Making your own tomato paste is an economical way to "put up" tomatoes. Use this seasoned paste for any recipe that calls for canned tomato paste.

20-30 large tomatoes
4 lg. red or green bell peppers, seeded and coarsely chopped
3 med. size onions, coarsely chopped
4 med. size carrots, coarsely chopped
2 or 3 cloves garlic, coarsely chopped

In a blender or food processor, whirl tomatoes, peppers, onions, carrots, and garlic, a small amount at a time, until smooth. Press through a wire strainer and discard pulp.

In a 12 quart pot, bring puree to boiling over medium high heat. Boil gently, uncovered and stirring occasionally, for about 5 hours or until thick enough to mound on a spoon. As mixture thickens, stir often, reduce heat, and partially cover.

Prepare 5 pint size canning jars (more or less), using the water bath method, filling jars to within 1/2 inch of rim. Process for 35 minutes. Makes about 5 pints.