We had about 40 small tomatoes so I washed them up. Cored them, and threw them into the blender. Then poured all of the juice into the crockpot. Turned it on low about 3:00 yesterday and let it cook for 24 hours. I stirred it now & then. So at 3:00 today what did I have??? Tomato paste. Now it wasn't quite as thick as the canned stuff, but pretty close.
I let it cool & poured it into a gallon size freezer bag.
The reason I freeze it is because when I use tomato paste I only need a little. So I just take out my gallon block of paste & chizzle off a little chunk.
Why you may ask do I need so much tomato paste? Mostly because when I make homemade spaghetti sauce it's not quite as thick as I like it so I just add a little chunk of the paste & it thickens right up!
So, was it worth a 24 hour cooking? I guess because I don't think the crockpot uses too much electricity. I do know that I have healthy, homegrown, organic tomato paste & I found another way to use up my tomato excess!