A flavorful and easy-to-make tomato paste recipe with a twist.
Wash and prepare the tomatoes and red bell peppers by removing stems and seeds.
Using ripe tomatoes ensures a richer flavor.
Combine the tomatoes, peppers, onions, bay leaves, basil, oregano, honey, and salt in a large stockpot.
Stir occasionally to prevent sticking.
Cook the mixture over low heat for about an hour until softened.
Low heat helps retain the natural sweetness of the ingredients.
Press the mixture through a fine sieve to remove skins and seeds.
A fine sieve ensures a smooth paste.
Return the strained mixture to the pot, add garlic, and cook until thickened, stirring frequently.
Frequent stirring prevents burning and sticking.
Pour the thickened paste into sterilized canning jars, leaving some headspace.
Ensure jars are sterilized to prevent contamination.
Process the jars in a boiling water bath for 45 minutes to seal.
Proper sealing ensures long shelf life.
Store the jars in a cool, dark place and enjoy your homemade tomato paste.
Label the jars with the date for easy tracking.
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