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How to make it

  • Preheat the oven to 275F.
  • In a deep, non-stick pan, heat the oil.
  • Add the garlic and onions and cook, stirring often, for 10 minutes over medium heat.
  • Scrape into a food processor with the tomatoes and salt and puree smooth.
  • Run through a food mill, discarding seeds and skins.
  • Pour pulp into a baking dish (I used a 9" square).
  • Place in the oven and bake 3 - 4 hours, or until very thick, dark and pasty. Stir every hour or so to prevent burning.
  • Stir in the citric acid.
  • Allow to cool before placing into a plastic or glass container and storing in the fridge or freezer.
  • This will keep in the fridge about 1 week, frozen up to 6 months. If canning, process in a hot water bath for 45 minutes.

Reviews & Comments 1

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    " It was excellent "
    pointsevenout ate it and said...
    Great flavor although more expensive than store bought paste.
    See Roasted Tomato Garlic Paste for more detail.
    Was this review helpful? Yes Flag
  • jo_jo_ba 5 years ago
    Amount Per Serving (1 tbsp)
    Calories: 33.9
    Total Fat: 1.2 g
    Cholesterol: 0.0 mg
    Sodium: 8.5 mg
    Total Carbs: 5.9 g
    Dietary Fiber: 1.2 g
    Protein: 1.0 g
    Was this review helpful? Yes Flag

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