Tomato season is over for Minneapolis with two nights of hard frosts under out belts (three weeks early, I might add). To celebrate the last of my harvest I made tomato broth and tomato paste from the same batch of tomatoes. Inspired by my recent canning class with master preserver Liz McMann of Food Snobbery is My Hobbery at Kitchen in the Market, I cooked my tomatoes, then separated them into their tomato broth and tomato pulp with a fine mesh jelly bag, producing a lovely clear broth as well as concentrated paste that are perfect for both soup stock and sauce base.
