Tomato Paste Food

OVEN-ROASTED TOMATO PASTE OR PUREE

Oven-Roasted Tomato Paste or Puree image

Never thought to post this as I don't think of it as a recipe, but it came up recently in Request a Recipe, so here is what I do for whomever wants to have a go...quantities are guess-timated as I just use as many tomatoes as I've got and never measured.

Provided by evelynathens

Categories Sauces

Time 3h10m

Yield 5 cups

Number Of Ingredients 6

Ingredients

4 -5 lbs ripe tomatoes
2 tablespoons olive oil
4 -5 garlic cloves, minced
salt and pepper
dried basil
dried oregano

Steps:

Peel tomatoes. The easiest way to do this is to drop them into a container of boiling-hot water, leave for 1 minute, then drop them into a container of ice-water - the skin slips right off). Halve them and put into a baking pan large enough to hold them in one layer.
Dribble with olive oil (the amount is arbitrary - I imagine that's about what I use), sprinkle with minced garlic, generously season with salt, pepper, basil and oregano. Give everything a stir to distribute.
Pop into 350F oven and roast for about 3 hours (this is approximate - it all depends on how thick you want your puree or paste).
When they're done, I like to mash the tomatoes into a paste because I like a more rustic texture. If you want smoother, use a processor.
I keep the puree/paste in a tupperware container, in the refrigerator, covered by a thin film of olive oil to prevent oxidization. I dig into it almost daily to provide a burst of flavour into many, many dishes like soups, stews, sauces, gravies, omelettes, etc.
This freezes well, too.

Nutrition Facts : Calories 116.7, Fat 6.1, SaturatedFat 0.9, Sodium 18.7, Carbohydrate 15, Fiber 4.4, Sugar 9.6, Protein 3.4

GARDEN TOMATO PASTE

Garden Tomato Paste image

I make this every year with my surplus of plum tomatoes- you need to spend a few hours close to the stove, but it's worth it! Very handy to have in small amounts in the freezer.

Provided by Jan in Lanark

Categories Vegetable

Time 3h30m

Yield 4 Cups

Number Of Ingredients 11

Ingredients

7 lbs meaty tomatoes, such as plum
1/2 cup chopped celery
1 cup chopped carrot
1 cup chopped onion
2 tablespoons chopped fresh basil or 1 tablespoon dried basil
1/2 teaspoon chopped fresh rosemary or 1/4 teaspoon dried rosemary
2 teaspoons salt
1/2 teaspoon cinnamon
6 whole cloves
8 peppercorns
2 cloves garlic, chopped

Steps:

Wash tomatoes and remove cores; coarsely chop- no need to peel.
In a large heavy saucepan, combine tomatoes with remaining ingredients.
Bring to a boil, reduce heat and simmer, covered, stirring occasionally, about 25-30 minutes or until all ingredients are soft.
Press through a foodmill (preferable) or sieve.
Return to a clean heavy saucepan and cook over very low heat for about 3 hours, stirring occasionally, until very thick.
May take a bit longer.
Cool and pack into ice cube trays.
Freeze and transfer to freezer bags.

Nutrition Facts : Calories 176.3, Fat 1.7, SaturatedFat 0.4, Sodium 1233.1, Carbohydrate 39, Fiber 11.3, Sugar 24.1, Protein 7.8

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