This really isn’t tomato paste–more like tomato puree.
Traditional tomato paste involved drying tomato puree in the sun until it was thick enough to be rolled onto itself. So I guess this could be the foundation for a tomato paste, if the other side of the card said to sun-dry your puree, rather than the super helpful information that’s actually there. (Sorry, I’m just annoyed that she actually wrote “over” on the card so we could turn it over to see that she freezes hers. She spent four letters telling us to read 11 letters.)
From the box of D.W. from Cedar Falls, Iowa.
8 qt. chopped peeled tomatoes
3 red peppers
1 Tbsp. salt
2 bay leaves
1 cup garlic
Cook slow, 1 hour. Makes 9 1/2 pt. jars.
Use crock pot. Leave on half day. If not thick as you like, put in little cornstarch.
I freeze mine.