Tomato Paste Food
OVEN-ROASTED TOMATO PASTE OR PUREE
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
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
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
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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