sauces and soups. You may do this in a variety of different ways. If you have a green thumb, I'm sure you're familiar with a common issue, which is when your garden all of a sudden becomes overrun with an excessive amount of tomatoes. If you don't have a green thumb, you may not be familiar with this issue. There are an infinite number of applications for tomatoes, which makes it possible to use up a surplus of them. You can use them to make salsa or spaghetti sauce, or you can freeze them for use at a later time if you want to use them for something else. The possibilities are practically endless. 
Due to the ease with which it may be accomplished, one of my go-to strategies for preserving all of my tomatoes is to make homemade tomato paste. Since tomato paste made at home is far superior to that purchased from a store, it is in your best interest to acquire the skills necessary to prepare it yourself. A pantry staple that you may use throughout the year can be made with as few as three simple ingredients and a small amount of your time if you follow the instructions in this article. Simply reducing their size and cooking them with some salt and garlic will be enough to turn these tomatoes, which were just a moment before crisp and juicy, into a flavorful paste that is viscous and can be utilized in a broad variety of recipes. Tomato paste is a culinary essential that can be used to make tomato sauces for pasta or the ideal pizza that is layered with a variety of fresh flavors. Both of these dishes can be made by layering fresh ingredients on top of tomato paste. Tomato paste is an ingredient that can be used to make any of these recipes. The nicest thing is that you can split it out into cubes, freeze them, and then thaw them whenever you need them. This feature makes it really convenient. This recipe is a success because it does not generate any waste. When preparing homemade tomato paste, it's important to use tomatoes that haven't been sitting around for too long. Because the tomatoes are typically cooked immediately within the can, utilizing canned tomatoes is not an option that I advocate. 
Because of this, the flavor of your tomato paste will be more processed and less fresh than usual. Because Roma and plum tomatoes have fewer seeds than other varieties of tomatoes, they make an excellent choice for making tomato paste. Roma and plum tomatoes have an elongated shape. Tomatoes are used in this dish without having the skins removed or the seeds removed. They are simply halved and then thrown into a pot of boiling water. You want to make sure that the tomatoes you use are nice and weighty for their size, that the color is vibrant, and that there are no bruises or rotten patches on them. In general, a lighter tomato will have less flavor. In conclusion, the consistency should be strong, but yet slightly soft so that it can withstand a certain amount of pressure. Start by giving your tomatoes a good washing to get them ready. Using a sharp knife, halve each tomato lengthwise. Make the tomatoes and garlic cloves more manageable in size by chopping them up in a food processor. The food processor is currently being used to process tomatoes and garlic at the moment. After making sure that all of the ingredients are nicely incorporated into one another and that the mixture is lovely and smooth, put it to a saucepot and toss in the salt. On the table is a soup pot that contains tomato liquid next to a food processor. Both of these items are on the table. Before lowering the heat to a simmer, it must first be heated to a full boil. In order to remove the liquid from the tomatoes, a simmering process that takes around three to four hours will be performed. 
Make sure to give it a good stir every once in a while to ensure that all of the flavors are incorporated. When there is no longer any liquid that can be seen and a dark red paste has formed, you will know that it is ready to be used. This may be determined by checking for the presence of a dark crimson paste. While it was cooking, the amount of red tomato paste in the pot was reduced. Wait until the paste has completely cooled down once it has been created before putting it into ice cube trays. This should be done as soon as the making of the paste is finished. This recipe produces roughly 1 1/2 cups of tomato paste, which is adequate to fill one or two standard ice cube trays all the way to their maximum capacity. Tomato paste that has been frozen using ice cube trays and is completely free. After the ice cubes have been frozen solid for the appropriate amount of time, place them in a container or bag that is suitable for the freezer. Because of this, you will never run out of tomato paste again and will always have just the right amount on hand. Tomato paste that has been frozen into cubes and kept in a baggie for use later. 
tomato paste recipe for freezing
Tomato paste may be used for freezing without much difficulty. The procedure as a whole is straightforward and does not call for the use of any specialized tools and can be completed in a matter of minutes. The nicest part is that defrosted tomato paste tastes exactly the same as fresh tomato paste. I have no doubt that you are already aware of this. You purchase a can of tomato paste, remove one or two tablespoons for a recipe, and then store the remaining paste in the refrigerator. When you come across that container again, you will notice that the paste has developed a layer of fuzzy mold on top of it. Not good. Tomato paste that you make at home should be kept in the refrigerator, where its shelf life is anywhere from five to seven days. Keep the tomato paste in a container that can be sealed or in a silicone bag that has been prepared by removing as much air as possible. 
By doing this, oxidation and the growth of bacteria will be prevented. Tomato paste can be stored in the freezer for up to six months and then thawed for use at a later time. Tomato paste can be frozen in ice cube trays and then transferred to zip lock bags once the cubes have solidified. This is the simplest method for freezing tomato paste (I use the same method when storing my homemade pesto). A layer of parchment paper should be placed on a baking sheet, and then a spoon full of tomato paste should be spread on the paper in a single layer. Put the baking sheet in the freezer for as long as it takes for the tomato paste to become entirely solidified. To freeze the tomato paste for up to six months, remove it from the parchment paper after it has been frozen and store it in a bag that can be frozen.