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!
You should have poured the tomato paste into ice trays and then you would have had neat cubes to put into your bag and been able to have nice single servings whenever you needed them. much easier then chizzling of a hunk LOL. :)
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