Tomato Paste in a Slow Cooker

Cooking method

1. Step 1:

   

   Here's what you'll need. Choose ripe, unblemished, meaty tomatoes—they have less juice, so the paste comes out nice and thick.

2. Step 2:

   

   Wash the tomatoes, quarter them, and cut out the stem ends. Purée them in a blender. If the tomatoes seem to give off too much juice when you cut them, you can put the pieces in a cloth bag and hang it for a few hours before blending, letting the excess liquid drain away. That saves cooking time in the slow cooker, since you won't have to cook the paste down as long.

3. Step 3:

   

   Peel the onion and garlic. Cut the onion into medium pieces. Blend both to a purée as well.

4. Step 4:

   

   Pour the vegetable oil into the slow-cooker pot. Add the tomato purée, the blended garlic and onion, and the salt, stirring everything together well. Set it to the "Stew" program for 35 minutes. Bring it to a boil with the lid open, then close the lid. Cooking time depends on your cooker and how watery the tomatoes are. Go by the thickness you want and add more time if needed.

5. Step 5:

   

   Spoon the finished paste into sterilized jars, seal the lids, and let them cool in a warm spot. Then move them to a cool place for storage. Don't forget to set a little aside to taste right away—at tonight's dinner.