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Remember when I was talking about not using cans anymore? And how happy I was to have found a tomato product packed in boxes without the threat of BPAs leaching into the tomatoes? Well. The other day I realized that tomato paste as far as I have found ONLY comes in cans and while I don’t use it very often, there are some dishes that really need it. So, I thought about it for a little while and figured – what is tomato paste? It’s cooked down, concentrated tomato sauce, right? So I had the idea that I could, in fact, just cook down the Pomi tomato sauce and you know what? It’s perfect.
I took one container of tomato sauce and emptied it into a sauce pan set to med/high heat.
Then I just let it cook, watching it pretty closely and stirring often to prevent it from burning and also, I think that occasionally stirring helps the evaporation process. After a while I lowered the heat because I was afraid it was going to burn and just kept watching it and stirring.
I don’t know if you can really see, but it’s definitely cooking down and concentrating and getting lovely and thick.
When it’s reached the desired consistency, take off the burner and allow to cool.
Transfer to a lidded jar and refrigerate. Remember there are no preservatives, and this isn’t actually “canned” so this will not last for months and months. I think two weeks is probably your safest bet. But it’s so good, I’m finding myself adding it lots of things and I don’t think it will last two weeks anyway.
This jar actually belongs to a friend of mine and I was supposed to return it, but it was the perfect size, so I used it. Maybe I’ll make her some tomato paste and put it in this jar when I return it. I know she won’t mind.
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